您好，欢迎访问浙江省农业科学院 机构知识库！
浙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples

文献类型： 外文期刊

作者： Luo, Yaguang 1 ; Lu, Shengmin 1 ; Zhou, Bin 1 ; Feng, Hao 3 ;

作者机构： 1.ARS, Environm Microbial & Food Safety Lab, USDA, Beltsville, MD 20705 USA

2.Zhejiang Acad Agr Sci, Inst Food Proc, Hangzhou 310021, Zhejiang, Peoples R China

3.Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA

关键词： Enzymatic browning;Escherichia coli;Fresh-cut apples;Sodium chlorite;Dual control of browning reaction and pathogen growth

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2011 年 44 卷 7 期

页码：

收录情况： SCI

摘要： The dual effectiveness of sodium chlorite for browning inhibition and microbial inactivation on fresh-cut apples was investigated and compared to other anti-browning and antimicrobial agents. Results indicate that sodium chlorite significantly (P < 0.001) inhibited the browning reaction of fresh-cut Red Delicious apples stored at 5 degrees C for 14 days. This treatment also significantly reduced polyphenol oxidase activities. Treatments with acidified sodium chlorite, calcium chloride, or calcium ascorbate exhibited strong inhibition on apple browning during the early storage, these treatment effects diminished after 7 days in storage. Combining calcium chloride with sodium chlorite further significantly (P < 0.001) improved the firmness of apple slices, and browning inhibition during storage. Additionally, treatments with acidified sodium chlorite, sodium chlorite, or the combination of sodium chlorite and calcium chloride significantly (P < 0.001) reduced Escherichia coli populations on fresh-cut apples by 3.0, 3.6, and 3.9 log cfu g(-1) over the water control. The dual effectiveness of sodium chlorite to inhibit enzymatic browning and inactivate E. coli may allow this compound to achieve a prominent role in improving the quality and safety of products in the fresh-cut apple and other food industries. Published by Elsevier Ltd.

  • 相关文献

[1]Evaluation of Sanitizing Methods for Reducing Microbial Contamination on Fresh Strawberry, Cherry Tomato, and Red Bayberry. Wei, Wei,Wang, Xu,Xie, Zhongwen,Zhou, Yu,Wei, Wei,Wang, Wen,Xu, Junfeng,Liu, Yuanjing,Gao, Haiyan. 2017

[2]Morphology analysis of Escherichia coli treated with nonthermal plasma. Guo, J.,Li, Z.,Huang, K.,Li, Y.,Wang, J.,Guo, J.,Li, Y..

[3]Interspecies Transfer and Regulation of Pseudomonas stutzeri A1501 Nitrogen Fixation Island in Escherichia coli. Han, Yunlei,Yang, Zhirong,Han, Yunlei,Chen, Qinghua,Zhan, Yuhua,Liu, Wei,Lu, Wei,Lin, Min,Yan, Yongliang,Lu, Na,Zhu, Baoli,Chen, Qinghua,Liu, Wei.

[4]Presence and Antimicrobial Resistance of Escherichia coli in Ready-to-Eat Foods in Shaanxi, China. Baloch, Allah Bux,Feng, Yuqing,Xi, Meili,Wu, Qian,Yang, Qinhao,Tang, Jingsi,He, Xiangxiang,Xia, Xiaodong,Xia, Xiaodong,Yang, Hua,Xiao, Yingping,Yang, Hua,Xiao, Yingping.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：浙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台