腌制加工对麻竹笋质构和微观结构及色泽的影响.pdfVIP

※基础研究 食品科学 2014, Vol.35, No.01 85 腌制加工对麻竹笋质构和微观结构及色泽的影响 1,2 1 1 1 1,2,* 郑 炯 ，宋家芯 ，陈光静 ，林 茂 ，阚建全 （1.西南大学食品科学学院，重庆 4007 15 ；2.农业部农产品贮藏保鲜质量安全风险评估实验室（重庆），重庆 4007 15 ） 摘  要：为了评价腌制加工对麻竹笋食用品质的影响，以大叶麻竹笋为实验原料，研究麻竹笋的质构、微观结构和 色泽等在腌制加工前后的变化，并比较不同腌制食盐质量浓度之间的差异。结果表明：腌制加工以后麻竹笋的硬 度、凝聚性、咀嚼性等质构特性显著下降，不同腌制食盐质量浓度对硬度有显著影响，而对凝聚性和咀嚼性的影响 不显著。通过扫描电镜观察发现，麻竹笋在腌制加工以后，细胞壁呈现出明显的皱缩，细胞间隙增大，部分薄壁组 L b E 织细胞出现破损。与鲜样相比，腌制加工后麻竹笋的亮度 *降低，黄色度 *升高，总色差 Δ ＞2，说明腌制加工前 后麻竹笋的色泽变化差异较大，可以从视觉上比较容易分辨。 关键词：麻竹笋；腌制加工；质构；微观结构；色泽 Effects of Pickling on the Texture, Microstructure and Color of Bamboo Shoots (Dendrocalamus latiflorus) 1,2 1 1 1 1,2,* ZHENG Jiong , SONG Jia-xin , CHEN Guang-j ing , LIN Mao , KAN Jian-quan (1. College of Food Science, Southwest University, Chongqing 4007 15, China; 2. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 4007 15, China) Abstract: The texture, microstructure and color of bamboo shoots (Dendrocalamus latiflorus) after pickling with different salt concentrations were investigated and compared with those of the unprocessed one in order to evaluate the effect of pickling on the edible quality of bamboo shoots. The results showed that textural characteristics such as hardness, cohesiveness and chewiness decreased obviously after pickling process. Meanwhile, different salt concentrations significantly influenced hardness whereas their