作　　者： ; ;

机构地区： 南京农业大学食品科技学院

出　　处： 《南京农业大学学报》 2000年第4期97-99,共3页

摘　　要： 新鲜菠萝经机械削皮、去果眼、切分和清洗后用 4种保鲜方法处理 ,分别在 4～ 5℃和 14～ 15℃下贮存 ,并测定菠萝的呼吸强度、可溶性固形物和可滴定酸含量 ,菌落总数、大肠菌群、霉菌和酵母及致病菌 ,同时进行色、香、味和质地等的感官评定。试验结果表明 ,含 0 2～ 0 4g/ 10 0mL食盐、 8～ 12g/ 10 0mL蔗糖和 0 3～ 0 5g/ 10 0mL柠檬酸的溶液于 6 6～ 75℃处理 3～ 6min能使菠萝的生命活动维持在较低水平 ,保持菠萝原有的新鲜状况 ,且产品的各项微生物指标均符合即食产品的卫生要求。产品贮存在 14～ 15℃下 7d或 4～ 5℃下 14d均无明显的质量变化。据此提出了即食菠萝产品的质量指标和要求。 After peeled,cut and cleaned,fresh cut pineapples were treated with different fresh keeping treatments and then stored at 14?15 ℃ or 4?5 ℃,respectively.Respiration rate,soluble solids,and titrable acidity(on the basis of citrate)were measured.Sensory evaluation was made for color,flavor,aroma and texture.Microbial indices of total colony count,group of coliform,mold,yeast and pathegenic bacteria were also estimated.The results showed that 66?75 ℃ solution with 0 2?0 4 g/100 mL salt,8?12 g/100 mL sucrose and 0 3?0 5 g/100 mL citrate treatment was the best not only on the maintenance of physiological activity and sensony quality,but also on the control of microbes.The fresh?cut pineapples treated with above solution matched the ready?to?eat food safety requirements.The product could be stored for 7 days at 14?15 ℃ or 14 days at 4?5 ℃ without significant quality change.Based on the obtained results,the foundermental quality indices and requirments were proposed.

关 键 词： 菠萝 即食 保鲜处理 质量变化

领　　域： [农业科学] [农业科学]