摘要
采用平板计数法研究鲜切胡萝卜经胡萝卜膜液涂膜处理后,在4℃±1℃的贮藏条件下贮藏12 d,每隔1 d细菌总数、霉菌总数和酵母菌总数的变化,并与未涂膜的样品进行对照。结果表明,在4℃±1℃的贮藏条件下,鲜切胡萝卜经涂膜处理后,未经涂膜处理的鲜切胡萝卜的细菌总数、霉菌总数和酵母菌总数上升速度明显大于经涂膜处理的鲜切胡萝卜的霉菌总数的上升速度,说明含肉桂醛的涂膜组对细菌、霉菌和酵母菌有较强的抑制作用,从而延长了鲜切胡萝卜的货架期。
Plate count method was used to determine the effect of carrot puree based edible coatings on the shelf-life of freshcut carrots. The total bacteria, molds and yeast count of coated and uncoated flesh-cut carrots were investigated every other day during 12 days of storage at 4 ℃±1℃. The results show that total bacteria, molds and yeast count of uncoated fresh-cut carrots increases significantly greater than that of coated fresh-cut carrots. That is to say the coatings containing cinnamaldehyde group has a strong inhibitory effect on bacteria, mold and yeast, thereby prolonging the shelf life of fresh-cut carrots.
出处
《食品工业》
北大核心
2014年第8期126-128,共3页
The Food Industry
基金
"十二五"国家科技支撑计划项目(2012BAD37B04)
河南工业大学高层次人才基金项目(2012BS024)
关键词
可食膜
鲜切胡萝卜
涂膜
edible film
fresh-cut carrot
coating
