摘要
研究不同烹饪方式和贮藏条件对蔬菜中亚硝酸盐含量和菌落总数的影响。以菠菜、生菜、莴苣和芹菜为研究对象,经过炒制、煮制后分别在常温(25℃)和低温(4℃)下贮藏,于0 h、12 h、24 h和36 h测定亚硝酸盐和菌落总数,对亚硝酸盐含量高的蔬菜的优势菌株进行分离鉴定。结果表明在25℃下,蔬菜中的亚硝酸盐含量和菌落总数随贮藏时间的增加而增加,贮藏36 h时亚硝酸盐含量变化幅度较大,炒制菠菜达到190 mg·kg^(-1)。在4℃下蔬菜中的亚硝酸盐和菌落总数含量变化幅度小,贮藏36 h亚硝酸盐含量最高为0.89 mg·kg^(-1),分离鉴定的20株优势菌有17株为硝酸盐还原菌。无论是炒制还是煮制蔬菜,25℃下亚硝酸盐含量和菌落总数均高于4℃。
To study the effects of different cooking methods and storage conditions on the nitrite content and the total number of bacterial colonies in vegetables.Taking spinach,lettuce,lettuce and celery as the research objects,after frying and boiling,they were stored at room temperature(25℃)and low temperature(4℃)respectively,the nitrite and total bacterial counts were determined at 0 h,12 h,24 h and 36 h,isolation and identification of dominant strains in vegetables with high nitrite content.The results showed that at 25℃,the content of nitrite and the total number of bacterial colonies in vegetables increased with the storage time,and the content of nitrite changed greatly when stored for 36 h,and the fried spinach reached 190 mg·kg^(-1).The content of nitrite and the total number of bacterial colonies in vegetables changed little at 4℃,and the highest nitrite content was 0.89 mg·kg^(-1) after 36 h storage.Among the 20 dominant bacteria isolated and identified,17 were nitrate-reducing bacteria.No matter the vegetables were fried or boiled,the nitrite content and the total number of bacterial colonies at 25℃were higher than those at 4℃.
作者
黄建飞
刘小青
王晓雯
杨热情
孙钰涵
林泽宇
谢光宗
陈晶
HUANG Jianfei;LIU Xiaoqing;WANG Xiaowen;YANG Reqing;SUN Yuhan;LIN Zeyu;XIE Guangzong;CHEN Jing(Shenzhen Academy of Metrology&Quality Inspection,Shenzhen 518131,China)
出处
《现代食品》
2023年第3期210-213,共4页
Modern Food
基金
广东省重点领域研发计划项目(2019B020212002)。
关键词
亚硝酸盐
菌落总数
烹饪
蔬菜
nitrite
total number of bacterial colonies
cooking method
vegetable
