摘要
为了延缓鲜切芋艿的褐变和品质劣变,延长其保鲜期。以芋艿为原料,在(10±1)℃的贮藏条件下,研究不同浓度海藻酸钠涂膜对鲜切芋艿营养品质和酶活性的影响。结果表明:与对照组相比,不同浓度海藻酸钠涂膜可降低鲜切芋艿贮藏过程中多酚氧化酶和过氧化物酶的活性,显著抑制鲜切芋艿的褐变,减少淀粉、可滴定酸和维生素C的降解,延缓失重,维持可溶性糖和还原糖的含量,保持鲜切芋艿的营养品质。其中以2%海藻酸钠涂膜处理效果较好,与对照组相比可延长保鲜期4 d。
In order to control the browning and quality deterioration of fresh- cut taro and extend its shelf life,the effect of different concentrations sodium alginate coating on nutritional qualities and enzyme activities of fresh- cut taro was studied during storage at（ 10 ± 1） ℃ by taking taro as raw material. The results showed that different concentrations sodium alginate coating could inhibit the activities of polyphenol oxidase（ PPO） and peroxidase（ POD） of fresh- cut taro,control browning,decrease degradation of starch,titratable acid and VC,delay weight loss,maintain the content of soluble sugar and reducing sugar. The optimized concentration of sodium alginate was 2%,which extend shelf life 4 days compared with the control group.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第12期320-324,共5页
Science and Technology of Food Industry
基金
国家星火项目(2012GA820001)
关键词
鲜切芋艿
海藻酸钠
褐变
涂膜保鲜
fresh-cut taro
sodium alginate
browning
coating preservatio
