臭氧在鲜切西洋芹保鲜中应用的研究  

Study on Ozone Preservation of Fresh Cut Vegetables

作　　者：高翔[1] 陆兆新[1] 张立奎[1] 郁志芳[1] 胡秋辉[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095

出　　处：《食品科学》2003年第12期131-134,共4页Food Science

基　　金：国家十五科技攻关重大专项资助(2001BA501A10)

摘　　要：臭氧的杀菌能力是氯的3倍、杀菌速度较氯快300～600倍,且无残留,是极具潜力的食品“冷杀菌”技术,非常适合鲜切菜的杀菌、保鲜。通过对鲜切西洋芹的臭氧处理,结果表明,用0.3mg/L的臭氧水处理鲜切西洋芹10min可以使鲜切菜表面的微生物降低二个数量级,酶的活性降低50%,呼吸强度降低80%,对VC无破坏作用,感官品质优良,在4℃条件下最长时间可以保存20d。The sterilization capability of ozone is 3 times that of chloride, and the sterilization speed of ozone is 300 to 600times faster than that of chloride. With the advantage of no residue, and the specificity of the nonthermal sterilization, ozone isspecially suitable for the sterilization and fresh-keeping of fresh-cut vegetables. Experiments on the application of ozone to thefresh-cut celery showed that: after celery was immersed in the water mixed with ozone at the concentration of 0.3mg/L for 10minutes, the microbes at its surface was degraded 102 in numerical count; its enzyme activity was lowered 50%; its inspirationintensity was lowered 80%; its vitamin C was not destroyed; and its sensory evaluation was good; it could be preserved for 20days at most at the temperature of 4℃.

关 键 词：西洋芹 鲜切菜 保鲜 杀菌 臭氧处理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]