食品科学2012，Vol.33Issue(6)：293-296,4.
热处理对鲜切哈密瓜品质及其微生物的影响
Effects of Heat Treatment on Microorganism Contamination and Quality of Fresh-cut Hami Melon
摘要
Abstract
In order to explore the effect heat treatment on microbiological contamination and quality of fresh-cut Hami melon,fresh-cut Hami melon was heated in 75,85 ℃ and 95 ℃ water bath.The bacterial counts,color,dehydroascorbic acid,acid,total soluble solids,electrolyte leakage and juice leakage of the treated Hami melon were measured at 2-day interval during storage,respectively.The results showed that 95 ℃ treatment for 60 s revealed the best effect and the bacterial counts in treated samples were 1.3 × 103 CFU/g,while the bacterial counts in the control were 1.3 × 103 CFU/g on the first day.On the 10th day,the bacterial counts in samples subjected to treatment at 95 ℃ for 30s were 2.4 × 105 CFU/g,while the bacterial counts in the control was 1.8 × 108 CFU/g.Therefore,heat treatment had obvious impact on dehydroascorbic acid,acid,total soluble solids,electrolyte leakage and juice leakage,but almost no effect on color of fresh-cut Hami melon.关键词
热处理/鲜切哈密瓜/微生物/品质Key words
heat treatment/fresh-cut Hami melon/microorganism/quality分类
轻工纺织引用本文复制引用
覃海元,黄夏..热处理对鲜切哈密瓜品质及其微生物的影响[J].食品科学,2012,33(6):293-296,4.基金项目
广西农业职业技术学院自然科学研究项目 （）
