全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...

蔬菜高静压杀菌效果及其感官品质评价

DOI: 10.11858/gywlxb.2013.03.020, PP. 447-453

Keywords: 高静压,蔬菜,杀菌,品质,感官评价

Full-Text   Cite this paper   Add to My Lib

Abstract:

为提高蔬菜的品质,延长货架期,以土豆、莴笋和白萝卜等3种具有一定代表性的蔬菜为试材,采用高静压加工技术(HighHydrostaticPressure,HHP)对其杀菌效果和品质影响进行了分析和评价。试验结果表明,600MPa压力处理5min后,杀菌效果随保压时间的延长无显著变化;处理后的蔬菜,其硬度和弹性较热处理的显著增加,3种蔬菜(土豆、莴笋和白萝卜)Vc含量较热处理分别高出了49.4%、17.0%和23.3%,ΔE值小于热处理的样品;感官评价显示,高静压处理的蔬菜在色、香、味、形方面都接近新鲜蔬菜。因此,高静压技术可以使蔬菜达到较好的杀菌效果,并最大限度地保持其品质。

References

[1]  Department of Crop Production, Ministry of Agriculture. The area and yield of vegetable industry in China rank first in the world [J]. China Vegetables, 2008, 1(12): 70. (in Chinese)
[2]  农业部种植业管理司. 我国蔬菜产业面积产量均居世界第一 [J]. 中国蔬菜, 2008, 1(12): 70.
[3]  Master A M, Krebbers B, van den Berg R W, et a1. Advantages of high pressure sterilization on quality of food products [J]. Trends Food Sci Tech, 2004, 15(2): 79-85.
[4]  San Martín M F, Barbos Cánovas G V, Swanson B G. Food processing by high hydrostatic pressure [J]. Crit Rev Food Sci, 2002, 42(6): 627-645.
[5]  Arroyo G, Sanz P D, Préstamo G. Effect of high pressure on the reduction of microbial populations in vegetables [J]. J Appl Microbiol, 1997, 82(6): 735-742.
[6]  Arroyo G, Sanz P D, Préstamo G. Response to high pressure, low temperature treatment in vegetables determination of survival rates of microbial populations using flow cytometry and fetection of peroxidase activity using confocal microscopy [J]. J Appl Microbiol, 1999, 86(3): 544-556.
[7]  Li L, Feng L, Yi J, et al. High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage [J]. Int J Food Microbiol, 2010, 142(1-2): 180-184.
[8]  Neetoo H, Nekoozadeh S, Jiang Z, et al. Application of high hydrostatic pressure to decontaminate green onions from Salmonella and Escherichia coli O157∶H7 [J]. Food Microbiol, 2011, 28(7): 1275-1283.
[9]  Préstamo G, Arroyo G. High hydrostatic pressure effects on vegetable structure [J]. J Food Sci, 1998, 65(5): 1-4.
[10]  Nguyen L T, Tay A, Balasubramaniam V M, et al. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods [J]. LWT-Food Sci Technol, 2010, 43(3): 525-534.
[11]  Zeng Q M, Pan J, Xie H M, et al. Influence of ultra high pressure (UHP) on microorganisms in watermelon juice [J]. Chinese Journal of High Pressure Physics, 2004, 18(1): 70-74. (in Chinese)
[12]  曾庆梅, 潘见, 谢慧明, 等. 西瓜汁的超高压杀菌效果研究 [J]. 高压物理学报, 2004, 18(1): 70-74.
[13]  Hu W Z. Science and Technology of Fresh-Cut Fruits and Vegetables [M]. Beijing: Chemical Industry Press, 2009: 230-234. (in Chinese)
[14]  胡文忠. 鲜切果蔬科学与技术 [M]. 北京: 化学工业出版社, 2009: 230-234.
[15]  Bi Y, Ge Y H. Technology and Prescription of Vegetable Products Processing [M]. Beijing: Chemical Industry Press, 2006: 14-16. (in Chinese)
[16]  毕阳, 葛永红. 蔬菜制品加工工艺与配方 [M]. 北京: 化学工业出版社, 2006: 14-16.
[17]  Tao Y G, Tao X G, Tang B, et al. Soft canned bamboo shoot production and hazard analysis [J]. Forest By-Product and Speciality in China, 2004, 70(3): 35-37. (in Chinese)
[18]  陶玉贵, 陶先刚, 汤斌, 等. 竹笋软罐头生产及其危害性分析 [J]. 中国林副特产, 2004, 70(3): 35-37.
[19]  Jiang S, Qin T T. Influence of test conditions on textural parameters of lettuce tissues by TPA [J]. Journal of Anhui Agriculture, 2008, 36(24): 10319-10321. (in Chinese)
[20]  姜松, 覃婷婷. 测试条件对莴苣组织TPA质地参数的影响 [J]. 安徽农业科学, 2008, 36(24): 10319-10321.
[21]  Otegbayo B, Aina J, Abbey L, et al. Texture profile analysis applied to pounded yam [J]. J Texture Stud, 2001, 38(3): 355-372.
[22]  Oruňa-Concha M J, Gonzalez-Castro M J, Lopez-Hernandez J, et al. Monitoring of the vitamin C content of frozen green beans and pardon peppers by HPLC [J]. J Sci Food Agr, 1998, 76(3): 477-480.
[23]  Yong L, Li Y Q, Li M, et al. Rapid determination of vitamin C in healthy foods, fruits and vegetables by high performance liquid chromatography [J]. Modern Preventive Medicine, 2005, 32(3): 247-248. (in Chinese)
[24]  雍莉, 黎源倩, 李敏, 等. 高效液相色谱法快速测定保健食品和果蔬中的Vc [J]. 现代预防医学, 2005, 32(3): 247-248.
[25]  Fan H P. Characterization and comparison of water soluble polysaccharides from wolfberry, kiwi fruits, cranberry and cherries [D]. Beijing: China Agricultural University, 2009: 96-97. (in Chinese)
[26]  范会平. 枸杞、猕猴桃、酸果蔓及樱桃中水溶性多糖的特性表征与比较研究 [D]. 北京: 中国农业大学, 2009: 96-97.
[27]  Zhang H Y, Han T, Wang Y N, et al. Selection of factors for evolution peach (Penuns persica) fruit quality [J]. Transactions of the CSAE, 2006, 22(8): 235-239. (in Chinese)
[28]  张海英, 韩涛, 王有年, 等. 桃果实品质评价因子的选择 [J]. 农业工程学报, 2006, 22(8): 235-239.
[29]  Crisosto C H, Crisosto G M. Relationship between ripe soluble solids concentration (RSSC) and consumer acceptance of high and low acid melting flesh peach and nectarine (Prunus persica (L. ) Batsch) cultivars [J]. Postharvest Bio Tec, 2005, 38(3): 239-246.
[30]  Predieri S, Gatti E. Effects of cold storage and shelf-life on sensory quality and consumer acceptance of 'Abate Fetel' pears [J]. Postharvest Bio Tec, 2009, 51(3): 342-348.
[31]  Wilson D R, Dabrowski L, Stringer S, et al. High pressure in combination with elevated temperature as a method for the sterilization of food [J]. Trends Food Sci Tech, 2008, 19(6): 289-299.
[32]  Tewari G, Jayas D S, Holley R A. High pressure processing of foods: An overview [J]. Sci Aliment, 1999, 19(6): 619-661.
[33]  Bull M K, Zerdin K, Howe E, et al. The effect of pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice [J]. Innovat Food Sci Emerg Tech, 2004, 5(2): 135-149.
[34]  Basak S, Ramaswamy H S. Effect of high pressure processing on the texture of selected fruits and vegetables [J]. J Texture Stud, 1998, 29(5): 587-601.
[35]  Sila D N, Duvetter T, Roeck A D, et al. Texture changes of processed fruits and vegetables: potential use of high-pressure processing [J]. Trends Food Sci Tech, 2008, 19(6): 309-319.
[36]  Kidmose U, Martens H J. Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing [J]. J Sci Food Agr, 1999, 79(12): 1747-1753.
[37]  Kato N, Teramoto A, Fuchigami M. Pectic substance degradation and texture of carrots as affected by pressurization [J]. J Food Sci, 1997, 62(2): 359-362.
[38]  Li B S, Zhang W, Mei C H. Comparison of effects of ultra-high pressure and heat sterilization on qualities of freshly-squeezed pineapple juice [J]. Transactions of the CSAE, 2010, 26(1): 359-364. (in Chinese)
[39]  李汴生, 张微, 梅灿辉. 超高压和热灭菌对鲜榨菠萝汁品质影响的比较 [J]. 农业工程学报, 2010, 26(1): 359-364.

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133