包装与食品机械Issue(6)：7-10,4.DOI:10.3969/j.issn.1005-1295.2013.06.002
不同贮藏方式对鲜切大白菜食用品质的影响
Effect of Different Storage Methods on the Edible Qualities of Fresh-cut Chinese Cabbage
摘要
Abstract
Aims to study the effect of different storage methods on the edible qualities of fresh-cut Chinese cabbage,the fresh-cut Chinese cabbages were treated by different storage temperature and packaging methods, the variation of organoleptic quality,the content of ascorbic acid,soluble protein,soluble solid and nitrite was determined to explore the effect of different storage methods on the edible qualities of Fresh-cut Chinese cab-bage.The results showed that the sensory quality of fresh-cut cabbage in two kinds of refrigerated(4 ±1℃) conditions (refrigeration and refrigeration PE)were significantly better than in the two kinds of ambient(18 ± 2℃)conditions (room temperature and room temperature PE),the reduction of ascorbic acid,soluble protein and soluble solid content can be delayed,the exaltation of nitrite content can be inhibited in two kinds of refrig-erated conditions,among them,the result of PE refrigerated storage methods for maintaining the quality of fresh-cut cabbage edible is the best .关键词
鲜切大白菜/贮藏/食用品质Key words
fresh-cut chinese cabbage/storage/edible quality分类
轻工纺织引用本文复制引用
寇兴凯,李文香..不同贮藏方式对鲜切大白菜食用品质的影响[J].包装与食品机械,2013,(6):7-10,4.基金项目
山东省自然科学基金 （）
