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不同护色剂对冻藏香蕉片护色效果及品质的影响
引用本文:庄远红,吴桂花,黄育辉. 不同护色剂对冻藏香蕉片护色效果及品质的影响[J]. 漳州师院学报, 2010, 0(1): 110-114
作者姓名:庄远红  吴桂花  黄育辉
作者单位:[1]漳州师范学院生物科学与技术系,福建漳州363000 [2]三明第一中学,福建三明365001 [3]广东省建筑工程机械施工有限公司高尔夫专业建造公司,广东广州511450
基金项目:漳州师范学院科研基金资助项目(SK08016)
摘    要:本文采用0.1%柠檬酸(L0.1)、抗坏血酸(Vc0.1)、异抗坏血酸(SVc0.1)、NaHSO3(NaHSO30.1)、L-半胱氨酸(Cys0.1)5种护色剂浸泡香蕉片3min,研究不同护色剂处理对冻藏香蕉片褐变抑制效果及冻藏品品质的影响,结果表明,5种护色剂对抑制香蕉片褐变均能起到一定的效果,护色效果依次为Cys0.1〉SVc0.1〉NaHSO30.1〉L0.1〉Vc0.1.综合护色处理后冻藏香蕉片的品质指标,可以得出,0.1%L-半胱氨酸能很好地抑制冻藏香蕉片褐变,并能有效地保持冻藏香蕉片的风味和品质.

关 键 词:香蕉片  L-半胱氨酸  冻藏  护色  品质

Effects of Different Color-protecting Solutions on Anti-browning Effectivity and Quality in Freezing-stored Banana Slices
ZHUANG Yuan-hong,WU Gui-hua,HUANG Yu-hui. Effects of Different Color-protecting Solutions on Anti-browning Effectivity and Quality in Freezing-stored Banana Slices[J]. Journal of ZhangZhou Teachers College(Philosophy & Social Sciences), 2010, 0(1): 110-114
Authors:ZHUANG Yuan-hong  WU Gui-hua  HUANG Yu-hui
Affiliation:1.Department of Biology Science and Technology,Zhangzhou Normal University,Zhangzhou,Fujian 363000,China;2.Sanming Number One Middle School,Sanming,Fujian 365001,China;3.Golf Construction And Management,Guangdong Province Building Mechanical Construction Company,Guangzhou,Guangdong 511450,China)
Abstract:Freezing-stored banana slices were treated with 0.1% citric acid(L0.1),ascorbic acid(Vc0.1),erythorbic acid(SVc0.1),sodium bisulfite(NaHSO3 0.1) and L-cysteine(Cys0.1) for three minutes to study the anti-browning effectivity and the quality in this paper.The results showed that all five color-protecting solutions had effects on inhibitive browning of banana slices.The order of anti-browning effectivity was: Cys0.1SVc0.1NaHSO3 0.1L0.1 Vc0.1.Compared with the quality indexes of banana slices treated by the different color-protecting solutions,it is concluded that 0.1% L-cysteine was best to inhibit browning and preserve the flavor and quality of banana slices.
Keywords:banana slices  L-cysteine  freezing-stored  color-protecting  quality
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