| 臭氧水处理对鲜切芹菜表面微生物及感官品质的影响 |
| |
| 引用本文： | 富新华. 臭氧水处理对鲜切芹菜表面微生物及感官品质的影响[J]. 北方园艺, 2011, 0(15): 207-208 |
| |
| 作者姓名： | 富新华 |
| |
| 作者单位： | 辽宁农业职业技术学院,辽宁营口,115009 |
| |
| 基金项目： | 辽宁农业职业技术学院资助项目 |
| |
| 摘 要： | 对鲜切芹菜用臭氧水进行不同浓度(0、0.5、1.0、2.0 mg/L)与时间(2、5、10 min)处理,研究臭氧水处理对鲜切芹菜表面微生物及感官品质的影响.结果表明:臭氧水处理可使鲜切芹菜表面霉菌、酵母茵和细菌数量明显下降,大肠菌群数量达到直接食用或烹调食用标准；明显抑制了鲜切芹菜的褐变和腐烂,保证了鲜切芹菜的食用安全,延长了货架期,增加了商品价值.
|
| 关 键 词： | 鲜切芹菜 微生物 感官品质 |
The Influence of Ozone Water Treatment on Microorganisms of the Surface of Fresh-cut Celery and Sensory Quality |
| |
| FU Xin-hua. The Influence of Ozone Water Treatment on Microorganisms of the Surface of Fresh-cut Celery and Sensory Quality[J]. Northern Horticulture, 2011, 0(15): 207-208 |
| |
| Authors: | FU Xin-hua |
| |
| Affiliation: | FU Xin-hua(Liaoning Agricultural Vocation-technical College,Yingkou,Liaoning 115009) |
| |
| Abstract: | The influence of ozone water treatment in different concentration(0,0.5,1.0,2.0 mg/L) and different time(2,5,10 min) on microorganisms of the surface of fresh-cut celery and sensory quality was studied.The results showed that the ozone water treatment could make the number of molds,yeasts and bacteria of the surface of fresh-cut celery significantly decreased,the number of coliform group meet the criteria for directly consumption or cooking,and significantly inhibit the browning and decay of fresh-cut celer... |
| |
| Keywords: | fresh-cut celery microbiological sensory quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
