摘要
盐渍脆梅因其丰富的营养物质及爽脆的口感而广受消费者喜爱,然而由于加工过程中杀菌不彻底,经常会在货架期内因染菌而引起胀袋现象,造成食品安全问题和经济损失,因此研究可高效抑菌并适用于工业化生产的杀菌方法意义重大。对胀袋盐渍脆梅中的污染微生物进行分离、鉴定,并研究了防腐剂与非热杀菌技术对其抑制效果,确定能有效抑制污染菌生长的技术方法。研究结果表明:污染微生物为拜氏接合酵母,0.78 mg/mL的山梨酸钾和苯甲酸钠均不能抑制拜氏接合酵母,ε-聚赖氨酸盐酸盐和纳他霉素对其最小抑制质量浓度均为0.10 mg/mL。低温等离子体、脉冲强光和酸性氧化电位水处理等3种非热杀菌技术不仅能有效抑制酵母菌,而且不会对盐渍脆梅产品产生负面的感官影响。研究结果可为盐渍脆梅的实际生产提供理论依据和技术支持。
Salted crispy plums are widely popular among consumers for their rich nutrients and crisp taste.However,microbial contamination caused by incomplete sterilization during processing often leads to“bagging”during shelf life,resulting in potential food safety risks and economic losses.To address this issue,it is essential to develop bactericidal methods that effectively inhibit microbial growth and are suitable for industrial production.This study focused on isolation and identification of microorganisms contaminating salted crispy plums and evalution the inhibition efficacy of preservatives and non-thermal sterilization technologies.The contaminating microorganism was identified as Zygosaccharomyces bailii(Z.bailii).It was found that potassium sorbate and sodium benzoate,at a concentration of 0.78 mg/mL,were ineefective against Z.bailii,while the minimum inhibitory concentrations ofε-polylysine hydrochloride and natamycin were both 0.10 mg/mL.Three non-thermal sterilization technologies,including cold plasma,pulsed light,and electrolyzed oxidizing water,were shown to effectively inhibit yeast growth without affecting the sensory qualities of on salted crispy plums.These findings provide a solid theoretical foundation and technical support for improviding the safety and quality of salted crispy plums in industrial production.
作者
王龑
徐佳钰
王慕镪
王博欣
俞亚龙
帅大尧
杨开
WANG Yan;XU Jiayu;WANG Muqiang;WANG Boxin;YU Yalong;SHUAI Dayao;YANG Kai(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Ningbo Fenghua MingguangFoodstuff Co.,Ltd.,Ningbo 315506,China;Hangzhou Ruide Life Technology Co.,Ltd.,Hangzhou 310030,China)
出处
《浙江工业大学学报》
北大核心
2025年第3期316-326,共11页
Journal of Zhejiang University of Technology
基金
浙江省高等教育“十四五”教学改革项目(jg20220087)。
关键词
盐渍脆梅
分离鉴定
拜氏接合酵母
非热杀菌技术
抑菌效果
salted crispy plum
isolation and identification
Zygosaccharomyces bailii
non-thermal sterilization technology
antimicrobial effect
