摘要
为研究热处理对鲜切苹果品质的影响,将鲜切寒富苹果分别放入50、60、70℃的热水中浸泡2 min后沥干、用0.11 mm厚度的PE保鲜膜包装后置于4℃冷库中贮藏,每2d测定与成熟衰老相关生理生化指标。结果表明,适当的热处理可保持苹果切片的感官品质、延缓营养物质的下降、抑制微生物的繁殖,对鲜切苹果有较好的护色效果;50℃热水浸泡处理能在8d贮藏期内4℃冷库中维持鲜切苹果较好的品质。
The effect of heat treatment on quality and storage of fresh-cut ＂Hanfu＂ apple was studied. Slices of the fresh-cut apple were packed by 0. llmm thickness of PE film and stored at 4℃ after dipping in 50℃ , 60℃ and 70℃ hot-water solution for 2min. Indexes related to maturity and aging were measured every 2d during the storage. The results indicated that appropriate heat treatment kept sensory quality, inhibited nutritional loss and reduced micro- bial levels in the cut apple slices. Heat treatment at 50℃ had the best effects, fresh-cut apple slices was able to store at 4℃ for 8d.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第2期207-212,共6页
Food and Fermentation Industries
基金
渤海大学人才引进基金项目(BHU20120301)
辽宁省科技厅重点项目(2008205001)
关键词
鲜切苹果
热处理
感官品质
营养物质
微生物
fresh-cut apple, heat treatment, sensory quality, nutritional ingredient, microorganism
