Kinetic Study on the Effect of Slightly Acidic Electrolyzed Water Immersion on the Storage Quality of Fresh Gastrodia elata Slices

For the purpose of demonstrating the kinetics of immersion in slightly acidic electrolyzed water (SAEW) on the storage quality of fresh-cut Gastrodia elata slices. Pretreated fresh-cut slices of Gastrodia elata were dipped in SAWE at solid-liquid ratios of 1:1, 1:3, 1:5 g/mL, and stored at 4 ℃ for c...

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Published inShipin gongye ke-ji Vol. 44; no. 22; pp. 303 - 310
Main Authors Qiuqiu DENG, Wenting PANG, Kaijie KANG, Qing GAO, Jinsong HE
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.11.2023
Subjects
fresh section of gastrodia elata
kinetics
slightly acidic electrolyzed water
storage quality
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Summary:For the purpose of demonstrating the kinetics of immersion in slightly acidic electrolyzed water (SAEW) on the storage quality of fresh-cut Gastrodia elata slices. Pretreated fresh-cut slices of Gastrodia elata were dipped in SAWE at solid-liquid ratios of 1:1, 1:3, 1:5 g/mL, and stored at 4 ℃ for comparison with the untreated group. Establish a quality decay dynamics model system based on a 28-day storage observation experiment, recording and analyzing its physical, chemical and nutritional indicators. SAEW impregnation significantly inhibited browning rate, browning degree, and spoilage occurrence. The total number of colonies in the untreated group, the solid-liquid ratio 1:1, 1:3, and 1:5 groups were 8.25, 5.11, 5.13, and 5.10 lg CFU/g, the vitamin C content was 4.42, 5.66, 4.79, and 4.79 mg/100 g, and the gastrodin content was 0.25%, 0.24%, 0.24%, 0.24%. By kinetic fitting, the variation law of the total number of colonies of Gastrodia elata fresh slices by SAEW immersion treatment conformed to the Logis
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2023010148