摘要
为探究辅助冻结的直流磁场强度对贮存的西兰花保鲜品质的影响。将西兰花切成均一大小(花梗长2.0 cm、花球直径3.0 cm),直流磁场强度分别为0(对比组)、4.6、9.2、18、36 Gs,测定贮藏过程中西兰花失重率、可溶性固形物、质构特性、细胞膜的膜透性以及叶绿素的变化。试验结果表明:直流磁场辅助冻结能够有效改善西兰花的贮存品质(p<0.05),综合考虑其中磁场强度为36 Gs时,西兰花的贮藏品质较优。
Effects of direct-current magnetic field （DCMF）, which assists freezing, on the quality of stored broccoli were evaluated. In this research, selected broccoli was cut into the same size, the pedicel length and flower ball diameter of which are 2.0 cm and 3.0 cm respetively, is taken as experiment material, strengths of DCMF are set as 0 （control group）, 4.6, 9.2, 18, 36 Gs, and variation of weight loss rate, soluble solids, texture ＆ structure, cell membrane permeability and chlorophyll content was observed. Results showed that DCMF could significantly improve quality of stored broccoli（p 〈 0.05）. The comprehensive consideration of 36 Gs-strenth magnetic field could results in better stored-quality broccoli.
出处
《食品研究与开发》
CAS
北大核心
2017年第21期186-190,共5页
Food Research and Development
基金
公益性行业(农业)专项(201303083-1-4)
天津市科技支撑(142CZDNC00016)
果蔬产地商品化处理技术及装备研发示范(2017YFD0401305)
关键词
直流磁场强度
速冻
贮藏品质
direct-current magnetic field strength； quick-freeze； storage quality
