冰温及冰水混合物贮藏对去皮莲藕贮藏及卤后品质的影响  

Effects of Ice Temperature and Ice-Water Mixture on Storage Quality of Peeled Lotus Root and Braised Lotus Root

作　　者：卢可燕 苗泽钰 王宏勋[2,3] 易阳 王丽梅 艾有伟[1] 闵婷 LU Keyan;MIAO Zeyu;WANG Hongxun;YI Yang;WANG Limei;AI Youwei;MIN Ting(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023;School of Life Science and Technology,Wuhan Polytechnic University,Wuhan,Hubei 430023;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan,Hubei 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉轻工大学生命科学与技术学院,湖北武汉430023 [3]农产品加工与转化湖北省重点实验室,湖北武汉430023

出　　处：《核农学报》2024年第10期1930-1940,共11页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金资助项目(32001764);湖北省重点研发计划项目(2022BBA0023)。

摘　　要：为探究冰温贮藏及冰水混合物贮藏对去皮莲藕贮藏及卤制品质的影响,本研究对不同贮藏方式下莲藕的外观、总酚含量、多酚氧化酶(PPO)活性、丙二醛(MDA)含量、质构特性(硬度、脆度、弹性、咀嚼性)等指标进行检测。结果表明,冰水混合物较冰温贮藏抑制莲藕褐变效果更好,并可提高莲藕中挥发性风味物质含量。与新鲜莲藕相比,冰温和冰水混合物贮藏后再进行卤制,可以减轻莲藕因贮藏时间延长导致的质构劣变、提高卤藕的感官评分。冰温贮藏莲藕卤后的质构特性更稳定;冰水混合物短期贮藏莲藕卤后的感官评分更高,且卤后贮藏期间的风味更稳定,但水分流失较快。本研究结果可为莲藕贮藏保鲜技术的选择提供新参考。This study examined the appearance,total phenolic content,polyphenol oxidase(PPO)activity,malondialdehyde(MDA)content,and textural characteristics(including hardness,brittleness,elasticity,and chewiness)to investigate the effects of ice temperature and ice-water mixture on the post-peeling storage quality and braised quality of peeled lotus root.The results indicated that compared to ice temperature storage method,ice-water mixture storage was more effective in inhibiting browning and increasing the content of volatile flavor compounds in the lotus root.Compared with fresh lotus root,lotus root stored using icetemperature and ice-water mixture methods showed less deterioration in texture,due to the extended storage time and high sensory scores for the braised product.The textural properties of braised lotus root stored at ice temperature remained more stable,while lotus root stored in the ice-water mixture had higher sensory scores in the short term and more stable flavor during storage after braising,although it lost the moisture more quickly.The above findings provided new insights for the selection of storage and preservation techniques for lotus root.

关 键 词：冰温 冰水混合物 莲藕 品质 卤制 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]