摘要
通过制备一种含纳米Ag、纳米TiO2和凹凸棒土等纳米粉体的聚乙烯(PE)薄膜,用于金针菇的包装贮藏。以普通聚乙烯(PE)薄膜为对照,研究4℃低温贮藏15d期间,纳米包装材料对金针菇保鲜品质的影响。结果表明,贮藏15d后,纳米处理组的金针菇与普通聚乙烯包装处理组相比,较好地保持了贮藏前的洁白色泽,且无明显开伞、水渍状斑块及霉变现象。纳米包装金针菇的褐变度为1.56,相对电导率为6.27%,均显著低于对照(P<0.01)。而总糖、还原糖和可溶性蛋白质的保留量分别达70.9、11.34mg/g和19.54mg/g,分别高出对照组10.52%、33.53%和22.13%。纳米包装材料能够有效地减缓金针菇采后衰老和品质劣变进程,提高其综合贮藏品质,延长贮藏时间。
A polyethylene（PE） packing consisting of nano-Ag,nano-TiO2,and attapulgite was applied in the preservation of Flammulina velutipes.Meanwhile,the regular polyethylene（PE） packing was used as the control.Sensory quality and biochemical properties of Flammulina velutipes were analyzed.Flammulina velutipes with nano-packing stored at 4 ℃ for 15 days revealed a significant inhibition on opened mushroom parasol,browning,mold growth and decay when compared with the control.In addition,Flammulina velutipes with nano-packing had lower browning degree（1.56） and relative conductivity（6.27%）（P 0.01）.Compared with the control,the contents of total sugar,reduce sugar and soluble protein of Flammulina velutipes packed by nanopackaging were 70.9,11.34 mg/g and 19.54 mg/g,respectively,which exhibited the enhancement of 10.52%,33.53% and 22.13%,respectively.Therefore,nano-packing had a potential to improve the preservation quality and storage time of Flammulina velutipes by reducing its aging and degradation process.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第2期262-266,共5页
Food Science
基金
国家现代农业产业技术体系建设专项(CARS-24)
关键词
金针菇
纳米包装材料
保鲜
Flammulina velutipes
nano-packing
preservation
