摘要
切割果蔬由于其食用方便、营养丰富、清洁卫生等特点近年来受到人们的广泛关注。然而,实际生产中的许多问题,如褐变、失色、脱水、微生物污染等限制了切割果蔬加工业的进一步发展。微生物是影响切割果蔬质量与安全的重要因素。本文分析了切割果蔬中微生物的来源、构成、生物膜形成以及切割果蔬生产过程对微生物的影响。同时对微生物的快速检测技术和切割果蔬的生物控制方法进行了综述,以期对切割果蔬加工业提供一定的理论基础。
With the development of fresh-cut fruits and vegetables industry, people are paying more attention to minimally processed fruits and vegetables, due to their convenience, nutrition and sanitation. However, browning, water loss and decay limite its further development. Microorganism is a key factor for the quality and safety of fresh-cut fruits and vegetables. In this review, the source and species of microorganisms in fresh-cut fruits and vegetables, the forming of the microbial membrane and the effects of production process on microbial populations are discussed. Moreover, the rapid detection and biological control of microorganisms are summarized. To some degree, this may provide a base for the deplopment of fresh-cut fruits and tables theoretically.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第10期262-266,共5页
Food Science
基金
北京市科委资助项目(H030730060330)
关键词
切割果蔬
生物膜
快速检测
生物控制
fresh-cut fruits and vegetables
microbial membrane
rapid detection
biological control
