食品与发酵工业 >

2021 , Vol. 47 >Issue 5: 156 - 161

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025399

生产与科研应用

绿芥末对即食鲜切生菜的保鲜效果

  • 郑丽静 ,
  • 叶孟亮 ,
  • 李红岺 ,
  • 韦强 ,
  • 王铁臣 ,
  • 陆峥 ,
  • 庞雅
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  • 1(北京市农业技术推广站, 北京, 100029)
    2(北京大学 药学院, 北京, 100191)
    3(中国农业科学院 农产品加工研究所, 北京, 100193)
    4(北京市疾病预防控制中心 营养与食品卫生所, 北京, 100013)
    5(河北省大名县农业农村局, 河北 邯郸, 056000)
硕士, 农艺师(通讯作者, E-mail:ljz20171018@yeah.net)

收稿日期: 2020-08-18

  修回日期: 2020-09-14

  网络出版日期: 2021-03-31

基金资助

2019年北京市农业农村局科技新星计划项目(201902)

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Preservation effect of green mustard on ready-to-eat fresh-cut lettuce

  • ZHENG Lijing ,
  • YE Mengliang ,
  • LI Hongling ,
  • WEI Qiang ,
  • WANG Tiechen ,
  • LU Zheng ,
  • PANG Ya
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  • 1(Beijing Agricultural Technology Extension Station, Beijing 100029, China)
    2(School of Pharmaceutical Sciences, Peking University, Beijing 100191, China)
    3(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
    4(Institute of Nutrition and Food Hygiene, Beijing Center for Diseases Prevention and Control, Beijing 100013, China)
    5(Agriculture and Rural Bureau of Daming County, Handan 056000, China)

Received date: 2020-08-18

  Revised date: 2020-09-14

  Online published: 2021-03-31

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摘要

为明确绿芥末对即食鲜切生菜的保鲜效果, 以清水和NaClO常规处理为对照组, 考查了不同浓度的绿芥末液浸泡保鲜处理对即食鲜切生菜的失重率、腐烂率、褐变指数、感官评价、微生物菌落总数、沙门氏菌、单增李斯特菌、大肠埃希氏菌O157∶H7等指标的影响。结果表明, 冷藏温度4 ℃, 相对湿度85.6%~95%条件下, 不同浓度的绿芥末均对即食鲜切生菜具有一定的保鲜效果。其中, 以16 g/L的绿芥末对鲜切生菜的保鲜效果最好, 保鲜期为7 d。该浓度下, 生菜的感官品质最好, 无腐烂、萎蔫、黄化, 褐变指数最低(仅为1.67%), 菌落总数为1.1×105 CFU/g, 且无沙门氏菌、单增李斯特菌和大肠埃希氏菌O157∶H7检出。该研究有望为今后生产上采用绿色保鲜剂替代化学保鲜剂, 改善产品品质, 延长产品货架期提供有益参考和借鉴。

关键词： 绿芥末; 即食; 鲜切生菜; 保鲜; 绿色

本文引用格式

郑丽静 , 叶孟亮 , 李红岺 , 韦强 , 王铁臣 , 陆峥 , 庞雅 . 绿芥末对即食鲜切生菜的保鲜效果[J]. 食品与发酵工业, 2021 , 47(5) : 156 -161 . DOI: 10.13995/j.cnki.11-1802/ts.025399

Abstract

To clarify the preservation effect of green mustard on ready-to-eat fresh-cut lettuce, with the treatments of water and sodium hypochlorite respectively as control groups, the effects of different green mustard concentrations on the weight loss rate, rot rate, browning index, sensory evaluation, aerobic plate count, Salmonella, Listeria monocytogenes and Escherichia coli O157∶H7 of ready-to-eat fresh-cut lettuce were discussed.The results showed that green mustard had a certain preservation effect on ready-to-eat fresh-cut lettuce at 4 ℃ and 85.6%-95% relative humidity.16 g/L green mustard had the best preservation effect on the fresh-cut lettuce, and the preservation period was 7 days.Under this condition, the lettuce had the best sensory quality, no decay, no wilting, no yellowing and the lowest browning index (only 1.67%).The aerobic plate count was 1.1×105 CFU/g.No Salmonella, Listeria monocytogenes and Escherichia coli O157∶H7 were detected.This research is expected to provide a useful guideline for the use of green preservatives to replace chemical preservatives in the future production, improve product quality and extend product shelf life.

Key words： green mustard; ready-to-eat; fresh-cut lettuce; preservation; green

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