肉桂酸钾对鲜切生姜保鲜效果的影响
Effect of Potassium Cinnamate on Preservation of Fresh-Cut Ginger
周丽荣 1周剑 1赵秀芳 1余春平1
作者信息
- 1. 武汉能迈科香料有限公司,湖北 武汉 430000
- 折叠
摘要
为探究肉桂酸钾对鲜切生姜的保鲜效果,以生姜为原料,研究了不同质量浓度的肉桂酸钾(Potassium Cinnamate,PC)对鲜切生姜在低温(14℃)下贮藏至第 7 天保鲜效果的影响.结果表明,相比于对照组,不同质量浓度的肉桂酸钾均能延缓鲜切姜片的褐变度、相对电导率、菌落总数的上升,提高感官评分.不同处理组的鲜切生姜贮藏 7 d后的菌落总数明显低于对照组.研究结果证实肉桂酸钾能够延缓鲜切生姜的成熟衰老进程,可明显抑制微生物生长,维持较好的品质.
Abstract
Ginger was used as raw material to study the effect of potassium cinnamate with different concentrations on the preservation of fresh-cut ginger during storage at low temperature(14℃)to the 7th day.Compared with the control group,the results showed that the different concentrations potassium cinnamate could delay the increase of browning degree,relative conductivity,total number of colonies of fresh-cut ginger slices,and improve sensory scores.The total viable count(TVC)of fresh-cut ginger in different treatment groups was significantly lower than that in control group after 7 days of storage.Potassium cinnamate can delay the aging process of fresh-cut ginger,inhibit the growth of microorganisms significantly,and maintain good quality.
关键词
肉桂酸钾/鲜切/生姜/褐变度/相对电导率/失重率Key words
potassium cinnamate/fresh-cut/ginger/browning degree/relative conductivity/weight loss ratio引用本文复制引用
出版年
2024
NETL
NSTL
万方数据