High pressure carbon dioxide treatment for fresh-cut carrot slices
High pressure carbon dioxide treatment for fresh-cut carrot slices
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DOI：
10.1016/j.ifset.2011.04.001
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发表时间：
2011-07-01
影响因子：
6.6
通讯作者：
Liao, Xiaojun
中科院分区：
文献类型：
--
作者：
Bi, Xiufang;Wu, Jihong;Liao, Xiaojun
研究了高压二氧化碳(HPCD)处理对鲜切胡萝卜片中天然微生物、土生酶活性、细胞膜损伤和硬度的影响。在5 Mpa，20℃，20min的条件下，需氧细菌(AB)的循环减少1.86log(10)，酵母和霉菌(Y&M)的循环减少1.25。过氧化物酶(POD)、多酚氧化酶(PPO)和果胶甲酯酶(PME)的残留活性(RA)随处理时间的延长呈现先上升后下降的趋势，在5 Mpa和20℃下处理15min时，其最低活性分别为75.8%、90.9%和52.8%。用相对电解质渗漏率(REL)和丙二醛(MDA)含量评价膜损伤程度。HPCD显著增加了胡萝卜切片中Rel的含量，在5 Mpa和20℃下处理15min，Rel是未处理的5.7倍，但对MDA含量没有影响。经过HPCD处理后，胡萝卜的硬度保持得很好，在5 Mpa和20℃下处理15分钟时，最大的损失为7.9%。工业相关性：鲜切胡萝卜片是制作沙拉中使用最广泛的产品之一，它需要严格的处理条件来保护其质量，特别是防止微生物腐败和酶变色。HPCD是一种很有前途的新型非加热技术，不会影响食品的风味、味道和营养方面。这项研究分析了HPCD作为一种保存鲜切胡萝卜片的方法的有效性，包括对质量控制至关重要的自然微生物和酶的灭活。本研究提供的现有数据将有利于鲜切果蔬产业的发展。皇冠版权所有(C)2011由爱思唯尔有限公司出版。保留所有权利。
The effects of high pressure carbon dioxide (HPCD) treatment on natural microorganisms, indigenous enzyme activity, damage to cell membranes and hardness in fresh-cut carrot slices were investigated. 1.86 log(10) cycle reduction for aerobic bacteria (AB) and 1.25 for yeasts and molds (Y&M) were achieved at 5 MPa and 20 degrees C for 20 min. The residual activity (RA) of peroxidase (POD), polyphenol oxidase (PPO), and pectinmethylesterase (PME) exhibited initially increase and secondly decrease with treatment time and their minimum activity was 75.8%, 90.9% and 52.8% at 5 MPa and 20 C for 15 min, respectively. Membrane damage was evaluated by relative electrolyte leakage (REL) and malondialdehyde (MDA) content. HPCD caused a significant increase of REL in carrot slices and the REL of carrot slices treated at 5 MPa and 20 degrees C for 15 min was 5.7 times as much as that of the untreated, however, HPCD showed no effect on MDA content. The hardness was well retained after HPCD treatment and the largest loss was 7.9% at 5 MPa and 20 degrees C for 15 min.Industrial relevance: Fresh-cut carrot slices are one of the most widely used products in prepared salads, and it required strict treatment conditions to protect its quality, especially to prevent microbial spoilage and enzymatic discoloration. HPCD is one promising novel non-thermal technique without compromising the flavor, taste and nutrition aspect of food. This study analyzed the effectiveness of HPCD as a method of preserving fresh-cut carrot slices, including inactivating natural microorganisms and enzymes which are crucial to quality control. Available data provided in this study will benefit the fresh-cut fruits and vegetables industry. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.