摘要
为了延长鲜切马铃薯的货架期,采用静电场处理与阻隔性材料真空包装相结合的方式贮藏鲜切马铃薯。以新鲜马铃薯切片为试材,以感官、白度值、褐变度、失重率、可溶性固形物含量及VC含量为评价指标,选用高阻隔性材料尼龙/聚乙烯(polyamide/polyethylene,PA/PE)复合膜、聚乳酸(Poly(L-lactic acid),PLLA)薄膜进行真空包装及无任何包装的空白组为对照,分别置于电场和无电场两组环境贮藏,均设4℃、85%相对湿度。结果显示,通过单一变量对比分析发现,同种包装材料下,电场环境下的鲜切马铃薯褐变减缓,失重率减慢,在空白组中,施加电场贮藏下的马铃薯失重率可减少30%。而同一贮藏环境下,阻隔性相对较高的PA/PE膜所包装的样品较另外两组能更好地延缓褐变和减少失水。综合静电场和高阻隔包装的电场-PA/PE组保鲜效果最佳,贮藏期间反应色泽的指标白度值和褐变度始终优于其他组,失重率最小,贮藏第15 d时感官评分为6分,而其他组则均低于6分失去食用价值,并较好的保持了VC含量及可溶性固形物的含量。
Electrostalic field treatment with vacuum packaging using 2 membranes as harrier were studied as potential methods for extending the shelflife of freshcut potatoes. Pieces cut from fresh potatoes were vacuum packaged within either a polyamide/polyethylene（PA/PE） or Poly（ L-lactic acid）（PLLA） composite membrane with an unpackaged group serving as the control.All groups were refrigerated at 4 ℃ and 85% relative humidity either with or without an electrostatic field. The sensory quality,L＊ value, browning degree, weight loss rate, sugar content, Vc content were evaluated after 0 to 20 days of storage.The single variable method comparative analysis showed that in the same membrane under electrostatic field conditions the potatoes displayed water loss more slowly and slower browning than the control.In the unpacked group,the weight loss rate of the potatoes under the electrostatic field treatment could be reduced by 30% .Regardless of the electrostatic field treatment, the potatoes in relatively high barrier properties of PA/PE membrance can better to maintain original color and weight loss than those in PLLA.Combined with common advantages of electrostatic field preservation and high barrier property the electrostatic field- PA/PE group displayed the best preservation effect up to 15 days.The L＊ index and browning degree of the color reaction were always better than other groups during storage,the weight loss rate was the lowest,the sensory score on the 15th day was 6 ,while the other groups were less than 6 and lost their edible value, and better to maintain the Vc content and soluble solids content.
作者
张敏欢
许兵
刘孟禹
王莉梅
道日娜
徐畅
董同力嘎
ZHANG Min- huan;XU Bing;LIU Meng- yu;WANG Li- mei;DAO Ri- na;XU Chang;DONG Tun- galag(College of Food Science and Engineering,Inner Mongolia Agricultural University, Hohhot 010018,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第13期262-267,共6页
Science and Technology of Food Industry
基金
内蒙古自治区自然科学基金(2015MS0358)
关键词
静电场
鲜切
马铃薯
褐变
包装
保鲜
electrostatic field
fresh- cut
potatoes
browning
packaging
preservation
作者简介
张敏欢（1992-），女，硕士研究生，研究方向：食品包装与储运，E-mail：zminhuan@163．com。;通讯作者：董同力嘎（1972-），男，博士，教授，研究方向：食品包装与储运，E-mail：dongtlg@163．com。
