[1]张春洁,Mohamed Hawali Bata Gouda,王俊豪,等.海藻酸钠复合天然化学物质涂膜对鲜切莲藕保鲜效果的影响[J].江苏农业学报,2021,(01):175-184.[doi:doi:10.3969/j.issn.1000-4440.2021.01.023]
　ZHANG Chun-jie,BATA GOUDA Mohamed-hawali,WANG Jun-hao,et al.Effects of sodium alginate and natural chemical composite coating on quality of fresh-cut lotus root during storage[J].,2021,(01):175-184.[doi:doi:10.3969/j.issn.1000-4440.2021.01.023]
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海藻酸钠复合天然化学物质涂膜对鲜切莲藕保鲜效果的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年01期
页码:
175-184
栏目:
加工贮藏·质量安全
出版日期:
2021-02-28

文章信息/Info

Title:
Effects of sodium alginate and natural chemical composite coating on quality of fresh-cut lotus root during storage
作者:
张春洁; Mohamed Hawali Bata Gouda; 王俊豪; 彭思佳; 孔晓雪; 张秋婷; 罗海波
(南京师范大学食品与制药工程学院，江苏南京210023)
Author(s):
ZHANG Chun-jie; BATA GOUDA Mohamed-hawali; WANG Jun-hao; PENG Si-jia; KONG Xiao-xue; ZHANG Qiu-ting; LUO Hai-bo
(School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China)
关键词:
鲜切莲藕; 涂膜保鲜剂; 品质; 货架寿命
Keywords:
fresh-cut lotus root; coating antistaling agent; quality; shelf-life
分类号:
TS255.3
DOI:
doi:10.3969/j.issn.1000-4440.2021.01.023
文献标志码:
A
摘要:
利用响应面法优化鲜切莲藕复合涂膜保鲜剂。根据不同保鲜剂的功能特性，选择7种保鲜剂（L-半胱氨酸、柠檬酸、草酸、L-精氨酸、海藻酸纳、亚麻籽胶、壳聚糖），考察不同质量分数保鲜剂对鲜切莲藕色泽的影响。以此单因素试验结果为基础，采用Design-Expert.V8.0.6.1软件进行响应面试验方案设计。结果表明，所选7种保鲜剂均可显著(P<0.05)延缓鲜切莲藕表面褐变；鲜切莲藕复合涂膜保鲜剂最佳组合为：0.50%海藻酸钠+0.27% L-半胱氨酸+0.76%柠檬酸。在此条件下鲜切莲藕贮藏12 d后色差值为1.86，菌落总数为2.69×105CFU/g，与回归方程预测值相近。表明海藻酸钠复合L-半胱氨酸和柠檬酸涂膜处理可有效延缓鲜切莲藕表面褐变和微生物腐败，维持较好的鲜切莲藕商品品质。
Abstract:
The response surface method was used to optimize the compound coating antistaling agent of fresh-cut lotus root. According to the functional characteristics of different preservatives, seven kinds of preservatives were selected to investigate the effects of preservatives with different mass ratios on the color of fresh-cut lotus root. Based on the single factor test results, Design-Expert.V8.0.6.1 software was used to analyze the response surface test design. The results showed that the seven preservatives could significantly (P<0.05) delay the surface browning of fresh-cut lotus root, and the optimal combination of compound coating antistaling agent was 0.50% sodium alginate, 0.27% L-cysteine, 0.76% citric acid. Under these conditions, the color difference value and the total number of colonies were 1.86 and 2.69×105CFU/g after 12 days of fresh-cut lotus root storage, which was similar to the predicted value of the regression equation. Sodium alginate combined with L-cysteine and citric acid coating can effectively delay the surface browning and microbial spoilage of fresh-cut lotus root and maintain the good quality of fresh-cut lotus root.

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备注/Memo

备注/Memo:
收稿日期：2020-05-05基金项目：国家自然科学基金青年科学基金项目(211040B31701)；南京师范大学引进人才(五类)科研启动项目(184080H202B117)作者简介：张春洁（1997-)，女，江苏南京人，硕士研究生，研究方向为食品工程。(E-mail)zhangchunjie1881@163.com通讯作者：罗海波，(E-mail)luohaibo_1216@126.com
更新日期/Last Update: 2021-03-15