形状记忆高分子智能膜对蔬菜感官和营养品质影响的对比研究

目的:本实验研究探讨冷藏条件下SMP对蔬菜感官和营养品质的影响.方法:选择5种蔬菜按照容积比随机保存于风冷式冰箱的三个保鲜盒中:A盒覆PE保鲜膜密封、B盒覆SMP膜盖板密封、C盒覆调湿盖板.分别于冷藏后第5、10d,由6名实验人员对蔬菜进行视觉、手感、气味、喜爱程度、认为可食等感官指标评分;并测定VC、VB2和胡萝卜素的含量.结果表明尽管蔬菜感官品质随冷藏时间延长而下降(p＜0.01),但和A、C盒相比,B盒蔬菜水分含量及各感官指标评分明显较高(p＜0.05).维生素分析结果显示,VC损失率受蔬菜品种、冷藏时间影响较大,品种和时间存在明显交互关系(p＜0.01),但各维生素损失率在三个保鲜盒间未见统计学显著差异.结论:SMP膜能改善冷藏条件下蔬菜保水性能和感官品质,但未证明具有减少营养素损失的作用.

Effects of Shape Memory Polymer Smart Sheet on Sensory and Nutritional Qualities of Vegetables after Refrigerated Storage

Objective: Under condition of cold storage, to evaluate the effects of SMP on foods sensory and nutritional quality. Method: Six kinds of vegetables were refrigerated in three boxes separately. Box A was sealed with polyethene sheet, while box B was covered by a board with SMP sheet, and box C covered with a board with humidity adjusting function. After cooling for 5 or 10 days, sensory indexes of vegetable outlook, touches, smells, fondness and edible degree were scored by six practical lab gourmets. Contents of vitamin C, B2 and carotene were respectively assayed. Results: After refrigeration, moisture content and sensory quality score in vegetables of box B are significantly higher than those in vegetables of box A and box C(p<0.05), although sensory quality score is time dependently decreased(p<0.01). The results of vitamin analysis showed that the loss of vitamin C after refrigeration is mostly affected by vegetable species and storage time. Interaction between time and species is significant (p<0.01). However, the difference in other vitamins losses among 3 boxes is not significant. Conclusion: It was shown that SMP may have potential effect on improvement of food sensory quality, but no effect of vitamins protection from loss is observed.