食品科学 ›› 2011, Vol. 32 ›› Issue (24): 36-40.doi: 10.7506/spkx1002-6630-201124008

• 工艺技术 • 上一篇    下一篇

响应面法优化乙醛熏蒸鲜切菠萝工艺条件

朱萍1,潘永贵1,2,*,梁大伟3,张智毅1,张微微1   

  1. 1.海南大学食品学院 2.海南省热带园艺产品采后生理与保鲜重点实验室 3.华南农业大学食品学院
  • 出版日期:2011-12-25 发布日期:2011-12-29
  • 基金资助:
    农业部“948”项目(2006-G34(A));公益性行业(农业)科研专项(201203021);海南大学211 资助项目

Conditions Optimization for Acetaldehyde Fumigation of Fresh-cut Pineapple by Response Surface Methodology

ZHU Ping1,PAN Yong-gui1,2,*,LIANG Da-wei3,ZHANG Zhi-yi1,ZHANG Wei-wei1   

  1. (1. College of Food Science, Hainan University, Haikou 570228, China; 2. Key Laboratory of Hainan Province for Postharvest Physiology and Preservation of Tropical Horticultural Products, Zhanjiang 524091, China;3. College of Food Science, South China Agricultural University, Guangzhou 510642, China)
  • Online:2011-12-25 Published:2011-12-29

摘要: 以表皮半黄菠萝为原料鲜切加工后,用乙醛进行熏蒸处理,通过响应面法优化乙醛熏蒸条件,并对鲜切菠萝进行感官评价和品质评价,以确定乙醛熏蒸的最优组合。结果表明:鲜切菠萝采用2.5mL/kg、30%乙醛、熏蒸5h,其品质明显优于未经乙醛熏蒸的产品。经熏蒸后,鲜切菠萝中糖酸比21.98、硬度3110g、弹性1.54mm、弹力0.19、咀嚼性14.2mJ、胶着性937g,明显改善了鲜切菠萝的品质。

关键词: 乙醛, 熏蒸, 鲜切菠萝

Abstract: Response surface methodology was applied to optimize the conditions for acetaldehyde fumigation of semi-yellow fresh-cut pineapple in order to achieve the best sensory quality. Fresh-cut pineapple fumigated treatment 5 h with 30% acetaldehyde at the dosage of 2.5 mL/kg showed a notably improved sensory quality when compared with non-fumigated one. The sugar-to-acid ratio, hardness, elasticity, stretch, chewiness and adhesiveness of fumigated pineapple were 21.98, 3110 g, 1.54 mm, 0.19, 14.2 mJ and 937 g, respectively.

Key words: acetaldehyde, fumigation, fresh-cut pineapple

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