摘要
探究了不同保鲜处理对鲜剥大蒜品质的影响。结果表明,1.5%壳聚糖涂膜并加入保鲜剂进行真空包装后对鲜剥大蒜的保鲜效果最显著,有效降低失重率、发芽率、总色差和呼吸强度,减缓硬度、可溶性固形物、总糖及大蒜素的下降。贮藏40 d后,失重率、发芽率、总色差和呼吸强度分别为2.56%、26.27%、8.49、33.2 mg/kg·h,硬度、可溶性固形物、总糖及大蒜素与贮藏前相比分别下降了5.13%、1.38%、12.35%和0.09%。经过该保鲜处理后,能在一定程度上抑制鲜剥大蒜品质下降,延缓营养物质的损失。
This paper studied the effect of different fresh keeping treatments on freshly peeled garlic about physical and chemical characteristics. The results showed that the coating treatment with 1.5% chitosan solution combining with adding preservative for vacuum packaging revealed the best fresh-keeping effect on freshly peeled garlic, could effectively reduce the weight loss rate, germination rate, total color difference and respiration intensity, and inhibit the decrease of hardness, soluble solids, total sugar and allicin. After 40 d storage, the weight loss rate, germination rate, total color difference and respiration intensity were 2.56%, 26.27%, 8.49 and 33.2 mg/kg·h respectively. What＇s more, compared with before storage, the hardness, soluble solids, total sugar and allicin declined by 5.13%, 1.38%, 12.35% and 0.09% respectively. After this fresh-keeping treatment, the decrease of the quality could be inhibited to a certain extent, and the loss of aroma substances could be delayed of freshly peeled garlic.
出处
《食品科技》
CAS
北大核心
2018年第1期37-42,共6页
Food Science and Technology
基金
四川省教育厅高校科研创新团队建设计划项目(15TD0017)
四川省科技计划项目(2016FZ0019)
成都市科技惠民技术研发项目(2015-HM01-00454-SF)
西华大学粮油工程与食品安全高校省部级重点实验室开放基金项目(szjj2014-003,szjj2014-002,szjj2015-003)
关键词
鲜剥大蒜
保鲜处理
壳聚糖
包装
品质
freshly peeled garlic
fresh keeping treatment
chitosan
packing
quality
