响应面法优化乙醛熏蒸鲜切菠萝工艺条件.PDF

36 2011, Vol. 32, No. 24 食品科学 ※工艺技术 1 1 , 2 , 3 1 1 朱 萍 ，潘永贵 * ，梁大伟 ，张智毅 ，张微微 (1.海南大学食品学院，海南 海口 570228 ；2.海南省热带园艺产品采后生理与保鲜重点实验室，广东 湛江 524091 ； 3.华南农业大学食品学院，广东 广州 510642) 以表皮半黄菠萝为原料鲜切加工后，用乙醛进行熏蒸处理，通过响应面法优化乙醛熏蒸条件，并对鲜切 菠萝进行感官评价和品质评价，以确定乙醛熏蒸的最优组合。结果表明：鲜切菠萝采用 2.5mL/kg 、30% 乙醛、熏 蒸 5h ，其品质明显优于未经乙醛熏蒸的产品。经熏蒸后，鲜切菠萝中糖酸比21.98 、硬度3110g 、弹性 1.54mm、 弹力 0.19 、咀嚼性 14.2mJ、胶着性937g ，明显改善了鲜切菠萝的品质。 乙醛；熏蒸；鲜切菠萝 Conditions Optimization for Acetaldehyde Fumigation of Fresh-cut Pineapple by Response Surface Methodology 1 1,2, 3 1 1 ZHU Ping ，PAN Yong-gui *，LIANG Da-wei ，ZHANG Zhi-yi ，ZHANG Wei-wei (1. College of Food Science, Hainan University, Haikou 570228, China ； 2. Key Laboratory of Hainan Province for Postharvest Physiology and Preservation of Tropical Horticultural Products, Zhanjiang 524091, China；3. College of Food Science, South China Agricultural University, Guangzhou 510642, China) Abstract ：Response surface methodology was applied to optimize the conditions for acetaldehyde fumigation of semi-yellow fresh-cut pineapple in order to achieve the best sensory quality. Fresh-cut pineapple fumigated treatment 5 h with 30% acetaldehyde at the dosage of 2.5 mL/kg showed a notably improved sensory quality when compared with non-fumigated one. The sugar-to-acid ratio, hardness, elasticity, stretch, chewiness and adhesiveness of fumigated pineapple were 21.98, 3110 g, 1.54 mm, 0.19, 14.2 mJ and 937 g, respectively. Key words ：acetaldehyde ；fumigation; fresh-cut pineapple 中图分类号：S667.7 文献标识码：A 文章编号：1002-6630