摘要
荸荠经鲜切加工后,受到机械损伤胁迫,自身抗逆机制诱发一系列生理生化异常变化,导致鲜切荸荠发生变色,货架期缩短,限制了鲜切荸荠产业的快速发展。目前,鲜切荸荠的变色控制方法主要集中在复合保鲜剂的使用上,也存在少量其他控制方法如热加工处理、气调处理、涂膜处理等。本文针对导致鲜切荸荠变色的原因,整理出全面的鲜切荸荠变色机理,并综述目前主要使用的鲜切荸荠变色控制方法及其效果。
After the fresh-cut processing,Chinese water chestnut is under mechanical pressure and its self-resistance mechanism induces a series of physiological and biochemical changes,resulting in discoloration and shelf life shortening,which limits the rapid development of the Chinese water chestnut industry. Currently,discoloration control methods of fresh-cut Chinese water chestnut are mainly focused on the use of composite preserver,and there are also a few other methods such as thermal processing treatment,modified atmosphere treatment,and coating treatment.This paper analyzes the causes of fresh-cut Chinese water chestnut browning,sorts out the comprehensive mechanism of fresh-cut Chinese water chestnut discoloration,and summarizes the main discoloration control methods used at present.
作者
滕永欣
孔梦洁
陈旋
胡婉峰
徐晓云
潘思轶
TENG Yong-xin;KONG Meng-jie;CHEN Xuan;HU Wan-feng;XU Xiao-yun;PAN Si-yi(Colloge of Food Science and Technology/MOE Key Laboratory of Environment Correlative Dietology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《食品工业科技》
CAS
北大核心
2019年第2期321-325,共5页
Science and Technology of Food Industry
基金
湖北特色水生蔬菜高效生产与深加工技术研究(2017ABA153)
中央高校基本科研业务费专项资金资助(2662018JC018)
关键词
鲜切荸荠
变色底物
变色相关酶
变色控制方法
保鲜剂保鲜技术
fresh-cut Chinese water chestnut
discoloration substrate
discoloration-related enzymes
discoloration control method
fresh-keeping agent preservation technology
