高静压处理对鲜切南瓜杀菌效果与品质的影响

被引：13

作者：

周春丽 ^{[1
,2
]}

刘伟 ^{[2
]}

袁驰 ^{[2
]}

赵婧 ^{[2
]}

李全宏 ^{[2
]}

机构：

[1] 江西科技师范大学生命科学学院

[2] 中国农业大学食品科学与营养工程学院

来源：

农业机械学报 | 2014年 / 45卷 / 06期

关键词：

鲜切南瓜; 超高压; 微生物安全性; 品质;

D O I：

暂无

中图分类号：

S642.1 [南瓜];

学科分类号：

摘要：

为了探讨超高压处理对鲜切南瓜果肉品质的影响,将鲜切南瓜果肉("蜜本"品种)在超高压(压力150～550 MPa,保压时间10 min)处理后,评价处理前、后鲜切南瓜的杀菌效果、可溶性固形物、主要单糖、pH值、硬度、色泽、总酚含量、抗氧化性和风味。结果表明:550 MPa、10 min的超高压条件可将鲜切南瓜中的细菌、霉菌和酵母全部杀死,且该处理前、后鲜切南瓜中的可溶性固形物、蔗糖、pH值和总酚含量均无显著性差异(P>0.05);维生素C、硬度、色泽参数、葡萄糖、果糖及抗氧化性有显著性下降(P<0.05),维生素C含量损失18.9%;挥发性香气成分中烯类、醛类、酚类和酮类物质的种类及含量发生显著性变化(P<0.05),但仍保持鲜切南瓜的特征风味。

引用

页码：227 / 236

页数：10

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