文章摘要
胡叶静,李保国,石茂占,张敏,李松.鲜切蔬菜杀菌工艺及其对预制沙拉品质的影响[J].包装工程,2021,42(21):42-48.
HU Ye-jing,LI Bao-guo,SHI Mao-zhan,ZHANG Min,LI Song.Sterilizing Technology of Fresh-Cut Vegetables and Its Effect on the Quality of Pre-Made Salad[J].Packaging Engineering,2021,42(21):42-48.
鲜切蔬菜杀菌工艺及其对预制沙拉品质的影响
Sterilizing Technology of Fresh-Cut Vegetables and Its Effect on the Quality of Pre-Made Salad
投稿时间:2021-01-09  
DOI:10.19554/j.cnki.1001-3563.2021.21.006
中文关键词: 预制沙拉  鲜切果蔬  品质  次氯酸钠  微酸性电解水
英文关键词: pre-made salad  fresh-cut fruits and vegetables  quality  sodium hypochlorite  slightly acidic electrolytic water
基金项目:上海市科技创新行动计划(19391904000);上海市科技兴农项目(F01469)
作者单位
胡叶静 上海理工大学上海 200093
上海鑫博海农副产品加工有限公司上海 201516 
李保国 上海理工大学上海 200093 
石茂占 上海鑫博海农副产品加工有限公司上海 201516 
张敏 上海鑫博海农副产品加工有限公司上海 201516 
李松 上海理工大学上海 200093 
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中文摘要:
      目的 为保证预制沙拉的贮藏品质和食用安全,延长其保质期。方法 分别采用质量浓度为200 mg/L的次氯酸钠和50 mg/L微酸性电解水,对鲜切果蔬进行一次和二次杀菌,在10万级洁净车间制备预制蔬菜沙拉和鸡肉沙拉,采用国标法检测预制沙拉在4 ℃条件下贮藏过程中品质的变化情况。结果 鲜切果蔬经杀菌处理后,其中的菌落总数由5.21 lg CFU/g降低至2.40 lg CFU/g;制备的预制蔬菜沙拉和鸡肉沙拉的贮藏保鲜期分别达6 d和5 d,贮藏期终点菌落总数分别为4.07,4.86 lg CFU/g。结论 采用微酸性电解水与次氯酸钠结合进行鲜切果蔬杀菌,可有效杀灭致病菌,控制微生物数量,保持预制蔬菜沙拉和鸡肉沙拉贮藏期间的品质。
英文摘要:
      The work aims to ensure the storage quality and edible safety of pre-made salad and prolong its shelf life. Fresh-cut fruits and vegetables were sterilized for the first time and the second time with 200 mg/L sodium hypochlorite and 50 mg/L slightly acidic electrolytic water, respectively. Vegetable salad and chicken salad were pre-made in a 100,000-grade clean workshop, and the quality changes of the pre-madesalad during storage at 4 ℃ were detected by GB detection method. After sterilization, the total number of bacterial colonies in fresh-cut fruits and vegetables decreased from 5.21 lg CFU/g to 2.40 lg CFU/g. The storage period of the pre-made vegetable salad and chicken salad was6 days and 5 days, and the total number of colonies at the end of storage was 4.07 lg CFU/g and 4.86 lg CFU/g, respectively. The sterilizing process of fresh-cut fruits and vegetables by the combination of slightly acidic electrolytic water and sodium hypochlorite can effectively kill pathogenic bacteria, control the number of microorganisms, and maintain the quality of pre-made vegetable salad and chicken salad during storage.
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