冰箱气调保鲜技术对水果营养及风味保鲜效果的影响
The preservation effect of Modified-atmosphere fresh-keeping technology in refrigerator on the nutrition and flavor of fruits
孙秀娇 1朱妍 1刘娜1
作者信息
- 1. 青岛海尔电冰箱有限公司,山东青岛 266100
- 折叠
摘要
本文通过对比试验研究了水果在气调保鲜空间及普通冷藏抽屉存储过程中营养及风味变化规律.通过对水果进行可溶性糖、维生素C、花青素含量及风味测试,得出气调保鲜功能冰箱具有降低水果呼吸速率、延缓食材营养流失的显著保鲜优势.4℃条件下,冰箱气调保鲜存储条件下7天的哈密瓜挥发性成分总含量为14.8ug/g,普通冷藏条件下存储7天的哈密瓜挥发性成分总含量为11.2ug/g,且气调冷藏保鲜对特有风味有一定的保持效果,该研究结果为后续冰箱气调保鲜技术研究提供数据参考和技术指导.
Abstract
The research investigates the nutrition and flavor changes of fruits during storage in Modified-atmosphere fresh-keeping space and ordinary refrigerated drawers in refrigerators through comparative experiments.The refrigerator with Modified-atmosphere fresh-keeping function has significant preservation advantages in reducing the respiration rate of fruits and delaying the loss of nutrients from ingredients.Through testing the soluble sugar,vitamin C,anthocyanin content,and flavor of fruits.Under the condition of 4℃,the total volatile flavor component content of Hami melon stored in Modified-atmosphere fresh-keeping space for 7 days is 14.8ug/g,while in ordinary refrigerated drawers conditions,the total volatile flavor component content of Hami melon stored for 7 days is 11.2ug/g.Moreover,the Modified-atmosphere refrigeration preservation environment has a certain effect on maintaining unique flavors.The research results provide data reference and technical guidance for subsequent research on refrigerator c Modified-atmosphere fresh-keeping technology.
关键词
气调保鲜/食品保鲜/营养/挥发性香气成分Key words
Modified-atmosphere fresh-keeping/Food preservation/Nutrition/Flavor引用本文复制引用
出版年
2024
NETL
NSTL
万方数据