摘要
目的研究微酸性电解水(slightly acidic electrolyzed water,SAEW)处理对鲜切云南红梨贮藏过程中品质的影响。方法以SAEW中有效氯质量浓度、料液比和处理时间为自变量,样品表面菌落总数的死亡数量级为响应值,应用响应面法优化其最佳处理条件。按该优化条件对红梨鲜切品进行处理并置于4℃环境中贮藏,定期测定菌落总数、维生素C含量、总糖含量、多酚氧化酶活性、质量损失率及p H值,探讨SAEW处理对鲜切云南红梨贮藏品质的影响。用无菌水处理做空白对照。结果 SAEW的最佳处理条件为:有效氯质量浓度30.00 mg/L、料液比1:15(m:V)、处理时间3.69 min。在此条件下,SAEW处理能够有效控制云南红梨鲜切品表面微生物数量,并延缓其贮藏过程中维生素C含量和总糖含量的衰减,抑制多酚氧化酶活性,而对质量损失率与p H均无显著影响。结论 SAEW在控制鲜切水果表面微生物危害和延缓品质衰减方面均有一定潜力,相关结果将为SAEW在鲜切水果加工中的应用提供理论依据。
Objective To investigate the effects of slightly acidic electrolyzed water（SAEW） on storage quality of fresh-cut Yunnan red pear. Methods The conditions of SAEW sterilization on fresh-cut Yunnan red pear were optimized by response surface methodology using available chlorine concentration, ratio of material to liquid and processing time as independent values respectively and the order of magnitude of death microorganism as response value. During the storage period, the microorganism colonies number, vitamin C concentration, total sugar concentration, mass lose rate and p H value of samples treated with optimal conditions at 4 ℃were periodically determined. Sterile water treatment was used as control. Results The optimum processing parameters of SAEW treatment were as follows： available chlorine concentration of 30.00 mg/L, ratio of material to liquid of 1：15（m：V）, and processing time of 3.69 min. Under these conditions, the growth of microorganisms on surface of samples treated with SAEW was inhibited effectively, the decrement of vitamin C and total sugar were also respectively inhibited, and the activity of polyphenol oxidase in samples treated with SAEW was inhibited, but there were no significant differences in the mass lose rate and the p H value between the quality of fresh-cut Yunnan red pear treated by SAEW and the sterile water. Conclusion SAEW has the potential to control microbial damage to fresh-cut fruit surface and delay quality degradation during storage, and the results will provide theoretical basis for the application of SAEW in fresh-cut fruit processing.
出处
《食品安全质量检测学报》
CAS
2017年第1期243-251,共9页
Journal of Food Safety and Quality
基金
云南省教育厅科学研究基金重点项目(2014Z081)
云南省科技厅创新引领与科技型企业培养计划项目(2016RA040)
国家自然科学基金项目(31371875)
北京工商大学食品质量与安全北京实验室开放课题资助项目~~
关键词
微酸性电解水
云南红梨
鲜切水果
贮藏品质
slightly acidic electrolyzed water
Yunnan red pear
fresh-cut fruits
storage quality
