摘要
为了探明不同脱氧处理对干果核桃贮藏效果的影响,以威宁泡核桃为原料,用PE热封膜真空包装及放置铁粉包装,并贮藏在平均温度15℃室内,平均相对湿度(RH)70%～80%,定期观察干果核桃在贮藏期品质及生理变化。结果表明:真空组和铁粉组在酸值、过氧化值均逐渐增大,但真空组均低于铁粉组;两者在粗脂肪和蛋白质含量上均变化不大,且差异不显著;两者在还原糖含量和丙二醛含量上均略微增大,但差异不明显;两者在过氧化氢酶(CAT)、脂肪酶、过氧化物酶(POD)活性上均先增大后减小,且真空组在上述酶活性上均得到一定程度上抑制;两者在多酚氧化酶活性上均逐渐下降,且真空组在该酶活性上也起到了一定程度的抑制。由各指标判断,较低浓度的氧气含量能有效抑制干果核桃生理生化变化速率。
The quality and physiological changes were researched in dry walnuts with PE hot sealing bag packing （vacuum and Iron powder processing） under the average temperature of 15℃, the relative humidity （RH） 70%-80% with Weining bubble walnut as raw material. The results show that the acid value and peroxide value of two sets increased gradually, but the vacuum group is lower than the iron powder group; the protein and fat content of two group changed a little during storage and there was no significant difference between the two groups; the reducing sugar content and Malondialdehyde （MDA） content increased a little; both of the catalase （CAT） activities, the lipase activity and the peroxidase （POD） raised firstly and then dropped, and these enzyme was restrained to a certain extent from the vacuum group; the polyphenol oxidase （PPO） of the two groups decreased gradually and the enzyme is also restrained to a certain extent. It was concluded that oxygen content of low concentration can effectively inhibit dry walnut physiological and biochemical changing rate.
出处
《食品工业》
北大核心
2013年第8期17-20,共4页
The Food Industry
基金
黔科合重大专项字[2011]6011号
筑科合同[2012]4-2号
关键词
干果核桃
脱氧
品质
生理变化
dry walnut
deoxidize
quality
physiological changes
