摘要
研究了魔芋膜、壳聚糖膜、大豆分离蛋白(SPI)膜及复合膜的厚度、透光率、阻氧性和水蒸气透过系数等指标,以及5℃贮藏期间,不同种类的涂膜液对鲜切山药色泽、失重率、多酚氧化酶和过氧化物酶的抑制率、呼吸强度以及多糖含量的影响。结果表明:复合膜的各项指标最佳,涂膜后,鲜切山药贮藏期间,失重率、呼吸强度明显降低,PPO、POD的活性被抑制。可食性涂膜处理,可以较好的保证山药的新鲜度和营养性,明显延长鲜切山药货架期。
In order to preserve the quality of fresh-cut yam and extend its shelf life, the thickness, the light transparency,the oxygen barrier performance and WVP of the Konjak film, Chitosan film, SPI film and the composite film were tested. The effects of coating films on colors, weight loss rate, PPO, POD inhibition rate, amylose content and respiratory intensity of fresh-cut yam during storage at 5~C were also investigated.The results showed that the composite film sodium alginate reduced the weight loss rate and the respiratory intensity,inhibited PPO, POD activities of fresh-cut yam during storage.The freshness and the nutritional were maintained,the shelf- life were increased by film preservation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第17期326-329,333,共5页
Science and Technology of Food Industry
关键词
鲜切山药
可食性膜
保鲜
膜特性
fresh- cut yam
edible films
freshness- keeping
film- functional
