摘要
为研究不同清洗方式对鲜食花生的保鲜效果,采用微酸性电解水(有效氯含量(85±2)mg/L)、臭氧化水(臭氧含量(0.2±0.02)mg/L)、超声波(频率40000 Hz,功率200 W)、次氯酸钠溶液(有效氯含量(125±2)mg/L)和自来水对鲜食花生进行浸泡清洗处理,沥干水分后置于4℃环境下冷藏15 d,分别于0、1、4、7、10、15 d测定其菌落总数、霉菌数量、色泽和质构指标。结果表明:同自来水相比,其他4种清洗方式均能有效减少鲜食花生初始微生物数量,并延缓冷藏过程中菌落总数和霉菌数量的增长,其中微酸性电解水和次氯酸钠溶液的效果最好,可使鲜食花生的初始菌落数分别降低1.17(lg(CFU/g))和1.29(lg(CFU/g)),在冷藏结束时使菌落总数和霉菌数分别控制在107 CFU/g和103 CFU/g以下。此外,微酸性电解水、次氯酸钠溶液和超声波清洗对维持鲜食花生的色泽、硬度和脆度也有显著效果,而臭氧化水处理对鲜食花生的色泽产生不利影响。5种清洗方式中,微酸性电解水清洗能显著控制微生物的生长,并能较好地维持鲜食花生的色泽和质构,同时比次氯酸钠具有更高的安全性,可作为鲜食花生贮运保鲜过程中的有效清洗方式。
In the present study,fresh peanuts were soaked and cleaned using slightly acidic electrolyzed water(available chlorine concentration of(85±2)mg/L),ozonized water(ozone concentration of(0.2±0.02)mg/L),ultrasonic wave(ultrasonic frequency of 40000 Hz,ultrasonic power of 200 W),sodium hypochlorite solution(effective chlorine content of(125±2)mg/L)and tap water,and then were refrigerated at 4℃for 15 days after draining surface water.Subsequently,the total numbers of colonies,numbers of molds,color and texture indices were determined at 0,1,4,7,10 and 15 days,respectively,in order to investigate the effects of different washing and sterilization methods on preservation of fresh peanuts.The results showed that compared with tap water,the other four cleaning methods could effectively reduce the initial microorganisms of fresh peanuts,and delay the growth of total numbers of bacteria and molds during refrigeration.Among them,slightly acidic electrolytic water and sodium hypochlorite solution presented the best preservation effects,which could reduce the initial colonies numbers of fresh peanuts by 1.17(lg(CFU/g))and 1.29(lg(CFU/g)),respectively.At the end of refrigeration,the total numbers of bacteria and molds were controlled below 107 CFU/g and 103 CFU/g, respectively. In addition, slightly acidic electrolytic water, sodium hypochlorite solution and ultrasonic cleaning also had significant effects on maintaining the color, hardness and brittleness of fresh peanuts, whereas ozonized water treatment presented adverse effects on the color of fresh peanuts. Among these five cleaning methods, the slightly acidic electrolytic water cleaning could significantly control the growth of microorganisms, and better maintain the color and texture of fresh peanuts, and had higher safety than sodium hypochlorite, which could be used as an effective cleaning method in the process of storage, transportation and preservation of fresh peanuts.
作者
赵莉
郭艳萍
党彦学
刘雪平
赵孝东
孙崇德
ZHAO Li;GUO Yan-ping;DANG Yan-xue;LIU Xue-ping;ZHAO Xiao-dong;SUN Chong-de(Linyi Academy of Agricultural Sciences,Linyi 276012,China;Zhejiang University Shandong(Linyi)Modern Agricultural Research Institute,Linyi 276034,China)
出处
《保鲜与加工》
CAS
2022年第11期14-19,28,共7页
Storage and Process
基金
新旧动能转换重大工程重大课题攻关:速冻蔬菜商品化处理与智能供应链体系构建
浙江大学山东(临沂)现代农业研究院服务地方经济发展项目(ZNDY-2020-FWLY01011)。
关键词
鲜食花生
保鲜
清洗
微酸性电解水
臭氧化水
fresh peanuts
preservation
cleaning
slightly acidic electrolyzed water
ozonized water
