超高压处理对杨梅鲜果感官品质的影响OA北大核心CSCDCSTPCD
Effect of high pressure treatment on the sensory quality of fresh Chinese bayberry
为了探讨超高压处理对杨梅鲜果感官品质的影响，将杨梅（“东魁”品种）鲜果在400-600MPa压力、室温条件下处理2min后．测定鲜果在25℃和4℃条件下储藏期间的感官品质变化，包括颜色、汁水流失、硬度、糖度、pH等指标的变化。结果表明：不同条件超高压处理后，样品的颜色、糖度、pH在储藏期间没有显著变化，汁水流失随着储藏时间的延长不断增大，鲜果硬度随着储藏时间增大而减小。不同超高压条件对杨梅鲜果的感官品质影响不显著。与未处理的鲜果品质变化速率对比．…查看全部>>
The effect of high pressure（HP） treatment on preservation of Chinese bayberry fruit was investigated. After vacuum packaging using plastic bags,fresh bayberries were subjected to 400,500 and 600MPa for 2min, and stored in a refrigerator（4℃） and room temperature（25℃）. Quality changes of the fruit were evaluated in color, drip loss,texture （hardness）, sugar content, pH. The changes in color and sugar of HP- treated samples were not obvious during s…查看全部>>
林怡;毛明;詹耀;于勇;和劲松;朱松明
浙江大学生物系统工程与食品科学学院,浙江杭州310058浙江大学生物系统工程与食品科学学院,浙江杭州310058浙江大学生物系统工程与食品科学学院,浙江杭州310058浙江大学生物系统工程与食品科学学院,浙江杭州310058浙江大学生物系统工程与食品科学学院,浙江杭州310058浙江大学生物系统工程与食品科学学院,浙江杭州310058
轻工纺织
超高压处理杨梅感官品质储藏
high pressure treatment Chinese bayberry sensory quality storage
《食品工业科技》 2012 (13)
332-335,4
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