保脆剂对番木瓜酱菜理化品质及质构特性的影响

李昌宝; 辛明; 林波; 孙健; 李丽; 何雪梅; 李杰民; 零东宁; 刘国明; 郑凤锦; 盛金凤; 唐雅园

doi:10.13386/j.issn1002-0306.2017.10.052

保脆剂对番木瓜酱菜理化品质及质构特性的影响

广西壮族自治区农业科学院农产品加工研究所

基金项目:

南宁市科学研究与技术开发计划(20152082)；国家自然科学基金(31660589,31560467)；广西“八桂学者”专项经费；广西科学研究与技术开发计划课题(科技基地和人才专项)(桂科AD16380015)；广西自然科学基金(2014GXNSFDA118013)；广西农业重点科技计划项目(201527)； 2015年留学人员科技活动项目择优资助项目(人社厅函[2015]192号)；广西农业科学院基本科研业务费(2015YT86)；广西农业科学院科技发展基金(桂农科2016JZ11)；

详细信息

作者简介:
李昌宝 (1981-) , 男, 硕士, 副研究员, 研究方向:果蔬保鲜与加工, E-mail:lichangbao008@163.com。;

孙健 (1978-) , 男, 博士, 研究员, 研究方向:农产品贮藏与加工, E-mail:jiansun@yahoo.cn。;

中图分类号: TS255.53
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出版历程
- 收稿日期: 2016-11-03

Effects of crisp-keeping agents on physicochemical quality and texture of papaya pickles

Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences

摘要

摘要: 以番木瓜为原料,研究了不同保脆剂及浓度对番木瓜腌制前后亚硝酸盐、氨基酸态氮含量和质构特性的影响。结果表明,采用氯化钙处理番木瓜酱菜其亚硝酸盐含量显著低于对照组、乳酸钙、碳酸钙和复合保脆剂（海藻酸钠∶氯化钙=1∶1）处理组（p<0.05）,氨基酸态氮含量显著高于对照组（p<0.05）,脆性显著高于对照组、碳酸钙（p<0.05）,咀嚼性显著高于对照组、乳酸钙、碳酸钙和复合保脆剂处理组（p<0.05）;采用0.15%氯化钙保脆剂处理番木瓜酱菜其亚硝酸盐含量显著低于对照组和0.05%、0.1%氯化钙处理组（p<0.05）,氨基酸态氮含量显著高于对照组（p<0.05）,脆性、弹性、咀嚼性显著高于对照组及0.05%、0.1%氯化钙处理组（p<0.05）;通过化学成分含量与质构指标的相关性分析,脆性与亚硝酸盐含量呈负相关性（R=-0.955*）,与氨基酸态氮含量成正相关性（R=0.892*）,亚硝酸盐与氨基酸态氮含量与弹性、内聚性、咀嚼性等质构指标的相关性不高。在番木瓜酱菜中添加0.15%氯化钙,可以改善产品的品质及质地。
- 番木瓜 /
- 保脆剂 /
- 质构 /
- 理化品质
Abstract: The effects of different crisp-keeping agents and concentrations on nitrite contents, amino nitrogen contents and texture parameters were studied.The results showed as follows: Nitrite contents in CaCl₂ treated papaya pickles was significantly lower than those in CK, calcium lactate, CaCO₃ and crisp-keeping agent combination [ ( C₆H₇NaO₆) x∶ CaCl₂= 1 ∶ 1]treated groups ( p < 0.05) . Amino nitrogen contents in CaCl₂ treated group were significantly higher than those in CK ( p < 0.05) ;Brittleness in CaCl₂ treated group was significantly higher than those in CK and CaCO₃groups ( p < 0.05) . Chewiness in CaCl₂ treated group was significantly higher than those in CK, calcium lactate, CaCO₃ and crisp-keeping agent combination groups ( p < 0.05) . Nitrite contents in 0.15% CaCl₂ treated group were significantly lower than those in CK, 0.05% and 0.1% CaCl₂ treated groups ( p < 0.05) .Amino nitrogen contents in 0.15% CaCl₂ treated group were significantly higher than those in CK ( p <0.05) . Brittleness, springiness and chewiness of 0.15% CaCl₂ treated group were significantly higher than those in CK, 0.05%and 0.1% CaCl₂ treated groups ( p < 0.05) . Through the correlation analysis between physicochemical indicators and texture measurements, it was indicated that brittleness exhibited negative correlation with nitrite ( R =-0.955 *) and positive correlation with amino nitrogen content ( R = 0.892 *) . Nitrite and amino nitrogen contents exhibited low correlation with springiness, cohesiveness and chewiness.In conclusion, 0.15% CaCl₂ added in papaya pickles could improve product quality and texture.
- papaya /
- crisp-keeping agent /
- texture /
- physicochemical quality

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