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新鲜的营养含量和微生物负载,Gnetum gnemon var. 叶子 叶子 叶子 叶子 叶子 叶子
Sunisa Siripongvutikorn1, Worapong Usawakesmanee1, Supachai Pisuchpen2
1Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Foods (Basel, Switzerland)
|October 28, 2023
概括
梁叶提供良好的营养,中间叶含有高纤维. 然而,化水的洗可能会损害叶子并增加微生物的生长,这凸显了需要谨慎处理收获后的需要.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 梁 (Gnetum gnemon var. 李) 是一个古老的植物. (Tenerum) 叶子是泰国南部一个受欢迎的蔬菜,以其营养价值而闻名.
- 绿叶蔬菜,包括菜,容易受到微生物污染,构成食物传播疾病的风险.
研究的目的:
- 分析不同成熟阶段的叶的营养含量和微生物负载.
- 评估化水洗对叶营养质量和微生物安全性的影响.
主要方法:
- 对不同生长阶段的叶进行了近似成分,氨基酸,维生素和矿物质分析.
- 微生物学分析评估了用化水洗前和洗后的可生存总数,大肠杆菌和大肠杆菌.
主要成果:
- 营养特征因成熟度而异,尖叶高蛋白/脂肪,中间叶富含食纤维.
- 化水洗导致水和身体损伤,可能会增加腐烂.
- 虽然化水减少了大肠杆菌和大肠杆菌,但在洗过程中茎的脱落矛盾地增加了这些数量.
结论:
- 梁叶具有显著的营养益处,特别是在中间成熟阶段.
- 适当的处理和储存对于减轻身体损伤和微生物污染至关重要.
- 提高收获后洗和处理的食品安全协议对于安全消费叶至关重要.
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