摘要
研究了脉冲强光技术对鲜切西兰花上大肠杆菌和黑曲霉菌的杀菌效果及其品质的影响。结果表明:通过对染菌后的西兰花切片进行脉冲强光照射处理,可以有效杀灭其中的大肠杆菌和黑曲霉菌,照射15次即可使西兰花切片上的大肠杆菌和黑曲霉菌降低5 lg(CFU/g);西兰花切片上杀灭大肠杆菌的效果略好于黑曲霉菌;脉冲强光对于西兰花切片的感官品质和理化性质(叶绿素、可溶性固形物,颜色)没有显著影响;经脉冲强光处理,未染菌的西兰花切片在18℃±3℃条件下保藏5 d,菌落总数远小于未经处理的西兰花。
Investigate the impact of pulsed light on inactivation of Escherichaia coli and Apsergillus niger in fresh-cut broccoli as well as quality changes. Results show that pulsed light can effectively reduce microorganism on the surface of fresh-cut broccoli, the amount ofEscherichaia coli and Apsergillus Niger were reduced up to appropriate 5 lg （CFU/g） by 15 times flash; On the other hand, for Apsergillus is less sensitive to pulsed light treatment than Escherichaia coli. There is no significantly affect on broccoli sensory quality and physicochemical properties （chlorophyll, soluble solids, color）. The aerobic plate count of contaminated fresh-cut broccoli was treated by pulsed light are far less than the number of untreated broccoli.
出处
《食品工业》
北大核心
2014年第3期187-190,共4页
The Food Industry
关键词
脉冲强光
鲜切西兰花
杀菌
品质
pulsed light
fresh-cut broccoli
sterilization
sensory quality
