摘要
选用6种天然、无毒的试剂半胱氨酸(L-Cys)、食盐、柠檬酸(CA)、抗坏血酸(VC)、壳聚糖、植酸作为单一保鲜剂进行实验,在此基础上选取保鲜效果较好的4种试剂进行L9(34)正交优化试验,筛选出的复合保鲜剂配方为:L-半胱氨酸2.5g/L、柠檬酸8.0g/L、抗坏血酸0.5g/L、食盐6%。经此复合保鲜剂处理的香菇在10℃可保存15～16d,其效果好于单一保鲜剂和蒸馏水对照。贮藏期间气味、颜色正常,褐变度、失重率、细胞膜透性、呼吸强度等指标明显低于单一试剂和蒸馏水对照。
Four preservatives with better preservation effects on Lentinus edodes were chosen from six natural and safe preservatives, namely L-cysteine, NaC1, citric acid （CA）, vitamin C （VC）, chitosan and phytic acid by single-factor test. Their optimal proportions are L-Cys 2.5 g/L, CA 8.0 g/L, VC 0.5 g/L and NaCI 6% by L9（34） orthogonal test. The complex preservative can extend the shelf life ofL. edodes for 15 to 16 d at 10℃. This treatment can efficiently decrease the respiration rate, weight lose rate and cell membrane permeability of Lentinus edodes. Compared with the treatment of single-factor preservative or distilled water, the complex preservative has the best preservation effect on Lentinus edodes.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期628-632,共5页
Food Science
基金
山东省教育厅科技计划项目(J06N02)
关键词
香菇
复合保鲜剂
保鲜效果
Lentinus edodes
complex preservative： fresh-keeping
