鲜切蔬菜杀菌工艺及其对预制沙拉品质的影响  

Sterilizing Technology of Fresh-Cut Vegetables and Its Effect on the Quality of Pre-Made Salad

作　　者：胡叶静 李保国[1] 石茂占 张敏 李松 HU Ye-jing;LI Bao-guo;SHI Mao-zhan;ZHANG Min;LI Song(University of Shanghai for Science and Technology,Shanghai 200093,China;Shanghai Xinbo Sea and AgriculturalandSideline Products Processing Co.,Ltd.,Shanghai 201516,China)

机构地区：[1]上海理工大学,上海200093 [2]上海鑫博海农副产品加工有限公司,上海201516

出　　处：《包装工程》2021年第21期42-48,共7页Packaging Engineering

基　　金：上海市科技创新行动计划(19391904000);上海市科技兴农项目(F01469)。

摘　　要：目的为保证预制沙拉的贮藏品质和食用安全,延长其保质期。方法分别采用质量浓度为200 mg/L的次氯酸钠和50 mg/L微酸性电解水,对鲜切果蔬进行一次和二次杀菌,在10万级洁净车间制备预制蔬菜沙拉和鸡肉沙拉,采用国标法检测预制沙拉在4℃条件下贮藏过程中品质的变化情况。结果鲜切果蔬经杀菌处理后,其中的菌落总数由5.21 lg CFU/g降低至2.40 lg CFU/g;制备的预制蔬菜沙拉和鸡肉沙拉的贮藏保鲜期分别达6 d和5 d,贮藏期终点菌落总数分别为4.07,4.86 lg CFU/g。结论采用微酸性电解水与次氯酸钠结合进行鲜切果蔬杀菌,可有效杀灭致病菌,控制微生物数量,保持预制蔬菜沙拉和鸡肉沙拉贮藏期间的品质。The work aims to ensure the storage quality and edible safety of pre-made salad and prolong its shelf life.Fresh-cut fruits and vegetables were sterilized for the first time and the second time with 200 mg/L sodium hypochlorite and 50 mg/L slightly acidic electrolytic water,respectively.Vegetable salad and chicken salad were pre-made in a 100,000-grade clean workshop,and the quality changes of the pre-madesalad during storage at 4℃were detected by GB detection method.After sterilization,the total number of bacterial colonies in fresh-cut fruits and vegetables decreased from 5.21 lg CFU/g to 2.40 lg CFU/g.The storage period of the pre-made vegetable salad and chicken salad was6 days and 5 days,and the total number of colonies at the end of storage was 4.07 lg CFU/g and 4.86 lg CFU/g,respectively.The sterilizing process of fresh-cut fruits and vegetables by the combination of slightly acidic electrolytic water and sodium hypochlorite can effectively kill pathogenic bacteria,control the number of microorganisms,and maintain the quality of pre-made vegetable salad and chicken salad during storage.

关 键 词：预制沙拉 鲜切果蔬 品质 次氯酸钠 微酸性电解水 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]