摘要
为探究分析热激处理对鲜切生菜品质的影响,研究将鲜切生菜分别进行40、45、50、55℃热激处理1 min,在4℃贮藏9 d,以未进行热激处理样品作为CK组,比较样品多酚氧化酶活性、苯丙氨酸解氨酶活性、可溶性固形物含量、褐变度和风味等品质指标。结果发现,使用50℃热激处理1 min可维持鲜切生菜翠绿颜色,其叶绿素含量保持在1.47 mg/100 g,比CK组提高66.47%,其褐变度比CK组降低42.27%;抑制苯丙氨酸解氨酶和过氧化物酶活性,分别比CK组下降8.72%和35.85%;电子鼻分析显示50℃热激处理组的风味与CK组相近。因此,50℃热激处理可以维持鲜切生菜的品质。
In order to explore and analyze the effect of heat shock treatment on the quality of fresh cut lettuce,the fresh-cut lettuce was subjected to heat shock treatment at 40,45,50,55℃for 1 min,and stored at 4℃for 9 d.The polyphenol oxidase activity,phenylalanine ammonia lyase activity,soluble solid content,browning degree and flavor were compared with the untreated sample as the control.The results showed that the green color of the fresh-cut lettuce was maintained by the heat shock treatment at 50℃for 1 min,the chlorophyll content remained 1.47 mg/100 g,which was increased by 66.47%compared with that of the control,the browning degree was reduced by 42.27%.The activities of phenylalanine ammonialyase and peroxidase were reduced by 8.72%and 35.85%respectively.The electronic nose analysis showed that the flavor of the heat shock treatment at 50℃was similar to that of the control.Therefore,the heat shock treatment at 50℃maintained qualities of the fresh-cut lettuce.
作者
温雪珊
时月
王瑞琪
王宇滨
赵晓燕
张超
WEN Xueshan;SHI Yue;WANG Ruiqi;WANG Yubin;ZHAO Xiaoyan;ZHANG Chao(Beijing Academy of Agriculture and Forestry Sciences,Institute of Agri-Food Processing and Nutrition,Beijing 100097,China;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Beijing 100097,China;Key Laboratory of Vegetable Postharvest Processing,Ministry of Agriculture and Rural Areas,Beijing 100097,China)
出处
《食品科技》
CAS
北大核心
2023年第6期32-38,共7页
Food Science and Technology
基金
国家自然科学基金项目(3217161178)
现代农业产业技术体系项目(CARS-23,CARS-25)
北京市农林科学院协同创新项目(KJCX201915)。
关键词
热激处理
鲜切果蔬
生菜
品质
褐变度
heat shock treatment
fresh-cut fruits and vegetables
lettuce
quality
browning degree
作者简介
温雪珊(1995-),女,硕士研究生,研究方向为果蔬加工;通信作者:张超。
