摘要
以自制柚皮果胶和海藻酸钠为基材制备的柚皮果胶-海藻酸钠可食复合膜具有良好的阻隔性能、力学性能。以柚皮果胶-海藻酸钠可食复合膜为保鲜包装材料,考察不同包装处理对草莓的感官品质、营养成分、MDA含量及SOD活性的影响。结果表明,以该复合膜托盘包装和以复合膜液涂抹+PE膜托盘包装的保鲜效果极显著于其他各处理组,能有效降低草莓的失水率、腐烂率和MDA含量的增加,减少草莓果实的可溶性蛋白质、可溶性固形物、Vc含量和SOD活性的降低,在短期内有效保持草莓的感官品质和营养成分,延长贮藏时间。以复合膜液涂抹+PE膜托盘包装方式的保鲜效果最好,可替代传统PE膜的托盘保鲜方式。
Pomelo pectin-sodium alginate edible composite film by self-made pomelo pectin and sodium alginate based material preparation had good barrier properties, mechanical properties. On preservation of strawberry with pomelo pectin-sodium alginate edible composite film, effects of different packaging treatments on sensory quality, nutrient composition, MDA content and SOD activity of strawberry were investigated. The results showed that the composite film tray packaging group and composite film liquid smearing ＋PE film packaging tray group maintained freshness very significant than other treatment groups, effectively reduced the strawberry water loss rate, decayed rate and the content of MDA increased, reduced strawberry fruit soluble protein, solubled solid content, Vc content and SOD activity decreased, in the short term effectively maintain the strawberry＇s sensory quality and nutritional components, to extend its storage time. With composite film liquid coated ＋PE film tray packaging method of the best preservation effect, could replace the traditional PE film tray preservation method.
出处
《食品科技》
CAS
北大核心
2017年第3期60-64,共5页
Food Science and Technology
关键词
柚皮果胶
海藻酸钠
可食复合膜
草莓
保鲜
pomelo pectin
sodium alginate
edible composite film
strawberry
preservation
