摘要
研究了高浓度臭氧水处理对鲜切花椰菜表面微生物以及蛋白质含量、维生素C含量、失重率、呼吸强度以及感官品质的影响。结果表明:高浓度臭氧水采用不同浓度和不同浸泡时间两种处理方法对鲜切花椰菜表面微生物的杀灭作用均有很明显的效果,臭氧水浓度越高,对杀灭鲜切花椰菜表面的微生物越有效。可能是因为臭氧延缓了组织代谢,蛋白质、维生素C、呼吸强度、失重率的下降得到了有效的控制,同时,臭氧水处理组在感官上要优于对照组。延长浸泡时间相对于更高浓度臭氧水处理更有效。
The effects of the high concentration ozonized water to the fresh-cut cauliflower surface microorganism, as well as the content of protein,the content of vitamin C, the rate of weightlessness, breath intensity and surface quality were studied. The results indicated：the high concentration ozonized water with two processing methods, which included the different concentration and soaking time, had the prominent function of eliminating surface microorganism of the fresh-cut cauliflower. The concentration of ozonized water was more higher,the function of eliminating the surface microorganism was more effective. Possibly the reason was that the ozone had delayed the organizational metabolism,the reductions of the protein, Vitamin C, breath intensity, weightlessness rate gain the effective control. Simultaneously,the surface quality of ozonized water treatment-group was superior to the control -group. The prolongation of soaking time was more effective to the high concentration ozonized water.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期213-215,共3页
Science and Technology of Food Industry
基金
长江学者及创新团队发展计划子课题
关键词
高浓度
臭氧水
鲜切花椰菜
保鲜
high concentration
ozonized water
fresh- cut cauliflower
preservation
