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高压二氧化碳处理对鲜切青菜微生物与品质的影响 被引量:2

Effect of High Pressure Carbon Dioxide Processing on Microbes and Quality of Fresh-Cut Pakchoi
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摘要 以青菜为原料,优化清洗工艺,研究高压二氧化碳(HPCD)处理鲜切青菜在贮藏期(4℃避光贮藏9 d)中微生物数量、失重率、可溶性固形物、pH值、质构、色差、过氧化物酶(POD)活性及感官评价的变化规律。ClO_2结合超声清洗15 min后,鲜切青菜的菌落总数下降1.2个对数。鲜切青菜经不同压力HPCD【3,3.5,4 MPa/(5 min)】处理后,菌落总数分别下降0.2,0.6和1.8个对数。HPCD处理后POD酶活下降19%~26%,叶绿素升高9.8%~34.6%,色泽更为鲜绿。然而,HPCD处理会破坏青菜质构,造成汁液流失,感官接受度降低。贮藏期间鲜切青菜微生物数量显著增加,贮藏结束时所有处理组微生物数量都超过未处理组。pH值显著下降,POD酶活性先下降后上升,颜色和叶绿素含量保持稳定,说明HPCD处理能够很好地保持青菜的颜色。本研究为HPCD技术应用于鲜切青菜加工提供了理论依据。 The most suitable cleaning process for pakchoi was selected. Changes of HPCD-treated pakchoi on total aerobic bacteria(TAB), yeasts and molds(YM), weight loss, pH, Total Soluble Solid(TSS), color, enzymatic activity(Peroxidase, POD), sensory quality during storage(4 ℃) for 9 days were investigated. Treatment of ClO2 combined with ultrasound for 15 min could reduce TAB of pakchoi by 1.2 lg CFU/g. The TAB were reduce by 0.2, 0.6 and 1.8 lg CFU/g after HPCD treatment [3, 3.5, 4 MPa/(5 min)]. The activity of POD decreased by 19%-28%, The chlorophylls increased by 9.8%-34.6% after treatment. Compared with untreated samples, HPCD-treated ones had a more intense green color, but texture of HPCD-treated ones was destroyed with more loss of juice and lower sensory quality. During the storage, the number of microorganisms increased significantly, the microorganisms of treated samples exceeded untreated samples at end of storage. pH decreased significantly, but color and content of chlorophyll remained stable. The activity of POD decreased first and then increased in the end. The color of fresh-cut pakchoi maintained well after HPCD treatment. This study provide a theoretical basis for further research for application of HPCD in fresh-cut fruit and vegetables.
作者 侯志强 黄玮婧 廖小军 王永涛 Hou Zhiqiang;Huang Weijing;Liao Xiaojun;Wang Yongtao(College of Food Science and Nutritional Engineering,China Agricultural Universit;National Engineering Research Center of Fruit and Vegetable Processin;Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Beijing Key Laboratory for Food Non-thermal Processing,Beijing 100083)
出处 《中国食品学报》 EI CAS CSCD 北大核心 2018年第7期189-200,共12页 Journal of Chinese Institute Of Food Science and Technology
基金 国家国际科技合作专项(2013DFA31450)
关键词 青菜 鲜切 高压二氧化碳 微生物 品质 pakchoi fresh-cut high pressure carbon dioxide microbes quality
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