中国食物与营养2017，Vol.23Issue(3)：30-34,5.
贮藏过程中高静压加工莴笋菌落总数及品质变化
Effects of High Hydrostatic Pressure on Colonies Number and Quality of Asparagus Lettuce During Storage Period
摘要
Abstract
The effects of High Hydrostatic Pressure (HHP) and HHP combined with nisin on the inactivation of microorganism and the quality of asparagus lettuce were analyzed and evaluated during storage period.The results showed that the effect of HHP on quality maintenance during storage period was significantly better than the heat treatment.The color,texture,vitaminc content of asparagus lettuce With HHP were superior to heat treatment.During the storage period,-a * value in a condition of 550 MPa,6 min HHP treatment was higher than heat treatment.From the beginning to the end of the storage,chlorophyll content of asparagus lettuce with HHP was always higher than that of the heat treatment asparagus lettuce.Combination of HHP and nisin showed better effect on reducing the degradation rate of chlorophyll.Addition of nisin could also slow down the decrease of pH,which remained 5.5 after two months.Thus,nisin could significantly prolong the shelf-life of HHP processed asparagus lettuce.Therefore,nisin assisted HHP could achieve better sterilization effect,prolong storage time,and maintain sensory and nutritional quality.关键词
高静压/莴笋/贮藏/品质/杀菌/乳酸链球菌素Key words
high hydrostatic pressure (HHP)/asparagus lettuce/storage/quality/sterilization/nisin引用本文复制引用
周兵,张燕,张璐瑶,张雅杰,胡小松,廖小军..贮藏过程中高静压加工莴笋菌落总数及品质变化[J].中国食物与营养,2017,23(3):30-34,5.基金项目
高静压加工绿色蔬菜颜色品质变化的分子机制研究(项目编号:31271910). （项目编号:31271910）
