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期刊论文

Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)

Liu QinYang HongshunLiu QinYang Hongshun

LWT-Food Science and Technology,2017,-(79):594-600 | 2017年06月15日

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摘要/描述

The effects of low-concentration electrolysed water (LcEW) (4 mg/L free available chlorine) combined with mild heat on the safety and quality of fresh organic broccoli ( Brassica oleracea ) were evaluated. Treatment with LcEW combined with mild heat (50 °C) achieved the highest reduction in naturally occurring microorganisms and pathogens, including inoculated Escherichia coli O157:H7 and Listeria monocytogenes ( P < 0.05). In terms of the antioxidant content of the treated broccoli, the total phenolic levels and ferric reducing antioxidant power remained unchanged; however, the oxygen radical absorbance capacity of the treated broccoli was higher than that of the untreated control. In addition, mild heat treatment resulted in an increase in firmness. The increased firmness was attributed to changes in the pectin structure, including the assembly and dynamics of pectin. The results revealed that mild heat induced an antiparallel orientation and spontaneous aggregation of the pectin chains. This study demonstrated that LcEW combined with mild heat treatment was effective to reduce microbial counts on fresh organic broccoli without compromising the product quality.

【免责声明】以下全部内容由[杨宏顺]上传于[2021年06月15日 22时08分37秒],版权归原创者所有。本文仅代表作者本人观点,与本网站无关。本网站对文中陈述、观点判断保持中立,不对所包含内容的准确性、可靠性或完整性提供任何明示或暗示的保证。请读者仅作参考,并请自行承担全部责任。

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