腌制加工对麻竹笋质构和微观结构及色泽的影响

doi:10.7506/spkx1002-6630-201401016

食品科学 ›› 2014, Vol. 35 ›› Issue (1): 85-88.doi: 10.7506/spkx1002-6630-201401016

腌制加工对麻竹笋质构和微观结构及色泽的影响

郑炯1,2，宋家芯1，陈光静1，林茂1，阚建全1,2,*

1.西南大学食品科学学院，重庆 400715；2.农业部农产品贮藏保鲜质量安全风险评估实验室（重庆），重庆 400715

收稿日期:2013-01-08 修回日期:2013-12-24 出版日期:2014-01-15 发布日期:2014-01-22
通讯作者: 阚建全 E-mail:zhengjiong248@163.com
基金资助:
中央高校基本科研业务费专项（XDJK2013C131）

Effects of Pickling on the Texture, Microstructure and Color of Bamboo Shoots (Dendrocalamus latiflorus)

ZHENG Jiong1,2, SONG Jia-xin1, CHEN Guang-jing1, LIN Mao1, KAN Jian-quan1,2,*

1. College of Food Science, Southwest University, Chongqing 400715, China;
2. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing),
Ministry of Agriculture, Chongqing 400715, China

Received:2013-01-08 Revised:2013-12-24 Online:2014-01-15 Published:2014-01-22
Contact: KAN Jian-quan E-mail:zhengjiong248@163.com

摘要/Abstract

摘要：

为了评价腌制加工对麻竹笋食用品质的影响，以大叶麻竹笋为实验原料，研究麻竹笋的质构、微观结构和色泽等在腌制加工前后的变化，并比较不同腌制食盐质量浓度之间的差异。结果表明：腌制加工以后麻竹笋的硬度、凝聚性、咀嚼性等质构特性显著下降，不同腌制食盐质量浓度对硬度有显著影响，而对凝聚性和咀嚼性的影响不显著。通过扫描电镜观察发现，麻竹笋在腌制加工以后，细胞壁呈现出明显的皱缩，细胞间隙增大，部分薄壁组织细胞出现破损。与鲜样相比，腌制加工后麻竹笋的亮度L*降低，黄色度b*升高，总色差ΔE＞2，说明腌制加工前后麻竹笋的色泽变化差异较大，可以从视觉上比较容易分辨。

关键词: 麻竹笋, 腌制加工, 质构, 微观结构, 色泽

Abstract:

The texture, microstructure and color of bamboo shoots (Dendrocalamus latiflorus) after pickling with different
salt concentrations were investigated and compared with those of the unprocessed one in order to evaluate the effect
of pickling on the edible quality of bamboo shoots. The results showed that textural characteristics such as hardness,
cohesiveness and chewiness decreased obviously after pickling process. Meanwhile, different salt concentrations
significantly influenced hardness whereas their effect on cohesiveness and chewiness were not obvious. The scanning
electron microscope images of bamboo shoots revealed that the parenchyma cells obviously shrank and cell gap increased,
and parts of parenchyma cells were damaged after pickling process. In addition, compared to those of fresh bamboo
shoots, the lightness degree of pickled bamboo shoots decreased whereas yellowness degree increased, and the total color
differences significantly changed. The research results may provide a reference for industrial production and eating quality
control of pickled bamboo shoots.

Key words: bamboo shoots (Dendrocalamus latiflorus), pickling process, texture, microstructure, color

中图分类号:

TS255.36

郑炯1,2，宋家芯1，陈光静1，林茂1，阚建全1,2,*. 腌制加工对麻竹笋质构和微观结构及色泽的影响[J]. 食品科学, 2014, 35(1): 85-88.

ZHENG Jiong1,2, SONG Jia-xin1, CHEN Guang-jing1, LIN Mao1, KAN Jian-quan1,2,*. Effects of Pickling on the Texture, Microstructure and Color of Bamboo Shoots (Dendrocalamus latiflorus)[J]. FOOD SCIENCE, 2014, 35(1): 85-88.

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腌制加工对麻竹笋质构和微观结构及色泽的影响

Effects of Pickling on the Texture, Microstructure and Color of Bamboo Shoots (Dendrocalamus latiflorus)

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