Ashraf Nagib, R. Sami, Huda Aljumayi, G. Alshehry, Eman Algarni, Amina A. M. Al-Mushhin, Saleh Al-Ghamdi, Zeyad M. Alharbi, Fawaz Aljuhani, I. M. Taha
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引用次数: 0
摘要
本研究展示了西兰花头样品收获后在感官、理化、化学方面的变化,先在 100 °C 下烫 90 秒,然后在涂层溶液中浸渍 10 分钟,最后在微生物负荷方面也发生了变化。样品采用防腐技术保存,如 0.15%焦亚硫酸钾、4%氯化钠、1%柠檬酸、0.2%苯甲酸钠和 1%壳聚糖。涂层后的样品分为两组,一组采用有氧法(A.P)包装,另一组采用真空法(V.P)包装。将涂有涂层的西兰花在两种条件下(25 ± 3 °C 的常温和 4 ± 1 °C 的冷藏)储存不同的时间间隔。对照样本则进行焯水和有氧包装(无涂层)。综合处理可延缓重量、可滴定酸(TA)、叶绿素和类胡萝卜素的发育损失,并防止贮藏样品中需氧菌、厌氧菌、精神营养菌、大肠杆菌、霉菌和酵母菌的生长。涂层加 V.P. 处理在贮藏期间显示出最高的重量、色素和 TA 值。此外,在常温和低温贮藏 50 天和 240 天后,它的感官评价得分最高。此外,它还能抑制测试微生物的生长。因此,在 50 到 240 天的贮藏期内保存西兰花的最佳处理方法是涂层加 V.P.。因此,该技术是一项旨在提高食品整体质量的技术。
Hurdles Techniques (Combined Effects): A Novel Approach for Enhanced Broccoli Florets Stability, Quality, and Safety
This study demonstrates the changes in broccoli heads samples sensory, physicochemical, chemias blanching at 100 °C for 90 seconds, then dipping for 10 minutes in a coating solution concal, and microbial load after harvest. The samples were preserved using hurdles techniques
such taining 0.15% potassium metabisulfite, 4% sodium chloride, 1% citric, 0.2% sodium benzoate and 1% chitosan. After coating samples were divided into two groups, one packaged using the aerobic method (A.P), and the other by vacuum method (V.P). Coated broccoli was stored at two conditions
(ambient at 25 ± 3 °C and refrigeration at 4 ± 1 °C) for different period intervals. The control sample was blanched and packaged aerobically (uncoated). The combined treatments delayed the development loss of weight, titratable acid (TA), chlorophyll,
and carotenoids, and prevented the growth of aerobic, anaerobic, psychrotrophic, coli form, mold, and yeast in the stored samples. Coated plus V.P. treatment demonstrated the highest weight, pigments, and TA values during storage. Further-more, it achieved the highest score in sensory evaluation
after 50 and 240 days of both ambient and cold storage. Moreover, it inhibited the growth of tested microorganisms. So best treatment for the preservation of broccoli between 50 and 240 days of storage period was coated plus V.P. The combined technology application will lead to a safe product
with optical shelf-life, improve microbial stability, and sensory quality. Thus, this technology is a technology that aims to improve the overall quality of food.