食品科学2012，Vol.33Issue(18)：275-280,6.
涂膜处理对鲜切山药褐变及抗氧化性的影响
Effect of Coating on Browning and Antioxidant Activity of Fresh-Cut Yam
马利华 1秦卫东 1陈学红 1王磊1
作者信息
- 1. 徐州工程学院食品学院,江苏徐州221008
- 折叠
摘要
Abstract
In order to preserve the color and antioxidant activity of fresh-cut yam and extend its shelf life, the effects of different types of coating treatment (chitosan alone, carrageenan alone, sodium alginate alone, and all of them) on browning degree and antioxidant activity of fresh-cut yam during storage at 5 ℃ were investigated. The results showed that a mixture of 1.57% chitosan, 0.9% carrageenan and 1.55% sodium alginate could inhibit PPO activity and reduce the browning degree of fresh-cut yam during storage, and prevent polyphenol oxidation and increase the total antioxidant activity of fresh-cut yam during the late period of storage.关键词
鲜切山药/涂膜/褐变/抗氧化性Key words
fresh-cut yam/coating browning antioxidant activity分类
轻工纺织引用本文复制引用
马利华,秦卫东,陈学红,王磊..涂膜处理对鲜切山药褐变及抗氧化性的影响[J].食品科学,2012,33(18):275-280,6.
