摘要
以莲藕为试材,研究了二氧化氯(ClO2)对鲜切莲藕在低温贮藏期间多酚氧化酶(PPO)、褐变及感官品质影响的动态变化。试验结果表明,藕的褐变与PPO有密切关系,PPO是发生酶促褐变的关键酶。50mg/L、100mg/L浓度的ClO2处理鲜切藕片5min、10min、15min后,在贮藏期间能抑制PPO的活性,减轻褐变,保持好的感官品质。而10mg/L浓度对PPO的活性不起抑制作用反而促进了PPO的活性。100mg/LClO2处理鲜切藕片10min抑制PPO的活性效果最好,能使藕片在4℃下一周的时间保持最佳的感官品质和最轻的褐变度。而鲜切产品维持一周的货架寿命基本上可满足消费与生产的需求。
The change of polyphenoxidase （PPO）, browning degree and sensory quality of fresh-cut lotus root treated with chlorine dioxide （ClO2） were investigated. The results showed that the browning degree was closely related with PPO, a key enzyme in lotus root browning. Treatment of suitable concentration of ClO2（50mg/L and 100mg/L） for 5min, 10min or 15min could inhibit the activity of PPO, decrease browning and maintain preferable sensory quality of fresh-cut lotus root. However, no inhibition effect on PPO activity was found using 10mg/L of ClO2. The best sensory quality and lowest browning degree of fresh-cut lotus root maintaining for one week at 4℃ were found using 100mg/L ClO2 for 10min. The prolonged shelf life of the fresh-cut louts root （one week） could meet the demand of consumer and manufacturer.
出处
《现代食品科技》
EI
CAS
2008年第10期995-998,986,共5页
Modern Food Science and Technology
关键词
CLO2
鲜切莲藕
PPO
褐变
抑制
感官品质
chlorine dioxide
fresh-cut lotus root
PPO
browning
inhibition
sense quality
