不同保鲜剂对竹荪蛋的保鲜效果

Effect of Different Preservatives on Quality of Embryo of Dictyophora

摘要:

本文研究了不同保鲜剂处理对新鲜竹荪蛋贮藏期间保鲜效果的影响。分别以不同浓度的壳聚糖、卡拉胶和抗坏血酸为涂膜剂对竹荪蛋进行涂膜处理，以蒸馏水为对照，用PE保鲜袋包装后置于4 ℃条件下贮藏，研究竹荪蛋贮藏期间失重率、色差值、可溶性蛋白含量、游离氨基酸含量和PPO活性等指标的变化。研究表明：各个保鲜剂的最佳处理浓度分别为壳聚糖1.2%、卡拉胶0.1%、抗坏血酸的浓度0.1%，3种保鲜剂均能减缓失重率的上升，抑制PPO活性，使PPO活性峰值延缓出现4 d，壳聚糖和卡拉胶处理对抑制蛋白质分解为游离氨基酸有一定效果，抗坏血酸处理能较好的保持竹荪蛋的色泽，维持可溶性蛋白含量。综合评价3种保鲜剂对竹荪蛋的保鲜效果，0.1%浓度抗坏血酸保鲜效果最佳，贮藏结束后失重率为0.64%，白度值为50.73，可溶性蛋白含量为3.05 mg/g，游离氨基酸含量为327.73 mg/100 g。PPO活性为1.86 ΔOD420/(min·g)，均优于对照组。

Abstract:

In this wok, the effects of different preservative treatments on the preservation of fresh embryo of Dictyophora during storage were studied. The embryo of Dictyophora were coated with different concentrations of chitosan, carrageenan and ascorbic acid as coating agents. The distilled water was used as a control. After packaging with PE fresh-keeping bags, they were stored at 4 ℃ to study the storage of embryo of Dictyophora. The weight loss rate, color difference, soluble protein content, free amino acid content, and polyphenol oxidase activity were analyzed. The results showed that the optimal treatment concentration of each preservative was as follows: 1.2% chitosan, 0.1% carrageenan and 0.1% ascorbic acid. All three preservatives could reduce the weight loss rate, PPO activity and PPO activity peak. Delayed appearance of 4 d, chitosan and carrageenan treatment had a certain effect on inhibiting protein decomposition into free amino acids. Ascorbic acid treatment could better maintain the color of embryo of Dictyophora and maintain soluble protein content. The preservation effects of three kinds of preservatives on embryo of Dictyophora were evaluated. The 0.1% concentration ascorbic acid had the best preservation effect. After the storage, the weight loss rate was 0.64%, the whiteness value was 50.73, the soluble protein content was 3.05 mg/g, and the free amino acid content was 327.73 mg/100 g. The PPO activity was 1.86 ΔOD420/min·g, which was superior to the control group.