摘要
将丙酸杆菌代谢物喷洒到橘子表面,测定贮藏过程中橘子失重率、硬度、菌落总数、大肠菌群数、感官5个品质指标。结果表明,橘子经喷洒丙酸杆菌代谢物后,与相同环境下的常规贮藏相比,失重率明显得以改善;硬度变化幅度较小;菌落总数和大肠菌群数低于常规贮藏组;外观上,橘子表面颜色基本不变,水分较充足,而常规贮藏的橘子表面干瘪褐变严重。这说明,丙酸杆菌代谢物对橘子的防腐保鲜起到一定作用。
Metabolites of Propionibacterium freudenreichii were sprayed to the surface of orange. Then,weight loss,hardness,total number of colonies,MPN of coliform group and the sensory indicators were determined during storage. The results showed:the orange weight loss improved obviously,small variations in hardness,total number of colonies and MPN of coliform group was lower than the conventional storage group. The orange surface colors basically unchanged,moisture was adequate,when the conventional storage of the surface of the orange dry browning was serious. It indicated that metabolites of Propionibacterium freudenreichii had played a certain role in the preservation of orange.
出处
《食品研究与开发》
CAS
北大核心
2017年第15期195-198,共4页
Food Research and Development
基金
常熟市科技发展计划(农业)项目(CN201614)
江苏省大学生实践创新训练项目
常熟理工学院大学生实践创新训练项目
常熟理工学院重点毕业论文资助项目
关键词
丙酸杆菌代谢物
橘子
品质
metabolites of Propionibacterium freudenreichii
orange
quality
