摘要
为研究热处理对鲜切哈密瓜品质及其微生物的影响,分别采用75、85、95℃热水对鲜切哈密瓜烫漂30、60s,在冷藏(5℃)过程中每2d测定鲜切哈密瓜的菌落总数、色泽、还原型抗坏血酸、总酸、可溶性固形物、相对电导率和渗汁率。结果表明:在热处理当天,95℃、60s处理杀菌的效果最好,菌落总数为28CFU/g,而对照的菌落总数为1.3×103CFU/g,两者相差约46倍;第10天时,对照组的菌落总数为1.8×108CFU/g,而含量最低的95℃、30s处理的鲜切哈密瓜的菌落总数为2.4×105CFU/g,两者相差750倍;在处理当天和贮存过程中,热处理对还原型抗坏血酸含量、总酸含量、可溶性固形物含量和渗汁率有一定影响,但对色泽几乎没有影响。
In order to explore the effect heat treatment on microbiological contamination and quality of fresh-cut Hami melon,fresh-cut Hami melon was heated in 75,85 ℃ and 95 ℃ water bath.The bacterial counts,color,dehydroascorbic acid,acid,total soluble solids,electrolyte leakage and juice leakage of the treated Hami melon were measured at 2-day interval during storage,respectively.The results showed that 95 ℃ treatment for 60 s revealed the best effect and the bacterial counts in treated samples were 1.3 × 103 CFU/g,while the bacterial counts in the control were 1.3 × 103 CFU/g on the first day.On the 10th day,the bacterial counts in samples subjected to treatment at 95 ℃ for 30s were 2.4 × 105 CFU/g,while the bacterial counts in the control was 1.8 × 108 CFU/g.Therefore,heat treatment had obvious impact on dehydroascorbic acid,acid,total soluble solids,electrolyte leakage and juice leakage,but almost no effect on color of fresh-cut Hami melon.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第6期293-296,共4页
Food Science
基金
广西农业职业技术学院自然科学研究项目(桂农职科B060508)
关键词
热处理
鲜切哈密瓜
微生物
品质
heat treatment
fresh-cut Hami melon
microorganism
quality
