HUANG Xin-hong, LI Xi-hong, FENG Jian-hua, CHEN Huan-huan, LIU Dan-zhou, DU Lin-xue. Study on the effect of preservation of different preservative films in poles[J]. Science and Technology of Food Industry, 2013, (20): 315-318. DOI: 10.13386/j.issn1002-0306.2013.20.076
Citation: HUANG Xin-hong, LI Xi-hong, FENG Jian-hua, CHEN Huan-huan, LIU Dan-zhou, DU Lin-xue. Study on the effect of preservation of different preservative films in poles[J]. Science and Technology of Food Industry, 2013, (20): 315-318. DOI: 10.13386/j.issn1002-0306.2013.20.076

Study on the effect of preservation of different preservative films in poles

  • Taking the pole as material, ordinary PE film as control, the effects of MAP preservation using PE filmⅠandⅡcontaining mould and fog prevention were studied. Weight-loss rate, -a*/b*, soluble solids content (SSC) , cell membrane permeability, malondialdehyde (MDA) content were tested regularly during storage. The result showed that the effect of filmⅠof polyethylene (PE) on the preservation of pole was best after 36d. O2and CO2concentrations were 15.8% and 3.9% respectively, weight-loss rate was 0.76%, -a*/b* was 0.49, SSC was 3.3%, cell membrane permeability was 14.29%, MDA content was 2.14nmol/goFW, which were all significantly better than the control (p<0.05) .
  • loading

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return