不同保鲜处理对即食菠萝质量变化影响.pdfVIP

南京农业大学学报 　2000 , 23 (4) : 97～99 　 　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　 Journal of Nanjing Agricultural University 不同保鲜处理对即食菠萝质量变化的影响 1 2 1 1 郁志芳 　陈崇顺 　赵友兴 　徐英 (1 南京农业大学食品科技学院 ; 2 南京农业大学园艺系 , 南京 210095) 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 02～04 g/ 100 mL 食盐、8～12 g/ 100 mL 蔗糖和 03～05 g/ 100 mL 柠檬酸的溶液 于 66～75 ℃处理3～6 min 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 7 d 或 4～5 ℃下 14 d 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。 关键词 　菠萝 ; 即食; 保鲜 ; 质量 分类号 　S6678093 Effect of different freshkeeping treatments on quality of readytoeat pineapple 1 2 1 1 Yu Zhifang , Chen Chongshun , Zhao Youxing and Xu Ying (1College of Food Science and Technology ,2 Dept of Horticulture , Nanjing Agric Univ , Nanjing 210095) ABSTRACT 　After peeled , cut and cleaned , freshcut pineapples were treated with different freshkeeping treatments and then stored at 1415 ℃or 45 ℃, 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 6675 ℃solution with 0204 g/ 100 mL salt , 812 g/ 100 mL sucrose and 0305 g/ 100 mL citrate treatment was the best not only on the maintenance of physiological acti