期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 121, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2019.108981
关键词
beta-carotene; Ascorbic acid; Modified atmosphere packaging; Infrared drying method
资金
- Jiangsu Agricultural Science and Technology Innovation Fund, China [CX(18)3070]
- China National Natural Science Foundation, China [31871840]
Dried mango slices packed in atmospheric air (AP) and in modified atmospheres (MAP1, MAP2 and MAP3) (namely, 100% CO2, 100% N-2 and 30% CO2 + 70% N-2), were stored at 25, 37 and 50 degrees C for 6 months. Physicochemical properties and microbial were evaluated throughout storage monthly so as to explore the effect of storage conditions on far-infrared dried mango slices. The results show that dried mango slices stored at 37 and 50 degrees C suffered severe discoloration and great losses of ascorbic acid, while those stored at 25 degrees C better preserved surface color and nutrients. Besides, the content of beta-carotene in all samples declined gradually during storage, and MAPs preserved higher beta-carotene content than AP. Similarly, MAPs also gained higher retention of ascorbic acid at 25 degrees C, without significant differences found among samples stored at 37 and 50 degrees C throughout the storage, respectively. As a result, MAPs combined with low storage temperature are considered as a better condition to preserve the quality of dried mango slices during storage. In addition, it's note-worthy that microbial growth didn't take place at all storage temperatures during storage, indicating dried mango slices were safe for human consumption.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据