摘要
以菜豆为试材,以未处理菜豆为对照组,研究超声波(频率:40 k HZ,功率:240 W)、酸性电生功能水[(p H:2.5±0.3,ACC(有效氯浓度):(99.3±3.2)mg/kg,ORP(氧化还原电位):(1130±5)m V)]、超声波结合酸性电生功能水(AEW)处理对菜豆贮藏品质的影响。结果表明:超声波结合AEW处理能够起到协同杀菌的作用,使菜豆的菌落总数、霉菌和酵母菌数分别降低了1.81、1.94 lg cfu/g,且贮藏中处理组菜豆的微生物数量始终比CK(对照组)低。此外,超声波结合AEW处理能使菜豆的呼吸峰值降低7.06 mg/kg·h,并且可以延缓菜豆贮藏过程中硬度的下降和还原糖、叶绿素、抗坏血酸等营养物质的降解,但不会对菜豆的细胞膜透性产生不利的影响。因此,可将超声波与AEW结合用于菜豆的采后保鲜中,以提高其贮藏品质,减少贮运损失。
By setting untreated Phaseolus vulgaris L. as control, the effect of ultrasound（frequency 40 k HZ, power： 240 W）, acidic electrolyzed functional water [（p H： 2.5±0.3, ACC（available chlorine concentration）：（99.3±3.2） mg/kg, ORP（oxidation-reduction potential）：（1130±5） m V）], ultrasoundAEW combined on quality of Phaseolus vulgaris L. in storage were studied. The results indicated that ultrasound in combination with AEW treatment not only removed about 1.81 lg cfu/g for total bacteria and 1.94 lg cfu/g for yeast and mold, respectively, which had synergetic germicidal effect, but also maintained relatively low microbial loads contrast with CK during storage. In addition, ultrasound in combination with AEW treatment could put down respiration rate about 7.06 mg/kg·h, delay the progress of hardness decline and the degradation of nutrients, such as reducing sugar, chlorophyll, ascorbic acid, etc, which did not show adverse effect on the cell membrane permeability during storage. In consequence, ultrasound in combination with AEW treatment can be used in the preservation of Phaseolus vulgaris L. for the purpose to improve quality and reduce the loss during storage and transportation.
出处
《食品科技》
CAS
北大核心
2016年第6期32-37,共6页
Food Science and Technology
基金
山西省科技攻关计划项目(20150311020-1)
关键词
超声波
酸性电生功能水
菜豆
品质
ultrasound
acidic electrolyzed functional water
Phaseolus vulgaris L
quality
