Research Article | OPEN ACCESS
Prolonging Shelf-Life of Chinese Water Chestnut by Sodium Alginate
2Huawei Zeng, 1, 3, 4Jianjun Hou, 1, 3Jingjing Li, 1, 3Xiaosheng Tang, 1, 3Ming Ni and 1, 3, 4Yulin Li
1Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), 11 Cihu Road, Huangshi 435002, China
2College of Life Sciences, Huaibei Normal University, Huaibei 235000, China
3National Demonstration Center for Experimental Biology Education (Hubei Normal University), 11 Cihu Road, Huangshi 435002, China
4Hubei Key Laboratory of Pollutant Analysis and Reuse Technology (Hubei Normal University), 11 Cihu Road, Huangshi 435002, China
Advance Journal of Food Science and Technology 2018 1:23-28
Received: September 7, 2017 | Accepted: September 29, 2017 | Published: January 25, 2018
Abstract
Prolonging shelf-life of fresh-cut Chinese Water Chestnut (CWC) by sodium alginate based on L-Cysteine (L-Cys) was investigated. Browning degree, eating quality and Visible Mold Time (VMT) were evaluated as sensory indexes of shelf-life of fresh-cut CWC. Color difference (ΔE) and Total Soluble Solid (TSS) were evaluated as physicochemical indexes of shelf-life of fresh-cut CWC. The optimal method of prolonging shelf-life of fresh-cut CWC was as follows: 24 pieces of fresh-cut CWC were treated for 45 min by 400 ml 0.4% L-Cys and 0.6% sodium alginate blending solution and stored at 4ºC. Shelf-life of fresh-cut CWC treated by the optimal method was longer 10 d than that of fresh-cut CWC treated by L-Cys only. Sodium alginate crosslinked by CaCl2 shortened shelf-life of fresh-cut CWC. Sodium alginate plasticized by glycerin almost had no effect on shelf-life of fresh-cut CWC.
Keywords:
Browning degree, Chinese water chestnut, eating quality, shelf-life, sodium alginate,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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