【摘要】：本文以黃瓜為試驗(yàn)材料,在不同次氯酸鈉濃度、貯藏溫度、包裝方式和預(yù)冷溫度的條件下,對(duì)鮮切黃瓜的品質(zhì)進(jìn)行檢測(cè),分別測(cè)定以下指標(biāo):可溶性蛋白含量、可滴定酸含量、菌落總數(shù)、相對(duì)電導(dǎo)率、VC含量和感官評(píng)價(jià),使用電子鼻技術(shù)對(duì)其風(fēng)味進(jìn)行分析。通過黃瓜品質(zhì)指標(biāo)的差異性分析,確定了鮮切黃瓜保鮮品質(zhì)影響因素的最佳指標(biāo)。研究結(jié)果如下:(1)采用三種不同濃度(50 mg/L、100 mg/L、150 mg/L)的次氯酸鈉溶液對(duì)鮮切黃瓜進(jìn)行清洗殺菌,并用清水清洗做對(duì)照,結(jié)果表明:不同濃度次氯酸鈉溶液對(duì)黃瓜切片的VC和可溶性蛋白含量無顯著影響;對(duì)可滴定酸含量、相對(duì)電導(dǎo)率和菌落總數(shù)影響顯著,整體而言次氯酸鈉溶液處理對(duì)鮮切黃瓜品質(zhì)有一定影響。其中150 mg/L次氯酸鈉溶液處理黃瓜切片的可滴定酸、VC和可溶性蛋白含量較對(duì)照低;50 mg/L次氯酸鈉溶液處理的感官評(píng)價(jià)較差。因此次氯酸鈉溶液的適宜濃度為100 mg/L。(2)采用三種不同溫度(0℃、5℃、10℃)對(duì)鮮切黃瓜進(jìn)行貯藏,結(jié)果表明:各貯藏溫度對(duì)鮮切黃瓜保鮮品質(zhì)的影響顯著。在0℃下貯藏能有效減緩鮮切黃瓜的可滴定酸、可溶性蛋白和VC含量的降低,抑制相對(duì)電導(dǎo)率的增加,減少微生物的滋生。因此0℃是鮮切黃瓜最適宜的貯藏溫度。(3)采用三種不同包裝方式(0.28 mm(PE)包裝盒、0.02 mm(PE)保鮮袋、0.06 mm(PE)保鮮袋)對(duì)鮮切黃瓜進(jìn)行包裝處理,結(jié)果表明:除VC指標(biāo),不同包裝方式對(duì)鮮切黃瓜的其它品質(zhì)指標(biāo)影響較大。其中0.02 mm(PE)保鮮袋的保鮮效果最好,是最佳的包裝方式。(4)采用三種不同預(yù)冷溫度(0℃、5℃、對(duì)照)對(duì)鮮切黃瓜進(jìn)行處理,結(jié)果表明:鮮切黃瓜在0℃下預(yù)冷處理后其各品質(zhì)指標(biāo)最好,它與對(duì)照處理的各指標(biāo)(VC指標(biāo)除外)差異均顯著,表明預(yù)冷處理對(duì)鮮切黃瓜品質(zhì)有一定影響,且0℃是最適宜的預(yù)冷溫度。通過以上分析得出結(jié)論:貯藏溫度對(duì)鮮切黃瓜品質(zhì)的影響顯著,包裝方式對(duì)其影響較大,次氯酸鈉和預(yù)冷處理對(duì)其有一定影響;鮮切黃瓜的最佳貯藏溫度和預(yù)冷溫度均為0℃,次氯酸鈉清洗濃度為100 mg/L,最佳包裝方式為0.02 mm(PE)保鮮袋。
[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，

本文編號(hào)：2189826