摘要
以新鲜青椒为原料,研究不同清洗剂对鲜切青椒品质的影响。感官检验、失重率、丙二醛含量、抗坏血酸含量和微生物菌落总数每2 d测一次。试验结果表明,经过次氯酸钠溶液处理的鲜切青椒组具有较低的失重率、菌落总数和丙二醛含量,感官质量也高与其他两组;柠檬酸处理组的抗坏血酸含量下降率要低于其他两组。
The fresh green pepper as experimental material,the effect of different washing methods on quality was investigated.Sensory testing,weight loss,MDA content,ascorbic acid content and the total number of colonies of microorganisms were measured once every 2 d.The results indicated that compared with fresh-cut green pepper treated with citric acid solution and control group,fresh-cut green pepper treated with sodium hypochlorite solution had a lower weight loss,total number of colonies and MDA content,and sensory quality was higher than the other two groups;however,the least decreasing of the ascorbic acid content was soaked in citric acid solution.
出处
《食品工业》
北大核心
2015年第3期91-93,共3页
The Food Industry
基金
"北菜南运"蔬菜生产基地净菜加工项目
关键词
鲜切青椒
菌落总数
失重率
抗坏血酸含量
丙二醛含量
fresh-cut green pepper
the total number of colonies of microorganisms
weight loss
ascorbic acid content
MDA content
