Effects of dense phase carbon dioxide treatments on qualities of fresh- cut bitter gourd
-
摘要: 研究比较高密度二氧化碳处理、次氯酸钠处理和漂烫处理对鲜切苦瓜品质的影响。随着高密度二氧化碳处理压力提高,鲜切苦瓜中菌落总数显著降低,在6 MPa处理后,其菌落总数降低5.8 Log(CFU/g),显著高于次氯酸钠处理;同时,高密度二氧化碳处理(6 MPa)对鲜切苦瓜的细胞结构影响最小,并降低其苦味。但是,高密度二氧化碳处理后,鲜切苦瓜中抗坏血酸损失率为85%,叶绿素含量损失率为70%。因此,高密度二氧化碳处理(6 MPa)可有效减少鲜切苦瓜中微生物数量,降低其苦味。Abstract: The effect of the dense phase carbon dioxide( DPCD),blanching and sodium hypochlorite treatments on qualities of the fresh- cut bitter gourd was compared.The DPCD treatment of 6 MPa lowered 5.8 Log( CFU / g) of the total bacterial counts,which was significant higher than that of the sodium hypochlorite and blanching treatments.The DPCD treatment gave the minimal influence on the cell structure of the bitter gourd,and lowered the bitterness.However,the V_C and chorophll content of the fresh- cut bitter gourd were reduced 85% and 70%,respectively.In summary,the DPCD treatment of 6 MPa reduced the total bacterial counts and bitterness of the fresh- cut bitter gourd.
-
Keywords:
- dense phase carbon dioxide /
- pressure /
- fresh-cut bitter gourd /
- microstructure /
- bitterness
-
[1] 袁祖华,粟建文,胡新军,等.苦瓜的营养化学成分及保健功能研究进展[J].湖南农业科学,2006,(5):48-50. [2] 赖建平,李铭春,曹伟强.苦瓜去苦味的研究[J].广州化工,1999,(27):30-32. [3] 赵晓燕.我国鲜切菜产业中的问题与发展趋势[J].中国蔬菜,2011,(17):1-3. [4] Bi Xiufang,Wu Jihong,Zhang Yan,et al.High pressure carbon dioxide treatment for fresh-cut carrot slices[J].Innovative Food Science and Emerging Technologies,2011,(12):298-304.
[5] 刘进杰.国内外鲜切果蔬保鲜技术研究现状[J].安徽农业科学,2007,35(16):4931-4933. [6] 郑林彦,韩涛,李丽萍.国内切豁果蔬的保鲜研究现状[J].食品科学,2005,26(5):125-127. [7] Spilimbergo Sara,Komes Drazenka,Vojvodic Aleksandra,et al.High pressure carbon dioxide pasteurization of fresh-cut carrot[J].The Journal of Supercritical Fluids,2013,79:99-100.
[8] 屈小娟,刘书成,吉宏武,等.高密度CO2诱导制备虾糜凝胶的特性[J].农业工程学报,2012,28(20):282-287. [9] Murat O.Balaban,Trang Duong.Dense phase carbon dioxide reseach:current focus and directions[J].Agriculture and Agricultural Science Procedia,2014,2:2-9.
[10] 刘书成,张良,吉宏武,等.高密度CO2与热处理对凡纳滨对虾肉品质的影响[J].水产学报,2013,37(10):1542-1549. [11] 张华,董月强,李青,等.高密度二氧化碳技术对鲜切莲藕褐变相关酶活的影响[J].食品工业技术,2013,34(22):290-293. [12] 唐偲雨,周金源,张玲,等.不同清洗方式对鲜切马铃薯品质的影响[J].西南农业学报,2015,3(28):1268-1272. [13] 龙婉蓉,郭蕴涵,赵翠萍,等.高密度CO2预处理对樱桃番茄干燥的影响[J].贮运保鲜,2012,4(33):387-389. [14] 中华人民共和国卫生部.GB 47892-2010.食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2010. [15] 李军.钼蓝比色法测定还原型维生素C[J].食品科学,2000,21(8):42-45. [16] 段光明.叶绿素含量测定中Anron公式的推导[J].植物生理学通讯,1992,28(2):221-222. [17] Chen Jiluan,Zhang Jing,Song Lijun,et al.Changes in microorganism,enzyme,aroma of hami melon(cucumis melo L.)juice treated with dense phase carbon dioxide and stored at 4℃[J].Innovative food science and emerging technologies.2011,(11):623-629.
[18] Ferrentino Giovanna,Calliari Nicola,et al.Validation of a mathemtical model for predicting high pressure carbon dioxide inactivation kinetics if Escherichia coli spiked on fresh cut carrot[J].The Journal of Supercritical Fluids,2014,85:17-23.
[19] Ferrentino Giovanna,Spilimbergo Sara.High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot[J].The Journal of Supercritical Fluids,2015,105(23):170-178.
[20] 顾丰颖,卢嘉,王晓拓,等.高密度二氧化碳技术的杀菌机制及其在食品工业中的应用[J].中国农业科技导报,2013,15(6):162-166. [21] JUNG Laeseung,LEE Seunghwan,KIM Sungkyun,et al.Effects of high hydrostatic pressure on the quality-related properties of carrot and spinach[J].Food Science Biotechnol,2013,22:189-195.
[22] HONG Shan,YUN Yan.Membrance damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO2treatment[J].Internation Joural Food Microbiol,2001,63:19-28.
[23] 徐玉娟,温靖,肖更生,等.高密度二氧化碳对荔枝汁品质的影响[J].食品科学,2012,33(15):71-74. [24] 田晓琴,曹雨莉,胡亚云,等.超高压处理压力对西瓜汁物理特性和保藏性能的影响[J].西北农林科技大学学报,2008,36(3):208-212. [25] Arthur Hutkins,Loren Nannen.p H homeostasis in lacticacid bacteria[J].J.Dairy Science.,1993,76(8):2354-2365.
[26] Miguel Meirellesde Oliveira,Alline Artigiani Lima Tribst,et al.Effects of high pressure prosessing on cocoyam,Peruvian carrot and sweet potato:Changes in microstructure,physical characteristics,starch,and drying rate[J].Innovative Food Science and Emerging Technologies,2015,31:45-53.
[27] Dolores Valverde,Marin Iniesta,Calvo,et al.Inactivation of Saccharomyces cerevisae in Conference Pear with high pressure carbon dioxide and effects on pear quality[J].Journal of Food Engineering,2010,98:421-428.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
