Effect of chitosan composite film on preservation of straw mushroom | 壳聚糖复合膜对草菇保鲜效果的研究
2010
Zhu Meiyun, Henan University of Technology, Zhengzhou(China), College of Food Science and Technology | Lin Shunshun, Henan University of Technology, Zhengzhou(China), College of Food Science and Technology | Li Xiaoyue, Henan University of Technology, Zhengzhou(China), College of Food Science and Technology
Китайский. 以壳聚糖、海藻酸钠和大豆分离蛋白为涂膜材料，按照L9（3. ）正交试验制作了不同含量配比的复合膜涂膜苹菇，在15℃条件下对草菇进行保鲜研究．结果表明，壳聚糖复合膜的膜特性良好，可有效保持草菇的感官质量，降低失重率，减少可溶性固形物（SSC）、可滴定酸（TA）及Vc含量的损失．壳聚糖的保鲜效果达到显著水平（P〈0．05），壳聚糖复合膜的最佳配比为1．0％的壳聚糖、5．0％的大豆分离蛋白、0．6％的海藻酸钠．[著者文摘]
Показать больше [+] Меньше [-]Английский. A research was conducted to study the effect of chitosan composite film coating on preservation of straw mushroom. Different concentration of chitosan, sodium alginate and soy protein isolate based on the orthogonal experiment of L9 （ 3. ） were used to make different ratio of sodium alginate composite film for straw mushroom under the preservation temperature of 15%. The results indicated that chitosan composite membrane characteristic could effectively maintain the straw mushroom sensory quality, reduce weight loss, and inhibite the increasing of SSC, TA and Vc. The effect of chitosan fresh - keeping reached the significant level（P 〈 0. 05 ）. Optimization of the best composite film of chitosan composite film was chitosan 1.0% , soy protein isolate 5.0% and sodium alginate 0.6%.[著者文摘]
Показать больше [+] Меньше [-]