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期刊论文

Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh-cut lettuce (Lactuca sativa Var. crispa L)

Yang HongshunZhang JufangYang HongshunZhang Jufang

Food Processing and Preservation,2021,131(108458):- | 2021年09月01日

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摘要/描述

In this study, two near neutral pH electrolyzed water (NEW1 produced by redirecting of the catholyte solution back to the anode chamber and NEW2 produced by NaCl and NaHCO3 as electrolyte) and control (NEW0, produced by commercial unit) were evaluated for their stability during 75 hr storage at 7°C. The physicochemical properties, bactericidal efficiencies, and sanitizing effects on organic fresh-cut lettuce of them were compared. The results showed that NEW2 was more stable than NEW1 and NEW0 during storage. The free available chlorine of it increased by approximately 35% after the storage. And, all three NEWs showed decreased bactericidal effects compared with that before the storage. In addition, all of them were effective against Escherichia coli and Listeria innocua Seeliger inoculated on organic fresh-cut lettuce, with 1.19–1.40 and 0.92–1.21 log CFU/g reductions, respectively. In terms of physicochemical parameters, there were no significant differences among different treatments.

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