| 蕨菜冷冻贮藏品质变化的研究 |
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| 引用本文： | 刘开华,邢淑婕. 蕨菜冷冻贮藏品质变化的研究[J]. 长江蔬菜, 2004, 0(7): 45-46 |
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| 作者姓名： | 刘开华 邢淑婕 |
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| 作者单位： | 信阳农业高等专科学校,河南,信阳,464000;华中农业大学食品科技学院 |
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| 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.
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| 关 键 词： | 蕨菜 冻藏 品质 |
| 修稿时间： | 2004-04-12 |
A Study on the Changes in Qualities of Wild Brake during Refrigerated Storage |
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| Liu Kaihua,Xing Shujie. A Study on the Changes in Qualities of Wild Brake during Refrigerated Storage[J]. Journal of Changjiang Vegetables, 2004, 0(7): 45-46 |
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| Authors: | Liu Kaihua Xing Shujie |
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| 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. |
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| Keywords: | Pteridium aguilinum (L.) Kuhn.var.latiusculum (Desv.) Underw. Refrigerated storage Quality |
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