[甲酸配方对切片沙拉中的卫生指标细菌的影响]
Buren Qiqige1, Taisuke Yone1, Ayaka Nakamura1
1Tokyo University of Marine Science and Technology.
概括
较高度的酸 (PAA) 有效地延长了切碎沙拉的保质期. 该研究发现240 ppmPAA显著抑制了细菌,与标准的80 ppmPAA度不同.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品安全 食品安全
背景情况:
- 切碎的沙拉容易受到微生物的破坏,减少了保质期.
- 有效的净化方法对于确保新鲜切割产品的安全性和质量至关重要.
研究的目的:
- 为了评估 peracetic acid (PAA) 配方在控制切片沙拉上的微生物生长方面的疗效.
- 确定不同PAA处理条件对切割沙拉的保质期的影响.
主要方法:
- 切碎的沙拉用不同度的酸 (PAA) 处理.
- 微生物分析的重点是卫生指标细菌和细菌损伤.
- 在不同的处理条件下评估了保质期.
主要成果:
- 标准的80 ppmPAA度显示出弱而暂时的杀菌作用,没有改善保质期.
- 一个PAA度为240ppm显著减少和抑制卫生指标细菌长达7天.
- 在240ppm的PAA下没有观察到细菌损伤,这表明有效的绝育.
结论:
- 在240ppm的酸 (PAA) 是适合洗切沙拉.
- 这种较高的PAA度有效地提高了切片沙拉的保质期和微生物安全性.
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