热处理对鲜切哈密瓜品质及其微生物的影响.pdfVIP

※包装贮运 食品科学 2012, Vol. 33, No. 06 293 覃海元，黄 夏 (广西农业职业技术学院食品工程系，广西 南宁 530007) 为研究热处理对鲜切哈密瓜品质及其微生物的影响，分别采用 75 、85 、95 ℃热水对鲜切哈密瓜烫漂30 、 60s ，在冷藏(5 ℃) 过程中每 2d 测定鲜切哈密瓜的菌落总数、色泽、还原型抗坏血酸、总酸、可溶性固形物、相 对电导率和渗汁率。结果表明：在热处理当天，95 ℃、60s 处理杀菌的效果最好，菌落总数为 28CFU/g ，而对 3 8 照的菌落总数为 1.3 ×10 CFU/g ，两者相差约46 倍；第 10 天时，对照组的菌落总数为 1.8 ×10 CFU/g ，而含量 最低的 95 ℃、30s 处理的鲜切哈密瓜的菌落总数为 2.4 ×105CFU/g ，两者相差750 倍；在处理当天和贮存过程中， 热处理对还原型抗坏血酸含量、总酸含量、可溶性固形物含量和渗汁率有一定影响，但对色泽几乎没有影响。 热处理；鲜切哈密瓜；微生物；品质 Effects of Heat Treatment on Microorganism Contamination and Quality of Fresh-cut Hami Melon QIN Hai-yuan ，HUANG Xia (Department of Food Engineering, Guangxi Agricultural Vocational and Technical College, Nanning 530007, China) Abstract： In order to explore the effect heat treatment on microbiological contamination and quality of fresh-cut Hami melon, fresh-cut Hami melon was heated in 75, 85 ℃ and 95 ℃ water bath. The bacterial counts, color, dehydroascorbic acid, acid, total soluble solids, electrolyte leakage and juice leakage of the treated Hami melon were measured at 2-day interval during storage, respectively. The results showed that 95 ℃ treatment for 60 s revealed the best effect and the bacterial counts in treated samples 3 3 were 1.3 × 10 CFU/g, while the bacterial counts in the control were 1.3 × 10 CFU/g on the first day. On the 10th day, the bacterial 5 counts in samples subjected to treatment at 95 ℃ for 30s were 2.4 × 10 CFU/g, while the bacterial counts in the control was 1.8 × 108 CFU/g. Therefore, heat treatment