肉桂酸钾对鲜切生姜保鲜效果的影响  

Effect of Potassium Cinnamate on Preservation of Fresh-Cut Ginger

作　　者：周丽荣 周剑 赵秀芳 余春平 ZHOU Lirong;ZHOU Jian;ZHAO Xiufang;YU Chunping(Wuhan Landmark Perfume Co.,Ltd.,Wuhan 430000,China)

机构地区：[1]武汉能迈科香料有限公司,湖北武汉430000

出　　处：《现代食品》2024年第13期165-170,共6页Modern Food

摘　　要：为探究肉桂酸钾对鲜切生姜的保鲜效果,以生姜为原料,研究了不同质量浓度的肉桂酸钾(Potassium Cinnamate,PC)对鲜切生姜在低温(14℃)下贮藏至第7天保鲜效果的影响。结果表明,相比于对照组,不同质量浓度的肉桂酸钾均能延缓鲜切姜片的褐变度、相对电导率、菌落总数的上升,提高感官评分。不同处理组的鲜切生姜贮藏7 d后的菌落总数明显低于对照组。研究结果证实肉桂酸钾能够延缓鲜切生姜的成熟衰老进程,可明显抑制微生物生长,维持较好的品质。Ginger was used as raw material to study the effect of potassium cinnamate with different concentrations on the preservation of fresh-cut ginger during storage at low temperature(14℃)to the 7th day.Compared with the control group,the results showed that the different concentrations potassium cinnamate could delay the increase of browning degree,relative conductivity,total number of colonies of fresh-cut ginger slices,and improve sensory scores.The total viable count(TVC)of fresh-cut ginger in different treatment groups was significantly lower than that in control group after 7 days of storage.Potassium cinnamate can delay the aging process of fresh-cut ginger,inhibit the growth of microorganisms significantly,and maintain good quality.

关 键 词：肉桂酸钾 鲜切 生姜 褐变度 相对电导率 失重率 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]