响应曲面法优化酸性电解水对鲜切苹果杀菌效果的影响  

Response Surface Methodology for Optimization of Sterilization Effect on Fresh-Cut Apple Treated with Acidic Electrolyzed Water

作　　者：于晓霞[1] 李燕[1] 王婷婷[1] 宋星[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与生物技术学报》2015年第6期653-659,共7页Journal of Food Science and Biotechnology

基　　金：上海市科委工程中心建设项目(11DZ2280300)

摘　　要：以微生物减菌率为评价指标,在单因素试验的基础上,采用中心组合设计法,研究NaCl质量浓度、处理温度、处理时间,以及料液比对接种金黄色葡萄球菌、大肠杆菌、沙门氏菌和单增细胞李斯特菌的鲜切苹果杀菌效果的影响。响应面分析结果表明,鲜切苹果减菌工艺最优条件为:NaCl质量浓度4.5 g/L,处理温度25℃,处理时间6.45 min,液料比6∶1(m L/g),在此条件下经处理后细菌总数由1.14×105CFU/g降为9.3×103CFU/g,减菌率可达91.84%。同时,该处理对鲜切苹果的p H值和可溶性固形物影响不大,且能较好地抑制维生素C的降解及其表面的褐变。The sterilization effect of acidic electrolyzed water on fresh- cut apple against Staphylococcus aureus, Escherichia coli, salmonella and Listeria monocytogenes cells was studied by response surface methodology and a central composite design with one-factor-at-a-time. Studied variables of NaCl concentration, time, temperature and solid-liquid ratio were selected for the determination of optimal conditions with bactericidal ability evaluated. The optimal conditions were found to be as follows： 6：1 liquid-solid ratio （mL/g） and 4.5 g/L NaCl treated under 25℃for 6.45 min. Under these conditions, the total bacteria count was reduced from 1.14 × 105 CFU/g to 9.3 × 103 CFU/g and the reduction rate of bacteria was up to 91.84%. Moreover, this treatment slightly affected the pH value and the soluble solid contents of fresh-cut apples, while effectively inhibited the degradation of vitamin c and provided surface browning control.

关 键 词：鲜切苹果 响应曲面法 中心组合设计 工艺优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]