不同清洗方式对鲜切鸡毛菜保鲜效果的影响  

Effect of different washing agents on the preservation of fresh-cut Chinese little greens

作　　者：林永艳[1] 谢晶[1] 朱军伟[1] 高志立[1] 王肽[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2012年第20期306-308,共3页Science and Technology of Food Industry

基　　金：2011年上海市科委上海研发公共服务平台建设专项(11DZ2292800);上海市绿叶菜产业技术体系;上海市教育委员会重点学科建设项目资助(J50704)

摘　　要：实验采用臭氧水、电解水、次氯酸钠、超声波对鲜切鸡毛菜进行清洗,自来水清洗作为对照。通过测定贮藏期间叶绿素、VC、亚硝酸盐、细菌总数、感官品质等来比较清洗效果。实验结果表明,臭氧水和超声波处理的样品在杀菌、保持营养物质及感官上的效果相对其他处理的样品要好,贮藏至14d仍有商品价值和食用价值,可作为鲜切鸡毛菜加工过程中的处理方式。Ozone water,brine electrolysis,sodium hypochlorite and ultrasonic were used to clean the fresh-cut Chinese little greens with tap-water as the control. The chlorophyll,Vc content, nitrite,total bacteria,and sensory quality were determined to evaluate the washing effect. The result indicated that ozone water and ultrasonic had better effect on sterilization ,maintaining nutrient substance and sensory quality than others,and Chinese little greens kept them commodity and edible value until the 14th day, Ozone water and ultrasonic could be used as the cleaning method in the processing of fresh-cut Chinese little greens.

关 键 词：鲜切 鸡毛菜 清洗方式 品质 臭氧 超声波 

分 类 号：TS201.2[轻工技术与工程—食品科学]