摘要
采用超声波、臭氧以及2者结合处理的方法对鲜切韭薹进行清洗。结果表明,4℃冷藏货架下,采用超声波和臭氧处理鲜切韭薹可以有效抑制韭薹的呼吸强度,减少鲜重的损失,对叶绿素的VC也有很好的保护作用,对其表面的细菌增殖也有较好的抑制作用,较好的保持鲜切韭薹的品质。尤其是2者结合处理,可将韭薹的货架期延长至11d。
The scape of Chinese chive was treated with different methods： ultrasound,O3, and combination of ultrasound and O3. Six parameters were detected every two days to find a suitable cleaning method. The result showed that after treating with ultrasound and O3, the respiration rate was lower,weight loss, chlorophyll content and Vc content were significantly reduced, the colony-forming units of bacteria was inhibited at some degree. The best condition was observed by the combination of ultrasound and 03, the shelf life of scape of Chinese chive could be prolonged to the eleventh day under 4℃ stronge temperature.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第9期110-112,117,共4页
Food and Fermentation Industries
作者简介
硕士研究生
屠康为通讯作者
