| 可食性涂膜包装对鲜切马铃薯褐变抑制的研究 |
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| 引用本文： | 杜传来,郁志芳,王佳红,周娴. 可食性涂膜包装对鲜切马铃薯褐变抑制的研究[J]. 包装与食品机械, 2004, 22(6): 9-12 |
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| 作者姓名： | 杜传来 郁志芳 王佳红 周娴 |
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| 作者单位： | 安徽技术师范学院工程技术系,安徽,凤阳,233100;南京农业大学,江苏,南京,210095 |
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| 基金项目： | 安徽技术师范学院校科研和教改项目 |
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| 摘 要： | 选用卡拉胶、壳聚糖、海藻酸钠为主要原料作为涂膜原料,对马铃薯进行涂膜处理。低温下冷藏,分别对马铃薯进行褐变度、色差值、多酚氧化酶活性及感官色泽测定。并与马铃薯护色剂处理作对照,以比较其褐变抑制效果。
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| 关 键 词： | 马铃薯 可食性膜 鲜切 多酚氧化酶 褐变 |
| 文章编号： | 1005-1295(2004)06-0009-04 |
Study on the Inhibition of Fesh-cut Potato Browning after the Treatment with Edible Films |
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| DU Chuan-lai,YU Zhi-fang,WANG Jia-hong,ZHOU Xian. Study on the Inhibition of Fesh-cut Potato Browning after the Treatment with Edible Films[J]. Packaging and Food Machinery, 2004, 22(6): 9-12 |
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| Authors: | DU Chuan-lai YU Zhi-fang WANG Jia-hong ZHOU Xian |
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| Affiliation: | DU Chuan-lai1,YU Zhi-fang2,WANG Jia-hong2,ZHOU Xian2 |
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| Abstract: | With carragheenan,chitosan and sour seaweed as the major edible raw material of films,a coating preservation reagent for fresh-cut potato was manufactured. The effect of preventing browning degree for fresh-cut potato during cold storage were compared through testing browning degree,color difference, the polyphenol oxidize the enzyme activity and visual color. At the same time, it was compared with the fresh-cut potato treated with the selected browning inhibitorcolor. |
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| Keywords: | potato edible films fresh-cut the polyphenol oxidizes browning |
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