摘要
以莴笋为对象,研究了热、高静压加工技术(HHP)和HHP与乳酸链球菌素(Nisin)联合使用三种杀菌方式对莴笋菌落总数和品质的影响,并跟踪了其在贮藏过程中的变化规律。试验结果表明:经HHP杀菌的莴笋贮藏效果明显优于热杀菌的贮藏效果,添加了Nisin的莴笋经相同条件杀菌处理后,抑菌效果显著提高。在贮藏过程中,HHP莴笋的色泽、质构、维生素C含量均优于热处理的莴笋。热处理的莴笋p H值显著降低,而550 MPa、6 min处理的莴笋在贮藏2个月后仍保持在p H 5.5之上,添加Nisin能够减缓p H下降速度。因此,HHP与Nisin联合杀菌可以达到较好的杀菌效果,延长贮藏时间,同时保持良好的感官品质和营养。
The effects of High Hydrostatic Pressure （HHP） and HHP combined with nisin on the inactivation of microorganism and the quality of asparagus lettuce were analyzed and evaluated during storage period. The results showed that the effect of HHP on quality main- tenance during storage period was significantly better than the heat treatment. The color, texture, vitaminc content of asparagus lettuce With HHP were superior to heat treatment. During the storage period, -a ＊ value in a condition of 550 MPa, 6 min HHP treatment was higher than heat treatment. From the beginning to the end of the storage, chlorophyll content of asparagus lettuce with HHP was always higher than that of the heat treatment asparagus lettuce. Combination of HHP and nisin showed better effect on reducing the degradation rate of chloro- phyll. Addition of nisin could also slow down the decrease of pH, which remained 5.5 after two months. Thus, nisin could significantly pro- long the shelf-life of HHP processed asparagus lettuce. Therefore, nisin assisted HHP could achieve better sterilization effect, prolong stor- age time, and maintain sensory and nutritional quality.
出处
《中国食物与营养》
2017年第3期30-34,共5页
Food and Nutrition in China
基金
高静压加工绿色蔬菜颜色品质变化的分子机制研究(项目编号:31271910)
关键词
高静压
莴笋
贮藏
品质
杀菌
乳酸链球菌素
high hydrostatic pressure （HHP）
asparagus lettuce
storage
quality
sterilization
nisin
