鲜切黄瓜品质影响因素的研究

发布时间：2018-08-18 14:58

【摘要】：本文以黄瓜为试验材料,在不同次氯酸钠浓度、贮藏温度、包装方式和预冷温度的条件下,对鲜切黄瓜的品质进行检测,分别测定以下指标:可溶性蛋白含量、可滴定酸含量、菌落总数、相对电导率、VC含量和感官评价,使用电子鼻技术对其风味进行分析。通过黄瓜品质指标的差异性分析,确定了鲜切黄瓜保鲜品质影响因素的最佳指标。研究结果如下:(1)采用三种不同浓度(50 mg/L、100 mg/L、150 mg/L)的次氯酸钠溶液对鲜切黄瓜进行清洗杀菌,并用清水清洗做对照,结果表明:不同浓度次氯酸钠溶液对黄瓜切片的VC和可溶性蛋白含量无显著影响;对可滴定酸含量、相对电导率和菌落总数影响显著,整体而言次氯酸钠溶液处理对鲜切黄瓜品质有一定影响。其中150 mg/L次氯酸钠溶液处理黄瓜切片的可滴定酸、VC和可溶性蛋白含量较对照低;50 mg/L次氯酸钠溶液处理的感官评价较差。因此次氯酸钠溶液的适宜浓度为100 mg/L。(2)采用三种不同温度(0℃、5℃、10℃)对鲜切黄瓜进行贮藏,结果表明:各贮藏温度对鲜切黄瓜保鲜品质的影响显著。在0℃下贮藏能有效减缓鲜切黄瓜的可滴定酸、可溶性蛋白和VC含量的降低,抑制相对电导率的增加,减少微生物的滋生。因此0℃是鲜切黄瓜最适宜的贮藏温度。(3)采用三种不同包装方式(0.28 mm(PE)包装盒、0.02 mm(PE)保鲜袋、0.06 mm(PE)保鲜袋)对鲜切黄瓜进行包装处理,结果表明:除VC指标,不同包装方式对鲜切黄瓜的其它品质指标影响较大。其中0.02 mm(PE)保鲜袋的保鲜效果最好,是最佳的包装方式。(4)采用三种不同预冷温度(0℃、5℃、对照)对鲜切黄瓜进行处理,结果表明:鲜切黄瓜在0℃下预冷处理后其各品质指标最好,它与对照处理的各指标(VC指标除外)差异均显著,表明预冷处理对鲜切黄瓜品质有一定影响,且0℃是最适宜的预冷温度。通过以上分析得出结论:贮藏温度对鲜切黄瓜品质的影响显著,包装方式对其影响较大,次氯酸钠和预冷处理对其有一定影响;鲜切黄瓜的最佳贮藏温度和预冷温度均为0℃,次氯酸钠清洗浓度为100 mg/L,最佳包装方式为0.02 mm(PE)保鲜袋。
[Abstract]:In this paper, the quality of fresh-cut cucumber was determined under the conditions of different concentration of sodium hypochlorite, storage temperature, packing method and precooling temperature. The following indexes were determined: soluble protein content, titratable acid content, etc. The total number of colonies, relative conductivity, VC content and sensory evaluation were analyzed by electronic nose technique. Through the difference analysis of cucumber quality index, the best index of influencing factors of fresh-cut cucumber fresh-keeping quality was determined. The results are as follows: (1) three different concentrations of sodium hypochlorite (50 mg 路L ~ (-1) L ~ (-1) (100 mg / L ~ (150 mg/L) were used to wash and sterilize the fresh-cut cucumber, and the fresh water was used as the control. The results showed that different concentrations of sodium hypochlorite solution had no significant effect on VC and soluble protein content in cucumber slices, but had significant effects on titratable acid content, relative conductivity and total bacterial count. As a whole, the quality of fresh-cut cucumber was affected by sodium hypochlorite solution. The content of titratable acid VC and soluble protein in cucumber slices treated with 150 mg/L sodium hypochlorite solution was lower than that in control group (50 mg/L sodium hypochlorite solution). Therefore, the suitable concentration of sodium hypochlorite solution was 100 mg / L. (2) three different temperatures (0 鈩，

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