摘要
以海藻酸钠、明胶和山梨酸钾为涂膜材料,按照L9(33)正交试验制作不同配比的海藻酸钠复合膜,涂膜鲜切贡梨,在(0±0.5)℃条件下进行贮藏保鲜。结果表明,海藻酸钠复合涂膜能显著降低贮藏过程中鲜切贡梨的褐变指数、抑制呼吸速率,减少TA及VC的损失;海藻酸钠的保鲜效果达到显著水平(P<0.05);海藻酸钠复合膜的最佳配比为海藻酸钠0.05g/kg、明胶0.03g/kg、山梨酸钾0.03g/kg。
A research was conducted to study the effect of sodium alginate composite film coating on preservation of fresh-cutting pear. Different concentration of sodium alginate, gelatin and potassium sorbate based on the orthogonal experiment of L9 （3^3 ） were used to make different ratio of sodium alginate composite film for fresh cut ting pear under the preservation temperature of （0-1-0. 5） ℃. The result indicated that sodium alginate composite film could significant reduce the browning index, delay the respiration rate, inhibit the loss of TA content and Vc preservation rate in the processing of fresh cutting pear storage. The maintain freshness effect of sodium alginate achieve to the remarkable level（P〈0.05）, but the gelatin and potassium sorbate have no obvious significance. Optimization of the best composite film of sodium alginate is sodium alginate 0.05 g/kg, gelatin 0.03 g/kg, and potassium sorbate 0.03 g/kg.
出处
《食品与机械》
CSCD
北大核心
2009年第6期37-39,74,共4页
Food and Machinery
基金
"十一五"国家科技支撑计划项目"农产品产后综合储藏保鲜技术研究"(编号:2006BAD22B04)
河南农业大学实验室创新项目(编号:C080508)
关键词
鲜切梨
海藻酸钠
涂膜保鲜
Fresh-cutting pear
Sodium alginate
Film-coating preservation
