摘要
以卡拉胶、羧甲基纤维素钠(CMC)、海藻酸钠和魔芋多糖制备了四种涂膜保鲜剂,通过测定失重、呼吸强度、总酸和总糖、蛋白质、总叶绿素和总类胡萝卜素含量变化,并结合感官变化研究了这四种涂膜剂对方竹笋保鲜效果的影响。结果表明:四种涂膜剂均可以延长方竹笋的保鲜期。0.6%卡拉胶和0.3%魔芋多糖效果最优,用这两种涂膜剂处理竹笋,贮藏25d,保鲜效果优于其他两组。并且以卡拉胶和魔芋多糖涂膜符合天然涂膜保鲜剂的发展趋势,用于竹笋的保鲜必将有良好的市场前景。
Four kinds of edible coatings preservatives solutions were confected with carrageenan,CMC,sodium alginate and konjak. By determining changes of weight loss,respiration rate,TA and total sugar content,protein content,chlorophyll,carotenoid and appearance,the fresh-keeping effects of these four kinds of edible coatings preservatives on Chimonobarnbusa busa utilis shoots were studied. The results showed that all the four kinds of edible coatings preservatives can elongate the fresh time of Chimonobarnbusa busa utilis shoots. The 0.6% carrageenan and 0.3% konjak showed the best effects,25d after banmboo shoots were treated,the effects of these two coating preservatives were better than the others. The carrageenan and konjak,which were fit for the trend of natural coatings preservatives,being used in keeping bamboo shoots fresh would have good market prospects.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第2期305-308,共4页
Science and Technology of Food Industry
基金
贵州省科技支撑计划(农业攻关)项目(黔科合NY字[2009]3028)
关键词
方竹笋
涂膜保鲜
可食性涂膜剂
Chimonobarnbusa busa utilis
coating preservation
edible coatings preservatives
