【摘要】 研究了不同冻藏条件下蕨菜的营养成分(维生素C、氨基酸态氮)、持水能力、质地特性以及感官的变化特征,结果表明随着冻藏时间的延长和温度的上升,维生素C的损失率上升,持水能力、质地特性以及感官指标下降,氨基酸态氮含量随着冻藏时间的延长呈现先上升后下降的趋势。更多还原

【Abstract】 The changes in nutrients, i.e. Vitamin C and amino acid-nitrogen, ability of keeping water texture and appearance of Pteridium aguilinum (L.) Kuhn.var.latiusculum (Desv.) Underw. were studied during the storage under different conditions. The results showed that with the extension of storage time and the rise of storage temperature, the loss rate of Vitamin C increased, texture, ability of keeping water and the organic index of Pteridium aguilinum (L.) Kuhn.var.latiusculum (Desv.) Underw. decreased. The content of amino acid-nitrogen showed a rise followed by a drop during refrigerated storage. Low temperature storage appeared to be favorable for the control of the quality of Pteridium aguilinum (L.) Kuhn.var.latiusculum (Desv.) Underw.更多还原