| 李玉梅,程建新,葛 霞,田世龙,李守强,田甲春,李 梅.弱酸性电解水用于提升鲜切马铃薯安全品质的研究[J].食品安全质量检测学报,2024,15(1):197-205 |
| 目的 探究弱酸性电解水和自来水处理的鲜切马铃薯在室温贮藏条件下不同时间段内品质的变化。方法 模拟现代厨房贮存模式, 经弱酸性电解水和自来水处理的鲜切马铃薯在室温(25±0.5)℃贮藏环境下, 贮藏0、7、14、21、28、35 h时, 检测其感官、色度、质构、淀粉、蛋白质、钾、维生素C、菌落总数、大肠杆菌、沙门氏菌、金黄色葡萄球菌、霉菌、酵母菌。结果 经弱酸性电解水处理的鲜切马铃薯在室温贮藏21 h内, 经自来水处理的鲜切马铃薯在室温贮藏14 h内, 感官正常, 其营养成分淀粉、蛋白质、维生素C、钾元素下降较少, 金黄色葡萄球菌、沙门氏菌、菌落总数、大肠杆菌、霉菌、酵母菌的含量均在国家标准和团体标准许可的安全范围内, 可安全食用。结论 弱酸性电解水可显著提升鲜切马铃薯的贮藏品质, 抑制其金黄色葡萄球菌、沙门氏菌、菌落总数、大肠杆菌、霉菌、酵母菌繁殖, 延长室温贮藏期。 |
| Objective To explore the quality changes of fresh-cut potatoes treated with weakly acidic electrolyzed water and tap water at room temperature in different time periods. Methods The fresh-cut potatoes treated with weakly acidic electrolytic water and tap water were stored at room temperature (25±0.5)℃ in a simulating modern kitchen, and the sensory property, chroma, texture, starch, protein, potassium, vitamin C, the total number of colonies, Escherichia coli, Salmonella, Staphylococcus aureus, mold and yeast were detected at 0, 7, 14, 21, 28, 35 h, respectively. Results Fresh-cut potatoes treated with weakly acidic electrolytic water were stored at room temperature within 21 hours, while fresh-cut potatoes treated with tap water were stored at room temperature within 14 hours, their sensory property was normal, though the nutrient components of starch, protein, vitamin C and potassium elements revealed a slight decrease. Staphylococcus aureus, Salmonella, the total number of colonies, Escherichia coli, mold and yeast content were all within the safety range permitted by national standards and group standards, indicating they were safe to eat. Conclusion Weakly acidic electrolytic water can significantly improve the storage quality of fresh-cut potatoes, inhibit the proliferation of Staphylococcus aureus, Salmonella, bacterial colonies, Escherichia coli, mold and yeast, as well as extend the storage period at room temperature. |
