摘要
以鲜切蒜薹为考察对象,采用品质比较法对壳聚糖肉桂油生物涂膜保鲜剂的保鲜性能进行了研究。结果表明:壳聚糖肉桂油保鲜剂可以降低样品的失重率,减少Vc的损失,保持了样品叶绿素含量,减缓了蒜薹的衰老进程,很好地保持了样品的品质。经壳聚糖肉桂油保鲜剂处理的样品在4℃条件下贮藏10 d后,样品的失重率为0.21%,Vc含量为90.1 mg/100 g,感官评价为8.8分,说明该保鲜剂对蒜薹具有良好的保鲜作用。
In this paper, the effect of chitosan coating enriched with cinnamon oil was investigated using fresh - cut garlic sprouts as the object of study by final quality comparison method. Results showed that the chitosan - oil coating could reduce the weight loss rate and the loss of Vc, maintain the content of chromatism, and sensory evaluation of the sample treaded by the chitosan coating was also maintained. At the end of storage at 4℃, the weight loss rate of samples treated with the chitosan - oil coating was 0.21%, Vc content was 90.1mg/100g, and sensory evaluation of these sample was 8.8 scores. The results attained above showed that the chitosan enriched with cinnamon oil had good fresh - keeping effect on the quatity of garlic sprouts.
出处
《西华大学学报（自然科学版）》
CAS
2012年第6期98-101,112,共5页
Journal of Xihua University:Natural Science Edition
基金
四川省教育厅青年基金项目(11ZB012)
西华大学重点科研基金项目(Z1120539)
关键词
肉桂精油
壳聚糖
保鲜
蒜薹
cinnamon oil
chitosan
fresh - cut
garlic sprout
