摘要
以接种大肠杆菌的鲜切生菜为实验材料,评价电解水清洗鲜切生菜对抑菌效果的影响。研究以鲜切生菜表面菌落总数为指标,确定电解水最佳的清洗条件为在菜水比为1:20(kg/L)比例下,清洗20 min。在最佳清洗条件下,每批电解水可以连续清洗5批次鲜切生菜,此时鲜切生菜的抑菌率高于99.5%,而相同清洗条件下的次氯酸钠溶液(100 mg/g)仅可以清洗3批次鲜切生菜。由此计算电解水的耗水量为4 L/kg,比次氯酸钠耗水量减少2.7 L/kg。因此,电解水抑菌效果更好、更节水,适宜作为鲜切生菜的清洗方式。
The electrolyzed water and sodium hypochlorite were used to sterilize the fresh-cut lettuce that was inoculated with Escherichia coli. The optimum washing conditions were washed for 20 min with the material to water ratio of 1：20. The electrolyzed water was used for 5 batch of the fresh-cut lettuce under the antibacterial rate of 99.5%, while the sodium hypochlorite（100 mg/g） was used for only 3 batch. And the water used of the electrolyzed water was 4 L/kg, while that of the sodium hypochlorite was 6.7 L/kg. Hence, the electrolyzed water was the better way to sterilize the fresh-cut lettuce.
作者
杨越
张超
马越
赵晓燕
江英
YANG Yue ZHANG Chao MA Yue ZHAO Xiao-yan JIANG Ying(Food College, Shihezi Univrtsity, Shihezi 832000 Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops （North China）, Ministry of Agriculture, Key Laboratory of Urban Agriculture （North）, Ministry of Agriculture, Beijing 100097)
出处
《食品科技》
CAS
北大核心
2017年第9期29-33,共5页
Food Science and Technology
基金
现代农业产业技术体系专项资金项目(CARS-25
CARS-26)
北京市农林科学院科技创新能力建设专项新学科培养项目(KJCX20140204
KJCX20140111-21)
果蔬农产品保鲜与加工北京市重点实验室项目(Z141105004414037)
关键词
鲜切生菜
电解水
杀菌
fresh-cut lettuce
electrolyzed water
sterilization
