| 超高压处理对轻度加工茭白保鲜的影响 |
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| 引用本文： | 张涛,王庆新,江波,沐万孟. 超高压处理对轻度加工茭白保鲜的影响[J]. 食品与发酵工业, 2009, 35(2) |
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| 作者姓名： | 张涛 王庆新 江波 沐万孟 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室,江苏无锡,214122 |
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| 基金项目： | 国家自然科学基金重点项目，江南大学食品科学与技术国家重点实验室自由探索资助项目 |
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| 摘 要： | 探讨了超高压处理对微加工茭白货架期保鲜效果的影响,在25℃、600 MPa下处理10 min,贮藏至第7天,对照组和超高压处理组茭白的失重率分别达到10.9%、7.2%,呼吸强度分别为56.63、64.24 CO2mg/(kg.h),细胞膜透性分别为53.3%、45.5%,VC含量下降了56.3%、48.2%,纤维素含量分别为1.49%、1.37%,L值分别下降至70.35、62.45,a值分别上升至-0.54、-0.38,b值分别上升至16.7、15.5。
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| 关 键 词： | 超高压 茭白 保鲜 |
Effects of Ultra High Pressure Treatment on the Freshness of Water Bamboo Shoot |
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| Zhang Tao,Wang Qingxin,Jiang Bo,Mu Wanmeng. Effects of Ultra High Pressure Treatment on the Freshness of Water Bamboo Shoot[J]. Food and Fermentation Industries, 2009, 35(2) |
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| Authors: | Zhang Tao Wang Qingxin Jiang Bo Mu Wanmeng |
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| Abstract: | A study was carried out about the effects of ultra high pressure treatment on the freshness of water bamboo shoot shelf life.The treatment was done under 600MPa for 10min at 25℃ for 7 days and storage at 4℃,the weight losing rate,respiratory intensity,relative cell membrane permeability,ascorbic acid content,and cellulose content for the control and treated ones were :10.9% and 7.2%,56.63 CO2mg/(kg·h) and 64.24 CO2mg/(kg·h),and,56.3% and 48.2%,1.49% and 1.37%,respectively.The L,a and b of color value were 70.35 and 62.45,-0.54 and-0.38,16.7 and 15.5 for control and treated products,respectively |
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| Keywords: | ultra high pressure water bamboo shoot freshness |
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