摘要
以黄瓜为对象,研究自来水、臭氧水、NaClO溶液、超声波和酸性电解水这5种清洗条件对切割黄瓜贮藏品质和安全性的影响,重点考察了感官品质、失重率、可溶性固形物、VC、丙二醛、硬度和菌落总数在贮藏期间的变化。结果表明,酸性电解水清洗处理在抑制褐变、腐烂、失重率增加、硬度下降、丙二醛增加和VC降解等方面效果显著,特别是抑菌功能突出,增强了切割黄瓜的食用安全性,而臭氧水、NaClO溶液和超声波清洗处理虽优于自来水处理,但效果却比不上酸性电解水处理,综合考虑各项指标,酸性电解水清洗处理能延长切割黄瓜货架寿命2～4d。
The effect of five different washing methods （tap water,ozone water,sodium hypochlorite,ultrasonic, acidic electrolyzed water） on quality and safety parameters of fresh-cut cucumbers were investigated. Changes of sensory,weight loss,soluble solids,Vitamin C,malonaldehyde,hardness and total bacteria count during storage were emphasized in this study. Results revealed that,washing with acidic electrolyzed water could not only inhibit rotting and browning,but also delayed the increasing of weight Ioss,malonaldehyde content and the decomposition of Vc and hardness. In addition,acidic electrolyzed water could effectively inhibit the microbial growth and reproduction,which enhanced the edible safety of fresh-cut cucumbers. However,although the effect of ozone water,sodium hypochlorite and ultrasonic were better than those of the tap water,they were less efficient than those of acidic electrolyzed water. Taking all these into account,acidic electrolyzed water washing could prolong the shelf life of fresh-cut cucumbers 2-4d.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期320-323,共4页
Science and Technology of Food Industry
基金
2011年上海市科委上海研发公共服务平台建设专项(11DZ2292800)
2011年度上海市农业科技成果转化资金项目(113919N0700)
上海市教育委员会重点学科建设项目资助(J50704)
关键词
酸性电解水
清洗条件
品质
安全
切割黄瓜
acidic electrolyzed water
washing methods
quality
safety
fresh-cut cucumbers
