制冷学报2011，Vol.32Issue(2)：35-38,57,5.DOI:10.3969/j.issn.0253-4339.2011.02.035
不同真空预冷处理条件对鸡毛菜品质的影响
Effect of Different Vacuum Pre-cooling Treatment on the Quality of Chinese Little Greens
摘要
Abstract
In order to complete the research on the mechanism of vacuum cooled vegetables, one of typical leafy vegetables, I.e., Chinese little greens was studied in this paper. The quality variation of Chinese little greens has been studied under by different vacuum pre-cooling temperatures(4℃, 6℃, 8℃). Some experimental parameters such as pressure and temperature have been analyzed during vacuum cooling process. Moreover, the effect of vacuum pre-cooling on the keeping freshness of Chinese little greens during storage has studied and the variations of mass, texture, Chromatic aberration and POD activity were detected. The quality of Chinese little greens cooled by different pre-cooling temperatures was significantly different. When the pre-cooling temperature was 4℃, the comprehensive quality of Chinese little greens was better than other pre-cooling temperatures in the end of the storage(8d): the weight loss was 12.56%; the hardness change in leaf-stalks was 30.77%, the hardness change in leaves was 19.04%; the color difference (Aeab) and POD were significantly different with the control group. As a conclusion, compared with the control group, vacuum pre-cooling did a positive role to keep Chinese little greens fresh.关键词
食品包装与贮藏/真空预冷/鸡毛菜/质构/色差/过氧化物酶Key words
Package and preservation of food/Vacuum pre-cooling/Chinese little greens/Texture/Chromatic aberration/POD分类
通用工业技术引用本文复制引用
王璐,李保国,董庆利,王颖..不同真空预冷处理条件对鸡毛菜品质的影响[J].制冷学报,2011,32(2):35-38,57,5.基金项目
本文受上海市联盟计划、上海市教委科研创新重点项目(09ZZ159)和上海市重点学科建设项目(S30503)资助. （09ZZ159）
