摘要
目的探索碱式次氯酸镁(BMH)对鲜切荸荠的护色效果。方法将鲜切荸荠进行托盘化包装,并在包装中放入BMH小包装袋,通过观测鲜切荸荠的黄化情况来研究BMH对鲜切荸荠的护色效果。结果当BMH小包的质量为4 g时,鲜切荸荠的黄化率较低;控制鲜切荸荠表面的水分也有利于抑制黄化;低温有利于鲜切荸荠的保色,但在高温贮藏条件下可更清楚地看出BMH对鲜切荸荠的护色效果;BMH对鲜切荸荠失重和维生素C变化也有一定的抑制作用。结论 BMH可以用于鲜切荸荠的保鲜。
This work was aimed to explore the color-preserving effect of basic magnesium hypochlorite（BMH） on fresh cut chufa. The fresh cut chufa was placed in a plastic tray. A bag of BMH with blotting paper was put on the plastic tray. Then the plastic tray was packaged with PE film. The color-preserving effect was judged by yellowing of fresh-cut chufa. The results showed that the yellowing rate was the lowest when the amount of BMH was 4 g. The yellowing rate was lower at low moisture content of the surface of fresh-cut chufa. Meanwhile, there was a lower yellowing rate at low storage temperature. But the color-preserving effect of BMH was obvious at high temperature. Moreover, the changes of weightlessness rate and vitamin C content of fresh-cut chufa were slower than those of the control. In conclusion, BMH can be used in the preservation of fresh-cut chufa.
出处
《包装工程》
CAS
CSCD
北大核心
2016年第5期20-23,49,共5页
Packaging Engineering
基金
国家自然科学基金(31501538)
湖南省教育厅项目(14B050
15C0412)
中国博士后科学基金(2015M580707)
湖南省科技厅项目(2015RS4047)
长沙理工大学湖南省水生资源食品加工工程技术研究中心开放基金(2015GCZX03)
关键词
鲜切荸荠
BMH
护色
fresh-cut chufa
BMH
color-preserving
