食品与发酵工业 >

2019 , Vol. 45 >Issue 7: 135 - 143

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019049

研究报告

不同预冷方式对鲜切紫甘蓝冷链贮运销品质变化的影响

  • 许青莲 ,
  • 王冉冉 ,
  • 王丽 ,
  • 邢亚阁 ,
  • 李文秀 ,
  • 杨华 ,
  • 车振明
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  • 1(西华大学 食品与生物工程学院,四川 成都,610039)
    2(重庆第二师范学院,重庆市功能性食品协同创新中心,重庆,400067)
硕士,实验师(邢亚阁教授为通讯作者,E-mail:1804871957@qq.com)。

收稿日期: 2018-10-14

  修回日期: 2018-10-31

  网络出版日期: 2019-05-14

基金资助

干热河谷特色生物资源开发四川省高等学校重点实验室2018年开放基金项目(GR-2018-E-01);四川省科技计划项目(2016FZ0019;2018NZ0090);四川省教育厅高校科研创新团队建设计划项目(15TD0017);教育部春晖计划项目(Z2017063);成都市技术创新研发项目(2018-YF05-00213-SN);四川省科技厅扶贫(产业类)(2017NFP0047)

收起

Effects of different pre-cooling methods on quality changes in fresh-cut purple cabbage during cold-chain transportation

  • XU Qinglian ,
  • WANG Ranran ,
  • WANG Li ,
  • XING Yage ,
  • LI Wenxiu ,
  • YANG Hua ,
  • CHE Zhenming
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  • 1(College of Food and Biological Engineering, Xihua University, Chengdu 610039, China)
    2(Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China)

Received date: 2018-10-14

  Revised date: 2018-10-31

  Online published: 2019-05-14

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摘要

采用冰水、冷库、压差和强制通风预冷4种方式对紫甘蓝进行处理,经包装、模拟运输后放于0℃下进行20 d保鲜实验,分析在贮藏期间其呼吸代谢、褐变、营养特性及理化指标的变化。结果显示,压差预冷对鲜切紫甘蓝冷链贮运销品质保鲜效果最佳。贮藏结束时,其花青素、丙二醛(MDA)、可滴定酸和可溶性固形物分别为4.09 mg/L、3.09 mmol/g FW、0.059 8%和8.53%,同时呼吸强度、过氧化物酶(POD)、多酚氧化酶 (PPO)得到了有效地抑制。压差预冷延缓了鲜切紫甘蓝在冷链贮运销期间褐变的发生,有效抑制了微生物(菌落总数和大肠菌群)的增长,维持感官品质。综合以上,压差预冷是鲜切紫甘蓝冷链贮运销期间较适宜的预冷方式。

关键词： 紫甘蓝; 鲜切; 预冷; 冷链贮运销

本文引用格式

许青莲 , 王冉冉 , 王丽 , 邢亚阁 , 李文秀 , 杨华 , 车振明 . 不同预冷方式对鲜切紫甘蓝冷链贮运销品质变化的影响[J]. 食品与发酵工业, 2019 , 45(7) : 135 -143 . DOI: 10.13995/j.cnki.11-1802/ts.019049

Abstract

In order to study the effects of different pre-cooling methods on the quality of fresh-cut purple cabbage during cold-chain transportation, ice water pre-cooling, cold room storage pre-cooling, pressure pre-cooling, and forced ventilation pre-cooling were studied. After packaging and simulated transportation, the fresh-cut purple cabbage was stored at 0 ℃ for 20 d. Changes in respiration metabolism, browning, nutritional characteristics, and physiochemical indexes were analyzed. The results showed that cabbage treated by pressure pre-cooling had the best preservative effects during cold chain storage and transportation. At the end of storage, its contents of anthocyanin, malondialdehyde (MDA), titrable acids, and soluble solids were 4.09 mg/L, 3.09 mmol/g FW, 0.059 8%, and 8.53%, respectively. Moreover, its respiratory intensity, peroxidase (POD) and polyphenol oxidase (PPO) activities were effectively inhibited. Pressure pre-cooling could delay the incidence of browning of fresh cut purple cabbage, effectively suppress the growth of microorganisms (total bacterial count and coliform group), and maintain its sensory quality. In conclusion, pressure pre-cooling is a suitable pre-cooling method for fresh-cut purple cabbage during cold chain storage and transportation.

Key words： purple cabbage; fresh-cut; pre-cooling; cold-chain transportation

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