宾宇淇,谢佳妮,王铭宇,张鹏,李江阔,陈晨,姜爱丽.精准控温对鲜切胡萝卜贮藏品质和抗氧化性的影响[J].包装工程,2024,45(5):46-55.
BIN Yuqi,XIE Jiani,WANG Mingyu,ZHANG Peng,LI Jiangkuo,CHEN Chen,JIANG Aili.Effect of Precise Temperature Control on Storage Quality and Antioxidant Activity of Fresh-cut Carrots[J].Packaging Engineering,2024,45(5):46-55. |
| 精准控温对鲜切胡萝卜贮藏品质和抗氧化性的影响 |
| Effect of Precise Temperature Control on Storage Quality and Antioxidant Activity of Fresh-cut Carrots |
| 投稿时间：2023-10-13 |
| DOI：10.19554/j.cnki.1001-3563.2024.05.006 |
| 中文关键词: 鲜切胡萝卜 精准控温 保鲜 抗氧化 |
| 英文关键词: fresh-cut carrots precise temperature control preservation antioxidant |
| 基金项目:甘肃省科技重大项目(21ZD4NA016-02);辽宁省教育厅科学研究经费项目(LJKZ0017);大连民族大学研究生创新项目(0103-100002) |
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| 中文摘要: |
| 目的 针对传统冷库温度波动大，易导致冷害、冻害的难题，以新鲜胡萝卜为材料，研究在2个贮藏温度(4、15 ℃)下精准控温(±0.1)℃对鲜切胡萝卜贮藏品质和抗氧化性的影响。方法 将鲜切胡萝卜分别置于4 ℃和15 ℃的普通冰箱和精准恒温箱中进行为期15 d和9 d的贮藏，测定贮藏过程中鲜切胡萝卜的外观品质、感官品质、风味物质(鲜切胡萝卜和熟胡萝卜片)、白化指数、硬度、脆性、呼吸强度、总酚含量、ABTS自由基清除能力及微生物生长情况。结果 在2种温度条件下贮藏，与15 ℃相比，在4 ℃下贮藏具有更好的保鲜效果。与冰箱相比，采用恒温箱贮藏能显著(P<0.05)抑制鲜切胡萝卜的白化、呼吸强度及微生物生长，延缓其硬度和脆性的下降，并显著(P<0.05)提高了总酚含量和ABTS自由基清除能力，延缓了鲜切胡萝卜在贮藏过程中或经高温水煮后风味的劣变进程，保持了样品较高的感官品质。结论 与15 ℃相比，在4 ℃下贮藏有利于保持鲜切胡萝卜的品质，采用精准控温贮藏对鲜切胡萝卜具有显著的保鲜效果。 |
| 英文摘要: |
| The work aims to investigate the effect of precise temperature control (±0.1 ℃) on storage quality and antioxidant activity of fresh-cut carrots under 2 storage temperature (4 ℃ and 15 ℃), so as to solve the difficulties of large temperature fluctuation, cold damage and freeze injury in traditional cold stores. Fresh-cut carrots were stored at 4 ℃ and 15 ℃ for 15 d and 9 d in a normal refrigerator and a precise thermostat, respectively, and the appearance, sensory quality, flavor (fresh-cut carrots and cooked carrot slices), whitening index (WI), firmness, brittleness, respiratory rate, total phenolic content (TPC), ABTS radical scavenging ability and microbial growth were determined during the storage process. During the storage at two temperature, 4 ℃ storage provided better freshness preservation compared with 15 ℃. Compared with the refrigerator, thermostat significantly (P<0.05) inhibited the WI, respiratory rate and microbial growth of fresh-cut carrots, slowed down the decrease of firmness and brittleness, and significantly (P<0.05) increased the TPC and ABTS radical scavenging capacity, slowed down the deterioration of the flavor of the fresh-cut carrots in the process of storage and after boiling at high temperature, and maintained a higher sensory quality of the samples. Compared with 15 ℃, 4 ℃ storage has better preservation effect, in which precise temperature control has significant preservation effect on fresh-cut carrots. |
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