新鲜切割蔬菜的高压加工:对感官特性,微生物负载和微量元素生物可访问性的影响
Ana Hinojosa-Luna1, Fernando Cámara-Martos1, Fernando Pérez-Rodríguez1
1Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Córdoba, Spain.
Journal of the science of food and agriculture
|January 28, 2026
概括
高压 (HP) 处理对冷干燥的蔬菜比新鲜蔬菜更有效,特别是在减少微生物负载方面. 在火箭和菜中,HP处理没有显著改变微量元素的生物可访问性.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 食品加工 食品加工 食品加工
背景情况:
- 越来越多的消费者对微加工食品的需求.
- 研究新鲜和冷干火箭和菜的高压加工 (HP).
- 探索各种压力 (200-600MPa) 和时间 (2-5分钟) 的组合.
研究的目的:
- 评估新鲜和冷干燥火箭和菜的高压加工 (HP) 的有效性.
- 评估HP对感官属性,微生物负载和微量元素生物可访问性的影响.
- 确定最佳的HP条件,以保持蔬菜的质量和安全.
主要方法:
- 在新鲜和冷干燥的火箭和菜中应用高压 (HP) 处理.
- 感官分析以评估感官特性.
- 微生物负载评估 (有氧性介质性细菌).
- 微量元素生物可访问性的分析.
主要成果:
- 新鲜蔬菜的感官评分很差,这表明HP在这种形式上的无效性.
- 在HP处理后,冷干燥的蔬菜保持了可接受的感觉属性.
- 在400MPa及以上的HP处理中,持续2分钟,显著降低了微生物负荷.
- 惠普处理并没有显著改变微量元素的生物可访问性.
结论:
- 对于新鲜切割的火箭和菜,HP处理对于有机感特性来说是不有效的.
- 对于冷干燥的蔬菜,HP治疗更有效,保持感官质量.
- 显著的微生物减少需要密集的HP处理 (400MPa以上).
- 惠普加工不会影响这些蔬菜中微量元素的生物可访问性.
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