Ảnh hưởng của chế độ bảo quản đến một số chỉ tiêu chất lượng của tỏi nguyên liệu

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Đình Nam Nguyễn, Thị Hạnh Nguyễn, Thị Thảo Nguyễn, Văn Hưng Nguyễn

Ngôn ngữ: Vie

Ký hiệu phân loại: 580.589 Plants

Thông tin xuất bản: Nông nghiệp và Phát triển nông thôn , 2022

Mô tả vật lý: 67 - 72

Bộ sưu tập: Metadata

ID: 410646

Thêm vào giỏ Liên kết toàn văn

Tòi là một trong ba loại sản phẩm (cùng với ớt và hạt tiêu) giữ vai trò chính trong mặt hàng gia vị xuất khẩu của Việt Nam. Tòi không những dùng để ăn sống mà còn chế biến thành một số sản phẩm như rượu tỏi, bột tỏi, tỏi dầm dấm, tỏi đóng hộp... Việc lựa chọn giống tỏi cũng như chế độ bảo quản thích hợp trước khi sử dụng là một yếu tố quan trọng để hạn chế những biến đổi không mong muốn về chất lượng của nguyên liệu khi ăn tưoi hoặc chế biến thành các sản phẩm khác. Mục đích của nghiên cứu nhằm khảo sát một số chỉ tiêu hoá lý và chế độ bảo quản thích hợp của 2 giống tỏi là tỏi Allspice, Trung Quốc và tỏi tráng Kinh Môn, Hài Dưong. Cụ thể, nghiên cứu đã tiến hành bảo quản 2 giống tỏi trên ở nhiệt độ thường (20°C - 25°C, độ ẩm 60% - 70%) và nhiệt độ lạnh (6°C - 8°C, độ ẩm 70% - 75%), theo dõi sự biến đổi của một số chỉ tiêu chất lượng như: độ cứng, màu sắc, hàm lượng poly phenol tổng số và hoạt lực enzyme allinase trong 21 ngày. Kết quả nghiên cứu cho thấy, tỏi trắng Kinh Môn, Hải Dương bảo quản ở nhiệt độ 20°C - 25°C±1, độ ẩm 60% - 70% duy tri được màu sắc tốt nhất (∆E*ab = 0,021), hoạt lực enzyme allinase tăng chậm nhất (82,1 U), hàm lượng polyphenol tổng số duy trì ở mức cao (133,47 mg/100 g) độ cứng giảm chậm từ 28,8 kg/cm2 đến 28,34 kg/cm2 sau 21 ngày bảo quản., Tóm tắt tiếng anh, Garlic (Allium sativum L.) is a common food crop in all parts of the world. As one of Vietnam's most popular exported spices (along with chili and pepper), garlic has been used as ingredient and for seasoning purpose. In traditional medicine, garlic can be used as a superfood with its therapeutic value of anti - flu, anti - common cold, anti - flatulence, antioxidant, anti - inflammatory, cardioprotective, etc. Garlic's not only used as fresh food, but it's also processed into various forms including garlic wine, purees, powder, oleoresin, pickled garlic, and canned garlic,... The choice of breed and optimal storage condition before using is a crucial factor to restrict undesirable changes in quality of ingredients in eating and processing (discoloration, mechanical and chemical compositions and bioactive components), for example greening phenomenon in pickled garlic product. A research aims to examine some aspects relating physical and chemical properties and optimal storage conditions of two garlic varieties: Chinese Allspice garlic (TQ) and Hai Duong white garlic (HD) - one of Vietnam's garlic breed. Specifically, the study conducted preservation with varieties: Room storage (temperature: 20°C - 25°C, humidity: 60% - 70%)
Cold storage (temperature: 6°C - 8°C, humidity: 70% - 75%) and follow the change of some quality indicators such as hardness, discoloration, total polyphenol content and enzyme activity (allinase) for 21 days. According to the research results, the selection and storage of Hai Duong's garlic at low temperatures (20°C - 25°C ± 1) and humidity 60% - 70%: the best color retention (∆E*ab = 0.021), slowest increasing in Allinase activity (82.1 U), high total polyphenol content (133.47 mg/100 g), hardness decreased slowly from 28.8 kg/cm2 to 28.34 kg/cm2 after 21 days of storage.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR