绿芥末对即食鲜切生菜的保鲜效果

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。

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

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.