加工和贮藏期间鲜切生菜品质变化研究
目的 探索鲜切生菜加工贮藏期间品质和安全性随加工过程和贮藏时间的变化, 为鲜切生菜安全性评价提供参考。方法 本实验以生菜为材料, 鲜切后顺序采用自来水、150 mg/L和50 mg/L NaClO进行多级清洗处理, 沥干包装后分别贮藏于4 ℃和25 ℃, 检测贮藏期间微生物(菌落总数、大肠菌群、单增李斯特氏菌)、生理生化(呼吸强度、色差、抗坏血酸、丙二醛、超氧阴离子)和品质(亚硝酸盐)等因子, 探索它们随加工过程和贮藏时间的变化。结果 研究显示, 减灭菌处理有效地降低了鲜切生菜微生物总数; 4 ℃低温能有效地抑制微生物的增长、控制鲜切生菜的呼吸强度、延缓衰老腐败、显著降低了亚硝酸盐、超氧阴离子和丙二醛等产生。结论 NaClO多级清洗能有效减少微生物总数, 低温有利于鲜切生菜的保鲜和安全性保持。
Objective To analyze the related indicatorchange of fresh-cut lettuce in different storage period and temperature, which was helpful to the evaluation and identification of fresh-cut lettuce preservation. Method The fresh-cut lettuce after cleaning sequentially with water, 150 mg/L and 50 mg/L NaClO was dried, packed and stored at 4 ℃ and 25 ℃, respectively. The indices of total bacterial count, coliform group, and Listeria monocytogenes, as well as the respiration intensity, color, ascorbic acid, malondialdehyde (MDA), superoxide anion and nitrite were measured, and the change trend were investigated. Results The results showed that the cleaning agent and procedure were effective to reduce the total bacteria count. The 4 ℃ storage temperature could inhibit the increase of the number of bacteria, respiratory rate, and the content of nitrite content, superoxide anion and MDA. Conclusion The cleaning agent and procedure can be effective to reduce the total bacterial count and E coli as well, and low temperature is favorable on the maintenance of fresh-cut lettuce freshness and safety.
标题：加工和贮藏期间鲜切生菜品质变化研究
英文标题：Quality change of fresh-cut lettuce during processing and storage
作者：
曹娜 南京农业大学食品科技学院
杜传来 安徽科技学院食品药品学院
张心怡 南京农业大学食品科技学院
姜丽 南京农业大学食品科技学院
郁志芳 南京农业大学食品科技学院
中文关键词:鲜切生菜,微生物抑制,保鲜加工,食品贮藏,
英文关键词:fresh-cut lettuce,bacteria inhibition,,fresh keeping process,food storage,
发表日期：2015-06-25
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