|Table of Contents|

Optimization of Composite Coating Preservative for Fresh-cut Asparagus Lettuce Based on Response Surface Methodology(PDF)

南京师范大学学报（工程技术版）[ISSN:1006-6977/CN:61-1281/TN]

Issue:
2022年04期
Page:
55-63
Research Field:
食品科学与工程
Publishing date:

Info

Title:
Optimization of Composite Coating Preservative for Fresh-cut Asparagus Lettuce Based on Response Surface Methodology
Author(s):
Yu Renying; Zhang Qiang; Tong Xiuzi; Xu Weicheng; Chen Yuru; Kong Xiaoxue; Luo Haibo
(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)
Keywords:
asparagus lettuce; composite coating; browning; quality; shelf-life
PACS:
TS255.3
DOI:
10.3969/j.issn.1672-1292.2022.04.007
Abstract:
Fresh-cut asparagus lettuce is taken as the research object. According to the inhibitory effects of 12 kinds of chemical substances on PPO and POD activities,3 kinds of chemical substances(tea polyphenols,ascorbic acid and L-cysteine)with significant inhibitory effects on PPO and POD activities and 4 kinds of coating agents(carboxymethylcellulose sodium,xanthan gum,sodium alginate and glucomannan)are selected. Meanwhile,the effects of different concentrations on the appearance and chromatic aberration of fresh-cut asparagus lettuce are investigated after 4 days of storage at 4 ℃. The results of response surface analysis show that the optimal condition is 0.38% ascorbic acid+0.85% L-cysteine+0.67% carboxymethylcellulose sodium. Under this condition,the red-green chromatic aberration after storage for 6 days is 0.170,which is close to 0.166 predicted by regression equation. Moreover,the shelf life can be extended to more than 12 days at 4 ℃,indicating that the optimized composite coating preservative has great practical fresh-keeping effect.

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Last Update: 2022-12-15