摘要
【目的】确定L-抗坏血酸(L-ascorbic acid,AA)联合超声(ultrasound,US)处理鲜切‘六月红芋’的最佳条件,并探究其保鲜效果。【方法】以永定‘六月红芋’为试材,通过对比自来水、纯水、去离子水、9%蔗糖溶液、1%碳酸钠溶液、1%氯化钠溶液、1%AA溶液以及不同有效氯质量浓度(20、40、60、80 mg/L)的微酸性电解水等11种保鲜护色液,筛选出对鲜切‘六月红芋’保鲜效果最佳的护色液。随后,进行AA与乙醇复配液处理,实验结果显示,AA单独使用的保鲜效果更佳。通过测定褐变度、硬度、pH值、相对电导率及感官评价得分等指标,进一步深入研究AA与US联合(AS)处理对鲜切‘六月红芋’贮藏品质的影响,以明确AS处理对鲜切‘六月红芋’的保鲜效果。【结果】在AA浓度为2%、浸泡时间为15 min、US处理时间为10 min、US频率为53 kHz、US功率为400 W的条件下,鲜切‘六月红芋’的感官品质最好。AS处理有效抑制褐变度的增加,维持酸度稳定性,减缓硬度的下降,保持细胞膜的完整性和较高的感官评分,这些参数为AS处理鲜切‘六月红芋’的最佳条件。【结论】在不同浸泡液中筛选得到AA为最佳护色液,并确定AS处理鲜切芋艿的最佳条件。AS处理能够显著提高鲜切‘六月红芋’的保鲜效果。
【Objective】The objective of this study is to determine the optimal conditions for the combined treatment of fresh-cut‘June Red Taro’with L-ascorbic acid(AA)and ultrasound(US),and to investigate its preservation effects.【Method】Yongding‘June Red Taro’was used as the test material.Initially,11 types of various preservative solutions,including tap water,pure water,deionized water,9%sucrose solution,1%sodium carbonate solution,1%sodium chloride solution,1%AA solution,and slightly acidic electrolyzed water(20,40,60,and 80 mg/L),were used to identify the most effective one for preserving fresh-cut‘June Red Taro’.Subsequently,the preservative effects of AA and ethanol mixture on fresh-cut‘June Red Taro’was studied.The experimental results indicated that AA showed the best preservative effect.Based on this finding,a further exploration was conducted to investigate the specific impacts of AA and US combined treatment(AS)on the storage quality of fresh-cut‘June Red Taro’.Metrics such as browning degree,hardness,pH value,relative conductivity,and sensory evaluation scores were measured to determine whether the AS treatment further enhanced the preservative effect.【Result】The experimental results demonstrated that the sensory quality of fresh-cut‘June Red Taro’could be effectively maintained when the AA concentration was 2%,soaking time was 15 minutes,US treatment time was 10 minutes,US frequency was 53 kHz,and US power was 400 W.The AS treatment effectively inhibited the increase in browning degree,maintained acidity stability,slowed down the decrease in hardness,preserved the integrity of cell membranes,and maintained a high sensory score.Therefore,these parameters were determined as the optimal conditions for AS treatment.【Conclusion】AA is selected as the best color-protecting solution from different soaking solutions,and the optimal conditions for the AS treatment of fresh-cut taro are determined.The AS treatment effectively improved the preservative effect of fresh-cut‘June Red Taro’.
作者
陈琳
陈莉莉
陈琳琳
章敏
陈炳智
江玉姬
CHEN Lin;CHEN Li-li;CHEN Lin-lin;ZHANG Min;CHEN Bing-zhi;JIANG Yu-ji(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002;Mycological Research Center,Fujian Agriculture and Forestry University,Fuzhou 350002)
出处
《生物技术通报》
CAS
CSCD
北大核心
2024年第8期232-243,共12页
Biotechnology Bulletin
基金
福建省科协永定芋科技小院(农技协发字[2023]23号)。
关键词
L-抗坏血酸
超声处理
浸泡处理
鲜切芋艿
六月红芋
褐变
保鲜效果
L-ascorbic acid
ultrasonic treatment
soaking treatment
fresh-cut taro
June Red Taro
browning
preservation effect
