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ClO_2对鲜切莲藕微生物和感官品质的影响研究 总被引:5,自引:0,他引:5
管风波 《农产品加工.学刊》2008,(6):81-84
以鲜切莲藕为实验对象,研究了不同浓度的ClO2在不同的处理时间下,对鲜切莲藕中微生物及感官品质的影响。实验结果表明,在一定范围内,ClO2的浓度越高,越能有效控制鲜切果蔬中的微生物数量和增长速度,以减少其腐烂率。采用高浓度ClO2和适宜处理时间处理,可较好地保持鲜切莲藕的感官品质。 相似文献
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《农产品加工.学刊》2017,(13)
鲜切果蔬因其具有新鲜、营养、方便、卫生、快捷等优点日益受到人们的青睐,但鲜切果蔬处理时由于遭受机械损伤,易发生褐变、质地软烂和微生物侵染等品质劣变现象,导致货架期缩短。物理保鲜技术是目前应用最广泛的一种保鲜技术,具有生产成本低、受外界因素影响小、不改变原料营养成分和天然风味等特点。在简述鲜切果蔬品质劣变的因素基础上,综述了物理保鲜技术在鲜切果蔬保鲜加工中的应用进展。 相似文献
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减压冷藏技术对鲜切果蔬保鲜效果的研究 总被引:3,自引:0,他引:3
以花王菜等6种蔬菜和苹果为试材,研究减压冷藏技术对鲜切果蔬的保鲜效果。结果表明,减压冷藏处理技术是可应用于鲜切果蔬保鲜的新技术。将果蔬原材料经减压冷藏处理(压力范围为600~3 200 Pa),再清洗切割加工成鲜切产品,可比普通冷藏有效减缓山药、土豆和苹果等鲜切产品的褐变;明显减少鲜切花王菜、鸡毛菜和空心菜的萎蔫、黄叶与腐烂,保持鲜切绿叶菜的新鲜品质;切割前的减压冷藏结合真空预冷,可大大减轻鲜切西兰花的黄化、萎蔫、花粒变大、脱落及切面的褐变与腐烂,显著延长鲜切果蔬的冷藏货架期及冷链断链保鲜期。 相似文献
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新型鲜切果蔬杀菌技术研究进展 总被引:2,自引:0,他引:2
鲜切果蔬是一种新型的安全、绿色、环保的果蔬产品,符合现代社会对健康食品的要求,有很大的发展前景。杀菌是保证鲜切果蔬品质安全的重要环节,目前应用最多还是含氯杀菌剂,但因其含有诸多弊端,因此新型的替代杀菌技术得到了广泛的研究。从新型化学杀菌技术、物理杀菌技术和生物杀菌技术3方面,系统总结了近些年出现的取代含氯杀菌剂的新型鲜切果蔬杀菌技术,阐述了新型杀菌技术的杀菌效果及其优缺点,并对其未来的应用前景进行了展望。 相似文献
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介绍了鲜切果蔬的概念、历史、优点、加工工艺及操作技术要点,概述了不同鲜切条件对果蔬生理生化及品质的影响,加工与保鲜过程中微生物污染,褐变机理及营养成分变化等,提出了防止褐变发生及延长保鲜期的具体方法,并探讨了果蔬鲜切和保鲜现状及发展趋势。 相似文献
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介绍了鲜切叶菜外观品质及营养成分下降的原因,并对其生理生化反应机理,包括伤乙烯的生成、呼吸作用增强、酶及微生物的变化原因进行了深入地分析。综述了目前国内外鲜切叶菜低温贮藏、化学保鲜、气调包装以及涂膜等保鲜技术的研究进展与存在的问题,对生物保鲜、减压贮藏等新型保鲜技术在鲜切叶菜上的应用进行了探讨,并展望了鲜切叶菜保鲜技术未来的发展方向。 相似文献
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研究了不同菠萝品种鲜切后冷藏的保鲜效果及不同杀菌剂和护色剂处理对鲜切菠萝保鲜效果的影响。结果表明,菠萝鲜切后在贮藏后期仍可保持较高的感官品质,并使果实保持一定的VC,TA,TSS含量。采用诺福水处理可明显抑制微生物的生长、保持鲜切菠萝的食用品质、延长货架期。采用质量分数为1%的抗坏血酸处理可显著地减缓果肉的褐变、色度L值和硬度的变化。 相似文献
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Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce 总被引:1,自引:0,他引:1
Ana Allende María V. Selma Francisco Lpez-Glvez Raquel Villaescusa María I. Gil 《Postharvest Biology and Technology》2008,49(1):155-163
Increasing concerns about the possible formation of carcinogenic compounds and the emergence of new, more tolerant pathogens, have raised questions on the use of chlorine in fresh-cut produce. There is a growing need to investigate the efficacy of new commercial sanitizing and other alternative technologies. In the present study, the effectiveness of chlorine and other commercial sanitizer agents (Sanova, Sanoxol 20, Tsunami 100, Purac FCC 80, Citrox 14W and Catallix) was evaluated on epiphytic microorganisms and their influence on the sensory quality of fresh-cut escarole and lettuce. Different sanitizer concentrations (manufacturer's recommended dose and half of this dose) and application systems (submersion and spray) were also compared. The antimicrobial efficacy of the treatments was evaluated, initially after washing, and after 8 days of storage simulating a commercial shelf-life (3 days at 4 °C + 5 days at 8 °C). All the tested washing solutions were more effective in reducing the microbial load than water washes, particularly in fresh-cut escarole. However, the microbial load of fresh-cut escarole and lettuce after 8 days of storage was very similar for most of the treatments despite the different application systems and concentrations of the sanitizers. Clearly epiphytic microorganisms of fresh-cut escarole and lettuce were able to grow rapidly during storage under low temperature, reaching similar or higher values than the unwashed fresh-cut produce at the day of production. The overall visual quality of fresh-cut salad leaves was scored as good or very good (≥6) after 8 days of storage, except for the product washed with Purac. Thus, despite the high number of mesophilic bacteria present in the product, between 6 and 8 log cfu g−1, it was not associated with a detrimental quality. Therefore, the determination of the initial epiphytic reductions of fresh-cut products after washing with different sanitizing agents provides little information about the microbial or sensory quality of the product at the time of consumption. 相似文献
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轻度加工果蔬的贮藏模型及品质安全 总被引:1,自引:0,他引:1
从微生物安全角度讨论了轻度加工果蔬的腐败模型和贮藏模型,介绍了容易引起轻度加工果蔬污染的7种主要微生物,为加强对轻度加工果蔬安全性的监管与控制,以及提高消费者的食品安全意识提供理论依据。 相似文献