摘要
以采摘于不同月份的3种芒果(红贵妃、金煌、凯特)制得的7个芒果干和1个市售芒果干(凯特)样品为研究对象,分析测定芒果干的主要营养成分。结果表明:所有芒果干中均含有丰富的氨基酸和矿物质,以及较低的脂肪含量,并且它们中所有的重金属及致病菌均未超过国家限量标准。其中金煌芒-7的粗蛋白、总氨基酸和风味氨基酸含量最高,氨基酸组成最为合理,但Na、K、Fe、Mn的含量低于其他芒果干。在感官分析中,金煌芒-7获得总分均值最高,这得益于其气味和滋味得分均值较高,但其组织状态得分均值略低,凯特芒果干的组织状态较好。综合营养成分、感官评价和安全性分析,认为金煌芒-7的品质最优。
Eight dried mango samples prepared from three kinds of mangoes(Hongguifei,Jinhuang,Kaite)picked at different times were used as materials.The effects of different cultivars and harvesting time on the quality of dried mangoes were evaluated,and the main nutrients of dried mangoes were analyzed.Moreover,a comprehensive analysis of the quality of dried mangoes was conducted with sensory and safety evaluation.The results showed that all dried mangoes were rich in amino acids and minerals,as well as low-fat content.And the indexes of heavy metals and pathogenic bacteria with limited standards of the eight samples did not exceed the criterion.Besides,the content of crude protein,total amino acid and flavor amino acid of Jinhuang-7 was the highest.What′s more,the amino acid composition was quite reasonable,but the content of Na,K,Fe,Mn was lower than other dried mangoes.In the sensory analysis,Jinhuang-7 obtained the highest average score,which was attributed to its higher average score for smell and taste,although its average score for the tissue state was slightly lower,while Kaite dried mangoes showed a better tissue condition.According to the nutritional composition,sensory evaluation and safety analysis,it′s considered that Jinhuang-7 has the best quality.
作者
刘韫滔
张蕙兰
李诚
刘爱平
胡滨
杨文久
LIU Yuntao;ZHANG Huilan;LI Cheng;LIU Aiping;HU Bin;YANG Wenjiu((College of Food Science,Sichuan Agricultural University,Ya’an 625014,China;Fruit Technology Promotion Station of Renhe District,Panzhihua 617061,China;Panzhihua Chuangke Agriculture Co.,Ltd.,Panzhihua 617000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第15期193-200,共8页
Food and Fermentation Industries
基金
四川省科技计划重点研发项目(2018NZ0012)
国家自然科学基金(31801629)。
关键词
品种
采摘月份
芒果干
营养成分
食用品质
cultivar
harvesting time
dried mangoes
nutritional compositions
edible quality
