超高压结合壳聚糖涂膜处理对鲜切胡萝卜丝品质的影响  

Effect of High Pressure Processing Combined with Chitosan Coating Treatment on the Quality of Fresh⁃Shredded Carrot

作　　者：陈燕 毕秀芳 代雨杉 黄瑞 车振明 CHEN Yan;BI Xiufang;DAI Yushan;HUANG Rui;CHE Zhenming(School of Food and Bioengineering,Xihua University,Chengdu 610039,Sichuan,China;Yibin Xihua University Research Institute,Yibin 644000,Sichuan,China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]宜宾西华大学研究院,四川宜宾644000

出　　处：《食品研究与开发》2024年第9期30-35,共6页Food Research and Development

基　　金：四川省重点研发项目(2020YFN0151);四川省自然科学基金项目(2022NSFSC1705)。

摘　　要：为研究壳聚糖(chitosan,CTS)、超高压(high pressure processing,HPP)单独及结合处理(CTS+HPP)对鲜切胡萝卜丝品质的影响,将鲜切胡萝卜丝经3种方式处理后,置于4℃条件下贮藏12 d,以探究其贮藏品质的变化。结果显示,贮藏第0天时,与对照组相比,CTS、HPP和CTS+HPP处理组的菌落总数分别减少了40.9%、2.8%和46.9%;呼吸强度分别降低了23.8%、11.2%和13.0%;硬度分别降低了11.6%、14.4%和28.6%;类胡萝卜素分别增加了80.9%、27.3%和49.5%。贮藏第9天时,与对照组相比,CTS、HPP和CTS+HPP处理组的菌落总数分别减少了31.0%、2.7%和50.1%;类胡萝卜素含量分别增加了186.5%、45.4%和57.4%;CTS组的失重率减少了1.7%,而HPP和CTS+HPP处理组的失重率增加了73.5%和50.4%。结果表明CTS、HPP和CTS+HPP处理均能显著地抑制鲜切胡萝卜丝菌落总数的增长、抑制呼吸强度、延缓类胡萝卜素含量下降。与HPP处理相比,CTS+HPP处理显著抑制菌落总数的增长,延缓类胡萝卜素、可溶性固形物含量和硬度的下降(P<0.05)。在4℃下贮藏9 d后,CTS处理组保鲜效果显著优于其他处理组,可有效维持鲜切胡萝卜丝硬度,保持可溶性固形物和类胡萝卜素含量。综合考虑微生物和品质变化,CTS处理对鲜切胡萝卜丝的品质影响较小,有效地延缓鲜切胡萝卜丝的类胡萝卜素、可溶性固形物含量和硬度的下降,从而延长鲜切胡萝卜丝的贮藏期。The effects of chitosan(CTS),high pressure processing(HPP),and CTS+HPP on the quality of fresh⁃shredded carrot were studied.The storage quality of fresh⁃shredded carrot treated with the three methods above and stored at 4℃for 12 days was studied.The results showed that on day 0,the CTS,HPP,and CTS+HPP groups showed the decreases of 40.9%,2.8%,and 46.9%in the total number of colonies,the decreases of 23.8%,11.2%,and 13.0%in respiratory intensity,the decreases of 11.6%,14.4%,and 28.6%in hard⁃ness,the increases of 80.9%,27.3%,and 49.5%in carotenoids,respectively,compared with the control group.On day 9 of storage,compared with the control group,the CTS,HPP,and CTS+HPP groups showed the decreases of 31.0%,2.7%,and 50.1%in the total colony count and the increases of 186.5%,45.4%,and 57.4%in the carotenoid content,respectively.In addition,compared with that in the control group,the weight loss rate in the CTS group decreased by 1.7%,while those in HPP and CTS+HPP groups increased by 73.5%and 50.4%,respectively.The results above demonstrated that CTS,HPP,and CTS+HPP significantly inhibited the colony growth,weakened the respiratory intensity,and delayed the carotenoid content reduction in fresh⁃shredded carrot.Compared with HPP,CTS+HPP inhibited the colony growth and delayed the reduc⁃tion in carotenoids,soluble solids,and hardness(P<0.05).After storage at 4℃for 9 days,CTS effectively maintained the hardness and the content of soluble solids and carotenoids of fresh⁃shredded carrot,outperform⁃ing the other two treatments.Considering both microorganisms and quality,CTS had little effect on the quality of fresh⁃shredded carrot.It effectively delayed the decreases in carotenoids,soluble solids,and hardness,thus prolonging the storage period of fresh⁃shredded carrot.

关 键 词：鲜切胡萝卜 壳聚糖 超高压 果蔬保鲜 非热加工技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]