| 不同可食性涂膜对方竹笋保鲜效果的影响 |
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| 引用本文： | 杨乐,王洪新.不同可食性涂膜对方竹笋保鲜效果的影响[J].食品工业科技,2011,32(2):305-308. |
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| 作者姓名： | 杨乐 王洪新 |
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| 作者单位： | 1. 江南大学食品学院,江苏无锡,214122
2. 江南大学食品学院,江苏无锡,214122;食品科技与技术国家重点实验室,江苏无锡,214122 |
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| 基金项目： | 贵州省科技支撑计划(农业攻关)项目(黔科合NY字[2009]3028) |
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| 摘 要： | 以卡拉胶、羧甲基纤维素钠(CMC)、海藻酸钠和魔芋多糖制备了四种涂膜保鲜剂,通过测定失重、呼吸强度、总酸和总糖、蛋白质、总叶绿素和总类胡萝卜素含量变化,并结合感官变化研究了这四种涂膜剂对方竹笋保鲜效果的影响。结果表明:四种涂膜剂均可以延长方竹笋的保鲜期。0.6%卡拉胶和0.3%魔芋多糖效果最优,用这两种涂膜剂处理竹笋,贮藏25d,保鲜效果优于其他两组。并且以卡拉胶和魔芋多糖涂膜符合天然涂膜保鲜剂的发展趋势,用于竹笋的保鲜必将有良好的市场前景。
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| 关 键 词： | 方竹笋 涂膜保鲜 可食性涂膜剂 |
Effect of different edible coatings preservative on the preservation of Chimonobarnbusa busa utilis shoots |
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| YANG Le,WANG Hong-xin.Effect of different edible coatings preservative on the preservation of Chimonobarnbusa busa utilis shoots[J].Science and Technology of Food Industry,2011,32(2):305-308. |
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| Authors: | YANG Le WANG Hong-xin |
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| Affiliation: | YANG Le1,WANG Hong-xin1,2 (1. School of Food Science and Technology,Jiangnan University,Wuxi 214112,China,2. State Key Laboratory of Food Science and Technology,China) |
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| Abstract: | Four kinds of edible coatings preservatives solutions were confected with carrageenan,CMC,sodium alginate and konjak. By determining changes of weight loss,respiration rate,TA and total sugar content,protein content,chlorophyll,carotenoid and appearance,the fresh-keeping effects of these four kinds of edible coatings preservatives on Chimonobarnbusa busa utilis shoots were studied. The results showed that all the four kinds of edible coatings preservatives can elongate the fresh time of Chimonobarnbusa busa... |
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| Keywords: | Chimonobarnbusa busa utilis coating preservation edible coatings preservatives |
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