节点文献

蕨菜冷冻贮藏品质变化的研究

A Study on the Changes in Qualities of Wild Brake during Refrigerated Storage

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 刘开华邢淑婕

【Author】 Liu Kaihua, Xing Shujie

【机构】 信阳农业高等专科学校华中农业大学食品科技学院 河南信阳464000

【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。

【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.

  • 【文献出处】 长江蔬菜 ,Journal of Changjiang Vegetables , 编辑部邮箱 ,2004年07期
  • 【分类号】TS255
  • 【被引频次】5
  • 【下载频次】136
节点文献中: 

本文链接的文献网络图示:

本文的引文网络