Nghiên cứu điều kiện bảo quản puree bí đỏ (Cucurbita moschata d.) ở nhiệt độ lạnh
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Abstract
This study was conducted to investigate the storage conditions for pumpkin puree at cold temperature to maintain quality, ensure safety and prolong the shelf-life of puree. Saccharose and potassium sorbate were added into puree at different concentrations and the physico-chemical and microbial changes of puree were monitored during storage at 10±2oC. The results showed that puree stored under control conditions (without food additives) has a shelf-life of 3 days. The addition of 10% saccharose and 0.05% potassium sorbate into puree extended the shelf-life of puree up to 9 days. The color values for overall color differences, a* and b* of puree tended to increase with the extension of storage time, whereas L*, oBrix, and aw values tended to drop. Generally, carotenoid content of puree was unchanged significantly (p>0.05) after 12 days of storage. The results also illustrated that the microbial growth was the main cause of puree quality degradation, spoilage, and the shelf-life of puree.
Tóm tắt
Nghiên cứu này khảo sát các điều kiện bảo quản đối với puree bí đỏ ở nhiệt độ lạnh nhằm duy trì chất lượng, đảm bảo an toàn và kéo dài thời gian bảo quản. Đường và kali sorbate được bổ sung ở các nồng độ khác nhau và theo dõi các biến đổi về chất lượng hóa lý và vi sinh vật của puree khi bảo quản ở 10±2oC. Kết quả cho thấy, puree bí đỏ được bảo quản ở điều kiện đối chứng (không bổ sung phụ gia) có hạn sử dụng là 3 ngày. Puree bổ sung 10% đường và 0,05% kali sorbate có thể giúp kéo dài thời gian bảo quản của puree bí đỏ đến ngày thứ 9. Sự sai biệt màu sắc tổng thể, a* và b* của puree bí đỏ có xu hướng tăng khi kéo dài thời gian bảo quản trong khi L*, oBrix và aw có xu hướng giảm. Nhìn chung, hàm lượng carotenoid của puree không thay đổi đáng kể sau quá trình bảo quản. Nghiên cứu cũng cho thấy sự phát triển của vi sinh vật là nguyên nhân chính dẫn đến hư hỏng và ảnh hưởng đến hạn sử dụng của puree bí đỏ.
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