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101.
为探究不同冷藏温度(0、4、8 ℃)下超高压(ultra-high pressure,UHP)(600 MPa、2 min)处理鲜榨生菜汁(fresh lettuce juice,FLJ)的贮藏稳定性,分别在0、5、10、15、20、25、30 d取样,测定微生物指标、理化指标、色泽、叶绿素、物性指标和稳定性指数等,并分析其变化规律。结果表明,UHP处理后FLJ于0、4、8 ℃贮藏30 d期间总好氧菌数量小于100 CFU/mL,霉菌和酵母菌数量小于10 CFU/mL,均在国家标准(GB 4789.2—2016《食品安全国家标准 食品微生物学检验 菌落总数测定》和GB 4789.15—2016《品安全国家标准 食品微生物学检验 霉菌和酵母菌计数》)限量范围内。与初始相比,0、4、8 ℃贮藏30 d,FLJ色泽由绿色变为棕褐色,总叶绿素含量分别下降18.96%、46.84%、67.07%;4、8 ℃贮藏30 d FLJ的pH值分别降低至4.66±0.08、4.37±0.08;0、4、8 ℃贮藏30 d FLJ的总可溶性固形物含量变化不明显;固形物体积、粒径、表观黏度均增大,稳定性和浑浊度降低。随着贮藏温度上升,FLJ各项参数的变化速率加快,其中0 ℃贮藏变化趋势最为平缓。综合考量FLJ的色泽、理化和稳定性指标,0 ℃可作为FLJ的最佳贮藏温度,4 ℃和8 ℃贮藏货架期分别可达15 d和10 d,本实验可为鲜榨蔬菜汁加工和贮藏提供技术参考。 相似文献
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Ji-Hoon Kang Kyung Bin Song 《International Journal of Food Science & Technology》2020,55(11):3515-3523
Combined washing effect of noni extract (NE) and oregano essential oil (OE) on the decontamination of Listeria monocytogenes on romaine lettuce was examined. The fractional inhibitory concentration index (FICI) between NE and three different essential oils (cinnamon leaf, thyme and OE) was determined. Fractional inhibitory concentration index results indicated that OE only had an additive effect (FICI = 1). Noni extract/oregano essential oil combined washing resulted in the greatest reduction in viable cell numbers (3.42 log CFU g−1) relative to non-washed samples. Furthermore, the combined washing was more effective than sodium hypochlorite washing in terms of reducing the microbial load (>1.44-log reduction). Washing treatment did not change the surface colour or total phenolic content in lettuce samples. These results suggest that NE/OE combined washing is applicable as a novel decontamination treatment to ensure the microbial safety of romaine lettuce without changing the quality. 相似文献
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Cu, Fe, Mn, Mo, Selenium (Se), and Zn bioavailability from selenate‐ and selenite‐enriched lettuce plants was studied by in vitro gastrointestinal digestion followed by an assay with Caco‐2 cells. The plants were cultivated in the absence and presence of two concentrations (25 and 40 µmol/L of Se). After 28 days of cultivation, the plants were harvested, dried, and evaluated regarding the total concentration, bioaccessibility, and bioavailability of the analytes. The results showed that biofortification with selenate leads to higher Se absorption by the plant than biofortification with selenite. For the other nutrients, Mo showed high accumulation in the plants of selenate assays, and the presence of any Se species led to a reduction of the plant uptake of Cu and Fe. The accumulation of Zn and Mn was not strongly influenced by the presence of any Se species. The bioaccessibility values were approximately 71%, 10%, 52%, 84%, 71%, and 86% for Cu, Fe, Mn, Mo, Se, and Zn, respectively, and the contribution of the biofortified lettuce to the ingestion of these minerals is very small (except for Se and Mo). Due to the low concentrations of elements from digested plants, it was not possible to estimate the bioavailability for some elements, and for Mo and Zn, the values are below 6.9% and 3.4% of the total concentration, respectively. For Se, the bioavailability was greater for selenite‐enriched than selenate‐enriched plants (22% and 6.0%, respectively), because selenite is biotransformed by the plant to organic forms that are better assimilated by the cells. 相似文献
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Karin Hassenberg Christine Idler Eleanor Molloy Martin Geyer Matthias Plöchl Jeremy Barnes 《Journal of the science of food and agriculture》2007,87(5):914-919
Bacteria such as Escherichia coli and Salmonella spp. may cause serious problems for the quality maintenance of pre‐packaged lettuces. The aim of this study was to evaluate the bactericidal effect of ozonated water in the washing of iceberg lettuce. For this purpose an ozone generator was integrated into a commercial lettuce‐washing facility. Lettuce samples were removed from this process and analysed for mesophilic total viable count (TVC), E. coli, Salmonella spp., vitamin C and sugar content. The analyses were carried out either directly after washing or at the end of best‐before date (BBD), in which lettuces were stored at 4 °C for 6 days. Water samples were analysed for total organic carbon (TOC) content and pH. Through the addition of ozone to the wash water the quality of lettuce during storage time was unaffected while there was only a limited observed decrease in populations of microorganisms. Copyright © 2007 Society of Chemical Industry 相似文献
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对以造纸工业废渣芦苇末为原料所制成的有机基质在生菜和番茄等作物栽培上的应用效果进行了试验研究。结果要或配以20%珍珠岩作基质栽培蔬菜,生菜产量比常规的草炭混合基质提高10%以上,番茄比土壤栽培的产量增加30%以上,成熟期提前20d左右。 相似文献
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