摘要
褐变是影响鲜切马铃薯贮藏品质的重要因素之一。该研究探讨45、50℃热处理1~4 min对鲜切马铃薯褐变和挥发性风味物质的影响,以期为鲜切马铃薯品质保持提供调控技术和理论依据。45、50℃热处理4 min鲜切马铃薯在室温下2 h就观察到轻微的褐变,L*值下降10.51%、14.96%;a*值上升2.74、3.84,而45、50℃热处理1~3 min组鲜切马铃薯6 h内均未观察到褐变现象。与对照组相比,45℃热处理1~3 min组鲜切马铃薯硬度无显著变化,而其余热处理组硬度显著降低;两种温度1~3 min热处理组鲜切马铃薯苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)酶活性和总酚含量分别降低了27.81%~33.68%、18.33%~50.37%、6.22%~28.92%。45℃热处理1~3 min和50℃热处理1~2 min热处理组较好的维持鲜切马铃薯原有的挥发性风味物质。总的来说,45、50℃热处理1~3 min可有效的抑制鲜切马铃薯褐变;其中,45℃热处理3 min抑制马铃薯褐变的同时较好维持了硬度、色泽、抗坏血酸含量和挥发性风味物质。
Browning is one of the important factors that affect the storage quality of fresh-cut potatoes.This study aimed to reveal the effect of 1 to 4 min of heat treatment at 45℃and 50℃on the browning and volatile flavor compounds of fresh-cut potatoes to potentially provide a regulation technology and theoretical basis for the quality maintenance of fresh-cut potatoes.Slight browning of fresh-cut potatoes was observed after 4 min of heat treatment at 45℃and 50℃when the samples were left at room temperature for 2 h.In particular,the L*value decreased by 10.51%and 14.96%while the a*value increased by 2.74 and 3.84,respectively.The browning phenomenon was not observed on fresh-cut potatoes within 6 h of heat treatment at 45℃and 50℃for 1 to 3 min.Compared with the control group,there was no significant change in the firmness of fresh-cut potatoes in the group subjected to heat treatment at 45℃for 1 min to 3 min;however,the firmness of fresh-cut potatoes in other heat treatment groups decreased significantly.The enzyme activities of phenylalanine ammonia-lyase(PAL)and peroxidase(POD),and the total phenolic content of fresh-cut potatoes were effectively altered by heat treatment for 1 to 3 min at the two temperatures,with the activities/content decreasing by 27.81%to 33.68%,18.33%to 50.37%,and 6.22%to 28.92%,respectively.Heat treatment at 45℃for 1 to 3 min and 50℃for 1 to 2 min could better maintain the original volatile flavor compounds of fresh-cut potatoes.Overall,the browning of fresh-cut potatoes was effectively inhibited by 1 to 3 min of heat treatment at 45℃and 50℃.Heat treatment at 45℃for 3 min inhibited the browning of potatoes but maintained their firmness,color,ascorbic acid content,and volatile flavor compounds.
作者
代羽可欣
王宇滨
赵文婷
徐雨佳
王盼
赵晓燕
谢宏
郑鄢燕
DAI Yukexin;WANG Yubin;ZHAO Wenting;XU Yujia;WANG Pan;ZHAO Xiaoyan;XIE Hong;ZHENG Yanyan(Institute of Agricultral Food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing,Key Laboratory of Vegetable Postharvest Processing,Ministry of Agriculture and Rural Affairs,Beijing 100097,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)
出处
《现代食品科技》
CAS
北大核心
2023年第4期289-296,共8页
Modern Food Science and Technology
基金
北京市农林科学院协同创新中心(KJCX201915)
北京市农林科学院杰出科学家专项项目(JKZX201908)
现代农业产业技术体系建设专项资金项目(CARS-23)。
关键词
热处理
鲜切马铃薯
褐变
挥发性物质
heat treatment
fresh-cut potatoes
browning
volatile compounds
