文章摘要
王梅;吴方佳;徐俐;刘永翔;李飞;陈超;雷尊国;刘嘉;.乳酸预处理对鲜切马铃薯冷藏品质和生理特性的影响[J].中国食品学报,2020,20(8):207-215
乳酸预处理对鲜切马铃薯冷藏品质和生理特性的影响
Effects of Lactic Acid Pretreatment on Quality and Physiological Properties of Fresh-cut Potato during Cold Storage
  
DOI:
中文关键词: 鲜切马铃薯  乳酸  质构  褐变
英文关键词: fresh-cut potato  lactic acid  texture  browning
基金项目:国家自然科学基金项目(31760463);贵州省科技计划课题(黔科合重大专项字[2014]6016);贵州省第五批创新人才基地建设项目(黔人领发[2016]22号)
作者单位
王梅;吴方佳;徐俐;刘永翔;李飞;陈超;雷尊国;刘嘉; 贵州省农业科学院食品加工研究所
贵州大学酿酒与食品工程学院
 
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中文摘要:
      泡菜为一种广受欢迎的特色食品,其加工处理方式直接影响泡菜风味的形成。泡菜中的微生物以乳酸菌为主,其代谢产生的乳酸在泡菜保鲜中发挥了巨大作用。本文以乳酸浸没为预处理手段,探讨其对鲜切马铃薯冷藏期间品质及生理特性的影响。结果表明:不同品种马铃薯褐变程度差异显著;与对照组相比,乳酸预处理可有效减缓鲜切马铃薯冷藏期间的失重和腐烂,保持硬度、弹性和咀嚼性,抑制褐变和PPO活性,保持总酚和VC含量,降低MDA含量的积累。其中,以1.0%乳酸处理的效果最优。
英文摘要:
      As a kind of popular specialty food in China, the processing method of pickles could not only form unique flavors, but also provided the possibility of long-term storage of vegetables after harvest. The dominant microorganisms in pickles were Lactobacillus and lactic acid produced by it played a big role in retaining fresh of pickles. This study focused on the effect of lactic acid soaking pretreatment on the quality and physiological characteristic of fresh-cut potato during the cold storage, which providing theoretical basis and technological support for improving the quality of fresh-cut potato during cold storage. The results showed that different varieties of potato had significant browning differences. Compared with the control group, lactic acid solution could delay weight loss and decay of fresh-cut potato, keep hardness, springiness and chewiness, inhibit browning and activity of polyphenol oxidase, maintain the content of total phenols and vitamin C, reduce the accumulation of MDA content during cold storage. The optimal lactic acid solution concentration was 1.0%.
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