壳聚糖和鱼明胶涂层对防止鲜切苹果变质和保持其品质的影响。
Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples.
机构信息
Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, No.1, Songhe Rd., Xiaogang Dist., Kaohsiung City 81271, Taiwan.
Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
出版信息
Molecules. 2019 May 25;24(10):2008. doi: 10.3390/molecules24102008.
The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples ( Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease ( < 0.05) in the * value of cube color of cut apples. Fish gelatin-chitosan coatings mitigated the * value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin-chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin-chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.
研究了鱼明胶和壳聚糖涂层对冷藏（5°C）和室温（22°C）下贮藏的鲜切苹果（Mill.）理化特性的影响。壳聚糖对微生物的生长有很好的控制作用，在室温（22°C）贮藏 4 天和在冰箱（5°C）贮藏 12 天内都能保持硬度。结果表明，壳聚糖涂层显著降低了（<0.05）鲜切苹果的 L值。鱼明胶-壳聚糖涂层可以缓解冷藏过程中鲜切苹果样品 L值和色调角的降低。实验结果表明，鱼明胶-壳聚糖和壳聚糖涂层可以抑制维生素 C 的形成，这是由于冷藏过程中的呼吸、微生物生长和失重。与仅使用壳聚糖涂层相比，鱼明胶-壳聚糖涂层可能是一种更好的组合，用于保持鲜切苹果的外观和延长货架期。
Zotero 插件