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一北向路金虫 (小有名气)
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Fresh-cut vegetables are rapidly gaining popularity with increasing economic prosperity in China. These types of products are sold within 7–8 days of preparation, after storage at low temperature (Calin, Nguyenthe, Hilbert, & Chambroy, 1990). Cutting and slicing enables juices to leak out the surfaces of utensils and equipment, and the products themselves. The juices are the good medium for microbial growth which leads to fast spoilage of the products. Also, cutting will promote enzymatic browning because of contact between substrate and released enzyme. Therefore, sensory quality and nutritional value of fresh-cut products will also be lowered with mechanical cutting (Klein, 1987). It has been reported that shredded carrots have a high level of microorganisms, reaching 106–107 cfu/g (Brackett, 1994; Nguyen-the & Calin, 1994). Bacteria on fresh-cut vegetable, especially pathogens that come from soil, water or hands of workers, affect not only public health, but also product quality. The microbial population on fresh-cut vegetables was decreased by using chemicals such as, sodium hypochlorite and organic acid (Zhang & Farber, 1996), calcium chloride (Izumi & Watada, 1994; Izumi & Watada, 1995) and electrolyzed water (Izumi, 1999). |
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送鲜花一朵
爱与雨下: 金币-1 2012-04-13 10:19:29
爱与雨下: , 严禁灌水 2012-04-13 10:19:46
送鲜花一朵爱与雨下: 金币-1 2012-04-13 10:19:29
爱与雨下: , 严禁灌水 2012-04-13 10:19:46
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2楼2012-04-13 09:24:58
一北向路
金虫 (小有名气)
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- 专业: 食品加工技术
3楼2012-04-13 18:11:04
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一北向路: 金币+13, 翻译EPI+1, ★★★★★最佳答案, 谢谢 2012-04-14 09:57:54
一北向路: 金币+13, 翻译EPI+1, ★★★★★最佳答案, 谢谢 2012-04-14 09:57:54
| 在经济日益繁荣的中国，鲜切蔬菜正在迅速赢得人气。这些类型的产品经过低温储藏会在7-8天的准备期内销售 (Calin, Nguyenthe, Hilbert, & Chambroy, 1990)。切割和切片会使汁液泄露到器具和设备的表面，还会弄到产品本身的表面上。果汁是适合微生物生长的媒介，从而导致产品快速腐败变质。此外，由于的衬底和释放的酶之间的接触，切割将促进酶性褐变。因此，鲜切产品的感官品质和营养价值也会由于使用机械切割而降低 (Klein, 1987)。据报倒，胡萝卜丝具有高水平的微生物，达到 106–107 菌落/g(Brackett, 1994; Nguyen-the & Calin, 1994)。鲜切菜带有的细菌，尤其是来自土壤、 水或工人的手的病原体， 不但影响公共健康，而且也影响产品质量。通过使用次氯酸钠，有机酸(Zhang & Farber, 1996)，氯化钙(Izumi & Watada, 1994; Izumi & Watada, 1995)和电解水 (Izumi, 1999)等化学品可以降低鲜切蔬菜上的微生物数量 。 |
4楼2012-04-14 00:23:00