共查询到17条相似文献,搜索用时 87 毫秒
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本文研究一氧化氮(nitric oxide,NO)气体缓释熏蒸处理对鲜切苹果片品质变化的影响。以红富士苹果为试材,将鲜切苹果片与NO供体二乙烯三胺一氧化氮聚合物(diethylenetriamine/nitric oxide,DETANO)、柠檬酸及玉米淀粉制成的NO气体缓释剂共置于密闭容器中,在4℃条件下贮藏。贮藏期间测定鲜切苹果片的表面明度(lightness,L*)值、果肉硬度、失重率、总酚含量、多酚氧化酶(polyphenoloxidase,PPO)活性、可溶性固形物含量、维生素C含量以及可滴定酸含量。结果表明:与对照组相比,NO气体缓释熏蒸处理能有效减轻鲜切苹果片的表面褐变、果肉软化和失重,显著抑制总酚含量的下降和PPO活性的升高,并保持可溶性固形物、维生素C和可滴定酸含量,延缓鲜切苹果片的品质劣变,为鲜切苹果片的贮藏保鲜提供了一种新方法。 相似文献
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为了延缓鲜切芋艿褐变, 延长其货架期, 研究4 ℃ 贮藏条件下, 1 0 μ L / L 1 - 甲基环丙烯 (1-methylcyclopropene,1-MCP)处理对鲜切芋艿色泽和褐变相关指标的影响。结果表明:10 μL/L 1-MCP熏蒸处理能 够有效延缓鲜切芋艿贮藏期间L*值下降,降低芋艿苯丙氨酸解氨酶活性和总酚合成速度;延缓芋艿多酚氧化酶和过氧 化物酶活性上升,抑制脂氧合酶活性,降低膜质的氧化损伤,进而延缓贮藏鲜切芋艿的褐变。而对照芋艿切片贮藏过 程中,褐变底物累积速度加快,相关酶活性迅速上升,细胞膜结构完整性遭到破坏,褐变程度明显高于处理组。 相似文献
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抗坏血酸、半胱氨酸与氯化钙复合处理对鲜切芋艿褐变的影响 总被引:2,自引:0,他引:2
研究抗坏血酸、半胱氨酸与氯化钙复合处理对于鲜切芋艿贮藏期间酶促褐变的控制效果及其机理。结果表明:切分后的芋艿片褐变度迅速上升,亮度(L*)值下降,苯丙氨酸解氨酶、脂氧合酶、多酚氧化酶和过氧化物酶活性升高,总酚积累。与对照相比,2.5%抗坏血酸+0.05%半胱氨酸+0.4%氯化钙浸泡处理能够有效降低鲜切芋艿贮藏期间的褐变度,保持较高的L*值和总酚含量,并抑制了苯丙氨酸解氨酶、多酚氧化酶、过氧化物酶和脂氧合酶活性和相对电导率的升高,达到提高鲜切芋艿贮藏品质和延长贮藏周期的目的。 相似文献
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M. S. Sajeev M. R. Manikantan A. R. P. Kingsly S. N. Moorthy J. Sreekumar 《Journal of food science》2004,69(7):315-321
ABSTRACT: Textural characteristics of taro ( Colocasia esculenta L. Schott) cormels during storage at tropical ambient conditions (31.8 to 44.9 °C, 30% to 50% relative humidity [RH]), evaporative cooled room (EC room) (26.2 to 33.9 °C, 59% to 92% RH), and refrigerator (10 °C, 65% RH) and cooking were measured under compression/penetration and cutting modes. After 20 d of storage, physiological loss in weight was maximum at ambient condition followed by EC room and refrigerated condition. The textural parameters (that is, hardness, toughness, cutting force, and cutting energy) significantly increased with storage period whereas effect of storage condition was significant only for toughness and cutting energy ( P < 0.001). Most of the rheological characteristics were lowered for the flours prepared from the stored samples. Fractional conversion technique and time step effect parameters were employed to model the kinetics of texture degradation during cooking. The mode of measurement of texture characteristics influenced the kinetic model, that is, cutting force, was described with 1st-order kinetic model and hardness by dual mechanism of 1st order. 相似文献
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Jirarat Tattiyakul Pasawadee Pradipasena Sukruedee Asavasaksakul 《Starch - St?rke》2007,59(7):342-347
Flour extracted from small‐, medium‐, and large‐corm taro Colocasia esculenta (L.) Schott cultivated in central Thailand had similar proximate composition, comparable calcium oxalate and amylose content, but different starch granule size and average chain length of amylopectin. Starch from the larger corm taro had a smaller average granule size and a lower average amylopectin chain length (CLavg), a lower average external chain length (ECLavg), and a lower average internal chain length (ICLavg) when compared to that from the smaller corm taro. The solubility of taro starch was inversely proportional to CLavg, ECLavg, and ICLavg. Starch having a shorter CLavg, ECLavg, and ICLavg had a higher peak viscosity and breakdown. The onset (To), peak (Tp), and conclusion temperatures (Tc) of starch gelatinization and the extent of starch paste retrogradation did not correlate with the amylopectin structure. 相似文献
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红芽芋营养成分分析及评价 总被引:1,自引:0,他引:1
目的:检测红芽芋的营养成分,并分析其营养价值。方法:采用国家标准方法对红芽芋(鲜样)的营养成分进行测定。结果:红芽芋中粗蛋白、粗脂肪、粗纤维、淀粉、灰分、水分含量分别为:2.18%、0.096%、1.37%、13.40%、0.76%、82.88%;胡萝卜素、VC、VB1、VB2的含量为:7.714、0.069、0.117、0.204mg/100g;K、P、Ca、Mg、Na、Fe、F矿物质元素的含量为95.87、23.88、7.92、3.60、0.10、0.06、9.93×10-3mg/100g。样品蛋白中氨基酸总量(TAA)为96.24%,其中必需氨基酸总量(EAA)为39.87%、非必需氨基酸总量(NEAA)为56.37%。氨基酸评分(AAS)、化学评分(CS)、氨基酸指数(EAAI)分别为7.38、5.47、56.12。EAA/TAA为41.43%,EAA/NEAA为70.73%。鲜味氨基酸总量占氨基酸总量为40.43%。结论:红芽芋中碳水化合物含量较高,脂肪含量较低,蛋白质、维生素及矿物质元素含量丰富,营养价值高,具有良好的食用价值和开发前景。 相似文献
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以市售秦冠苹果为试材,结合柠檬酸保鲜剂处理,研究4 ℃贮藏条件下,普通包装、真空包装、高氧包装及充氮包装对鲜切秦冠苹贮藏品质变化规律的影响,确定最佳包装方式。结果表明:在综合鲜切苹果贮藏期各项指标的前提下,真空包装对鲜切苹果保鲜效果最佳,使鲜切苹果外观品质得以保持,延缓鲜切苹果的褐变进程和可溶性固形物含量降低速率,同时抑制了鲜切苹果贮藏期间多酚氧化酶(polyphenol oxidase,PPO)和过氧化物酶(peroxidase,POD)活性,减缓丙二醛(malondiadehyde,MDA)含量的升高。 相似文献
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为延长鲜切芋头贮藏期,本文研究热处理温度和时长对鲜切芋头贮藏品质的影响,并探究热处理控制鲜切芋头褐变的生理机理。结果表明,38、60和100 ℃的热处理均能降低鲜切芋头失重率、延缓硬度下降、抑制褐变,表明热处理能提高鲜切芋头的贮藏品质。60 ℃热处理效果最好,且60 ℃热处理1 min的保鲜效果要好于同温度下30 s和3 min的热处理效果。热处理降低了鲜切芋头总酚含量,抑制了苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)和多酚氧化酶(PPO)活性,延缓了鲜切芋头的酶促褐变。 相似文献