·贮运与保鲜·

乳酸钙处理结合纳米包装提升金针菇贮藏品质

  • 张雨 ,
  • 贠建民 ,
  • 毕阳 ,
  • 王霆 ,
  • 刘宏
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  • (甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
硕士研究生(贠建民教授为通讯作者,E-mail:yunjianmin@gsau.edu.cn)

收稿日期: 2020-01-20

  网络出版日期: 2020-06-11

基金资助

国家重点研发计划(2018YFD0400205)

Effects of calcium lactate treatment combined with nano-packaging onstorage quality of Flammulina velutipes

  • ZHANG Yu ,
  • YUN Jianmin ,
  • BI Yang ,
  • WANG Ting ,
  • LIU Hong
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2020-01-20

  Online published: 2020-06-11

摘要

为提升金针菇贮藏品质,探究了乳酸钙浸泡处理结合纳米膜包装对金针菇低温贮藏[(2±1)℃、相对湿度80%~90%]品质的影响。通过乳酸钙浸泡处理、纳米包装以及二者复合处理新鲜金针菇,分别进行20 d的低温贮藏,分析不同处理方式对金针菇主要品质指标的影响。采用3种方式处理的金针菇,在贮藏后期品质均优于对照组,但纳米包装和乳酸钙浸泡处理对保持金针菇贮藏品质指标的影响各有不同。乳酸钙处理在抑制开伞和菌柄伸长、延缓可溶性固形物和可溶性蛋白含量下降方面均优于纳米包装,而纳米包装在延缓白度值下降、降低丙二醛积累及抑制风味劣变的效果优于乳酸钙处理;在保持总酚含量方面,两者没有明显的差异。乳酸钙处理结合纳米包装对金针菇保鲜效果最好,能够有效延缓金针菇白度下降,降低呼吸强度和膜脂过氧化程度,延缓了营养物质的损失,更好地保持了金针菇的贮藏品质。因此,乳酸钙浸泡结合纳米膜包装具有协同作用,能最大程度地提升金针菇的贮藏品质。

本文引用格式

张雨 , 贠建民 , 毕阳 , 王霆 , 刘宏 . 乳酸钙处理结合纳米包装提升金针菇贮藏品质[J]. 食品与发酵工业, 2020 , 46(9) : 201 -208 . DOI: 10.13995/j.cnki.11-1802/ts.023422

Abstract

In order to improve storage quality,the effects of calcium lactate combined with nano-film packaging on the quality of Flammulina velutipes at (2±1)℃ and 80%-90% relative humidity were studied. The fresh F.velutipes was treated by calcium lactate immersion, nano-packaging, and calcium lactate combined with nano-film packaging. After 20-day low-temperature storage, the influence of different treatment methods on the main quality parameters of F.velutipes was analyzed. Results showed that the quality of F.velutipes with different treatments was better than that of the control group. However, the effects of nano packaging and calcium lactate immersion on the quality of F.velutipes were different. Calcium lactate treatment was better than nano-packing treatment in inhibiting cap opening, stipe elongation and delaying the decrease of soluble solid and soluble protein content of F.velutipes. While nano-package treatment was more effective in retarding the decline of whiteness value, reducing the accumulation of malondialdehyde (MDA) and suppressing flavor deterioration of F.velutipes. However, there was no significant difference between calcium lactate treatment and nano-packaging treatment in the maintenance of total phenol content. Calcium lactate treatment combined with nano packaging has kept a good F.velutipes quality including the effectively maintained the whiteness of F.velutipes, reduced the respiratory intensity and the degree of membrane lipid peroxidation. And it could also delay the loss of nutrients. Therefore, calcium lactate combined with nano-film packaging has a synergistic effect on the improvement of the storage quality of F.velutipes.

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