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1.
纳他霉素作为一种天然的食品添加剂,对真菌具有广谱和高效的抑制和杀灭作用。本文采用不同浓度的纳他霉素处理液对月饼进行处理,研究了纳他霉素在月饼中的抑菌防腐作用,并与焙烤食品中常用的其他防腐剂进行了比较。论文也研究了纳他霉素和山梨酸钾对月饼的复合防腐效果。实验结果表明,纳他霉素应用于月饼表面防腐,其处理液的最佳浓度为300~400mg/kg。最佳防腐效果的复合配比为:纳他霉素处理液浓度0.4g/kg,山梨酸钾8g/kg。在生产实际应用中,纳他霉素和山梨酸钾的复配使用,能很好的抑制月饼中细菌真菌的生长,可使月饼保质期,在28℃恒温贮藏条件下,达到60d以上。  相似文献   

2.
纳他霉素作为一种天然的新型食品防腐剂,对烘焙食品中的真菌具有高效而安全的抑菌作用。该研究采用不同浓度的纳他霉素对蛋糕表面进行防腐处理,探究了纳他霉素在蛋糕贮藏保鲜中的抑菌效果和作用。通过与糕点类食品中最常见的其他3种防腐剂进行比对,进一步研究了纳他霉素与山梨酸钾在蛋糕表面处理的复合防腐作用。结果表明,300~400 mg/kg的纳他霉素对蛋糕的抑菌防腐效果最佳,而喷洒质量分数为0.4 g/kg的纳他霉素与8 g/kg的山梨酸钾复配液可以将蛋糕保质期延长至10 d以上。通过对实际生产应用的成本分析,纳他霉素与山梨酸钾在蛋糕中的复配使用,既节约成本,又能有效的抑制蛋糕中细菌和霉菌的生长。  相似文献   

3.
海藻酸钠复合膜对鲜切贡梨贮藏品质的影响   总被引:4,自引:1,他引:3  
以海藻酸钠、明胶和山梨酸钾为涂膜材料,按照L9(33)正交试验制作不同配比的海藻酸钠复合膜,涂膜鲜切贡梨,在(0±0.5)℃条件下进行贮藏保鲜.结果表明,海藻酸钠复合涂膜能显著降低贮藏过程中鲜切贡梨的褐变指数、抑制呼吸速率,减少TA及Vc的损失;海藻酸钠的保鲜效果达到显著水平(P<0.05);海藻酸钠复合膜的最佳配比为海藻酸钠0.05 g/kg、明胶0.03 g/kg、山梨酸钾0.03 g/kg.  相似文献   

4.
复合保鲜剂对鲜切苹果贮藏品质影响的研究   总被引:1,自引:0,他引:1  
以鲜切红富士苹果为试材,通过感官评分及失重率进行正交实验研究,由柠檬酸、壳聚糖及D-异抗坏血酸钠(D-sodium erythorbate-S,DE)组成的复合保鲜剂对鲜切苹果的保鲜效果。结果表明:三种试剂组成的复合保鲜剂最佳配方为1.0%柠檬酸+0.5%壳聚糖+1.0%D-异抗坏血酸钠;4℃贮藏12d最佳复合保鲜剂处理组能有效保持鲜切苹果感官品质,延缓鲜切苹果果肉褐变程度,抑制鲜切苹果硬度降低和减缓TSS含量下降速率,降低与褐变有关的多酚氧化酶(polyphenol oxidase(PPO))及过氧化物酶(peroxidase(POD))活性。  相似文献   

5.
以涪陵特产胭脂萝卜为对象,按照鲜切果蔬的加工工艺,采用不同浓度的壳聚糖、海藻酸钠、氯化钙和抗坏血酸配制成复合保鲜液,对胭脂萝卜进行护色保鲜,研究复合涂膜对鲜切胭脂萝卜的保鲜效果。结果表明,最佳复合涂膜液配方为海藻酸钠1.2%,壳聚糖1.0%,氯化钙1.5%,抗坏血酸0.3%;经最佳复合涂膜液浸泡的鲜切胭脂萝卜在10℃下贮藏5 d后,失重率为1.48%,白度值为37.84,感官评分为8.6分。复合涂膜较好地抑制了鲜切胭脂萝卜失重率的下降、白度值的降低,并保持了较好的感官品质。  相似文献   

6.
三种天然涂膜液对枇杷保鲜效果的研究   总被引:2,自引:0,他引:2  
以大五星枇杷果实为试材,采后分别以3种天然涂膜液(海藻酸钠/纳他霉素涂膜液、壳聚糖/纳他霉素涂膜液、黄原胶/纳他霉素涂膜液)处理,以不涂膜处理为对照,用聚乙烯薄膜袋包装后于常温下贮藏,对枇杷的生理及品质变化效果进行研究。结果表明:贮藏效果总体上涂膜组显著优于对照组。其中,壳聚糖/纳他霉素涂膜液对枇杷的保鲜效果最佳,与其他涂膜组相比,该组枇杷除硬度没有显著差异外,其失重率、好果率、呼吸强度、可溶性固形物含量、总酸含量、VC含量、多酚氧化酶活性及过氧化物酶活性等生理及品质指标都显著优于其他涂膜组。说明壳聚糖/纳他霉素天然涂膜液在枇杷果实保鲜中具有很好的应用前景。  相似文献   

7.
研究1.5%的壳聚糖和不同浓度的肉桂精油制成复合涂膜,在低温条件(4℃)下对鲜切雪莲果保鲜效果的影响。结果表明:适量浓度的壳聚糖-肉桂精油复合保鲜液能够降低鲜切雪莲果的失重率,减缓还原糖和维生素C含量下降速度,抑制多酚氧化酶活性和褐变强度,延长鲜切雪莲果的保质期。其中以1.5%壳聚糖+0.4%肉桂精油复合保鲜液处理鲜切雪莲果效果最佳贮藏6 d,仍具有良好的新鲜度。  相似文献   

8.
本文以在国内肉制品生产中具有代表性的熏煮香肠类产品为实验对象,选择GB2760《食品添加剂使用卫生标准》中允许在肉制品使用的几种防腐剂,根据其不同的抑菌机理,通过正交实验,优选出最佳的肉制品防腐剂配比组合。试验结果显示:将山梨酸钾、双乙酸钠、纳他霉素、乳酸链球菌素这四种防腐剂按照0.1%、0.3%、0.003%、0.01%的比例复配用于熏煮香肠类产品的防腐保鲜,能够取得非常理想的效果。  相似文献   

9.
为减少亚硝酸盐在中式香肠中的用量,以山梨酸钾、Nisin、纳他霉素作为复合防腐剂,采用正交试验设计确定各因素水平的比例,对中式香肠贮藏期间挥发性盐基氮、菌落总数、亚硝酸盐残留量、质构指标进行测定。结果表明:复合防腐剂可以部分取代亚硝酸盐,三种添加剂的最优组合为山梨酸钾0.3g/kg、Nisin0.2g/kg、纳他霉素0.03g/kg、亚硝酸钠0.04g/kg,且按此量进行复配时,防腐效果明显优于对照组(亚硝酸钠0.15g/kg)。  相似文献   

10.
《食品与发酵工业》2020,(3):212-220
为改善鲜切山药的保鲜效果,以柠檬酸、抗坏血酸、L-半胱氨酸和NaCl对鲜切山药进行浸泡10 min处理,以褐变度为评价指标,在单因素试验的基础上,进行L9(34)正交试验设计,筛选出最佳复合保鲜液配方。通过理化指标和营养指标的测定,结果表明鲜切山药最佳复合保鲜液配方为1.5%柠檬酸+0.8%抗坏血酸+0.1%L-半胱氨酸+1.5%NaCl(质量分数)。以此配方进行试验验证,测得贮藏10 d的褐变度比对照组降低23%,该保鲜液能够保持鲜切山药的色泽,抑制多酚氧化酶、过氧化物酶和苯丙氨酸解氨酶酶活性,减少营养物质及活性分子尿囊素的损失,提高鲜切山药的商业价值,为鲜切山药提供一种简单有效的保鲜方法。  相似文献   

11.
包装薄膜对鲜切莴笋品质的影响   总被引:1,自引:0,他引:1  
以普通塑料薄膜保鲜袋作对照,研究不同包装薄膜(0.03mm聚氯乙烯薄膜、0.03mm聚乙烯薄膜、0.03mm微孔薄膜)对鲜切莴笋贮藏期间品质的影响。结果表明:0.03mm厚聚乙烯薄膜包装能有效地控制鲜切莴笋的失重率、褐变度、呼吸强度、Vc损失率,提高鲜切莴笋的感官品质和营养价值。  相似文献   

12.
PA/PE复合膜对鲜切莴笋保鲜效果的影响   总被引:1,自引:0,他引:1  
为了验证尼龙-聚乙烯(polyamide/polyethylene,PA/PE)复合膜对鲜切莴笋的保鲜效果,将新鲜莴笋切片真空包装后在4℃条件下冷藏,不加任何包装的鲜切莴笋同样条件下作空白对照。贮藏期间评价菌落总数、色差、p H值、汁液流失率、VC含量、感官等指标。结果PA/PE组贮藏期达24 d,而不加包装的对照组只有4 d。可见对于鲜切莴笋的贮藏,PA/PE复合膜结合真空包装可明显延长其贮藏期。  相似文献   

13.
Short shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4 °C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the micro‐organisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)‐treated sample was lower than and significantly different from the citric acid (2%, 4%)‐treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (P ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (r = ?0.807, P < 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days.  相似文献   

14.
ABSTRACT Microbial flora of refrigerated orange juice was analyzed during storage at 10 °C and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the added preservatives (citric acid, ascorbic acid, potassium sorbate, sodium benzoate), 3) the gaseous permeabilities of the packaging film. Gompertz equation was applied to model molds and yeasts growth for the different treatments and packaging conditions. The washing procedure with sodium hypochlorite extend 2–3 d the storage life of the juice (time to reach microbial counts of 106 CFU/ml) in both packaging films. The use of organic acids and potassium sorbate or sodium benzoate (1.66–6.94 mM) led to storage life values > 11 d in polyethylene and > 20 d in the low gaseous permeability film, maintaining good sanitary conditions.  相似文献   

15.
The influence of both post-harvest treatments and film permeability on the quality loss kinetic of minimally processed artichokes is assessed in this study. In particular, fresh-cut artichoke heads were subjected to dipping in citric acid/calcium chloride water solution, and coating with citric acid loaded sodium alginate, respectively. Three different packaging materials were used: a polyester-based biodegradable film, an aluminum-based multilayer film, and a commercially available oriented polypropylene film. Artichokes quality loss kinetic during storage was determined by monitoring produce appearance, weight loss, pH, and viable cell load of the main spoilage microorganisms. Results suggest that among the selected treatments, coating shows the best performance in terms of artichokes shelf life. As far as the packaging material is concerned, the biodegradable film tested in this work seems to be the most suitable packaging to preserve the quality of the coated fresh-cut produce.Industrial relevance: Fresh-cut vegetables market has grown rapidly in recent years as a result of changes in consumer attitudes. There is a real need to find methods for preservation of minimally processed food products that can gain widespread acceptance by the industry. This paper suggests effective packaging solutions to delay the quality decay kinetic of fresh-cut artichokes. Moreover, the present study proposes a new “green packaging system” that could emphasize the relevance of the obtained results due to the increased attention to the environmental impact.  相似文献   

16.
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。  相似文献   

17.
纳他霉素和茶多酚在酱油中的应用研究   总被引:1,自引:0,他引:1  
酱油是常用调味品,目前市售的酱油中添加的防腐剂多为化学合成的,而天然防腐剂较少在酱油使用.文章分别对天然防腐剂纳他霉素和茶多酚在酱油中的防腐效果及其复配使用后的效果进行了研究,并与化学合成防腐剂山梨酸钾进行了对照实验,得知天然防腐剂纳他霉素和茶多酚在酱油中都具有一定的防腐作用,两者复配使用后与山梨酸钾具有等同的防腐效果,可达到酱油的国家标准,但安全性大大提升.而且茶多酚具有一定的保健功效,对人体健康十分有利,可提高酱油的营养价值和保健功能.  相似文献   

18.
ABSTRACT: To reduce the microbial load of ready-to-use desalted cod, 2 different concentrations of sodium chloride (3.13% and 5.78% in water phase), potassium sorbate (0.14% and 0.20% in water phase), and citric acid (pH 6.10 and 5.77), with 2 kinds of packaging procedures (air or vacuum), have been used. The vacuum packaging was effective only in the samples with 3.13% salt after 28 d of storage, whereas no important differences between both packaging procedures were observed in samples with 5.78% salt. This last salt level only limited the Pseudomonas growth, however it was necessary to combine this salt concentration with potassium sorbate plus citric acid to inhibit mesophilic, psychrotrophic, and molds and yeasts.  相似文献   

19.
清洗方式对鲜切生菜保鲜效果的影响   总被引:7,自引:1,他引:6  
以静电水、臭氧水、次氯酸钠水、电解水、自来水对生菜切割后进行处理,研究不同处理方式对贮藏过程中其品质变化的影响。结果表明,这5种处理方式对鲜切生菜失重率的影响不大;臭氧水、次氯酸钠水、电解水处理能够显著延缓鲜切生菜VC、叶绿素含量的下降,在贮藏过程中保持了较好的感官品质。在上述5种处理方式中臭氧水对后期的保鲜效果最佳,是切割蔬菜贮藏前推荐的处理方式,鲜切菜产品贮藏到第12天仍有商品价值。  相似文献   

20.
The effects of dipping in antimicrobial solution and efficacy of proper film and modified atmosphere packaging conditions (MAP) on the quality decay of packaged fresh-cut butternut squash were investigated. The work was divided into three subsequent experimental trials: the first two were aimed to select the optimal packaging film mass transport properties, being micro-perforated and no-perforated films been tested. In the third experimental step, the best film (i.e., no-perforated oriented polypropylene, OPP40) was used to package sliced butternut squash under passive and active MAP. Each slice of product was dipped in aqueous solution of potassium sorbate, while no dipped samples were stored as the controls. During storage at refrigerated temperature (4 ± 1 °C) headspace gas concentrations, mass loss, microbiological and sensory quality were monitored. Results obtained from the preliminary pre-screening showed that micro-perforated films did not match fresh-cut butternut squash respiratory requirements. In these films a high proliferation of moulds occurred, probably due to elevated oxygen levels. Among the no-perforated films with different thickness, the OPP40 showed better performances. In the third trial samples dipped in potassium sorbate and packaged in OPP40 under active MAP recorded a shelf-life of about 22 days respect to the no-dipped samples packaged under both passive and active MAP that reached a shelf life of about 2 weeks.  相似文献   

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