受紫外线辐射影响的莲子微生物和物理化学变化

Q3 Agricultural and Biological Sciences
T. Souykronburee, T. Mahidsanan
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引用次数: 0

摘要

莲子容易腐烂和褐变。然而,很少有出版物强调紫外线-C 处理的应用。这项工作的目的是评估紫外线-C 照射对莲子在 4℃ 下贮藏 8 天期间的物理化学和微生物质量的潜在影响。紫外线照射时间分别为 5 分钟和 10 分钟。结果表明,经 10 分钟紫外线-C 处理的莲子的总存活数符合泰国工业标准研究所(TISI)脆莲子(TCPS 490-2547)的标准质量(≤ 3 log CFU/g),但所有处理的酵母和霉菌均不受紫外线-C 辐射的影响(> 1 log CFU/g)。此外,紫外线-C 对褐变程度的降低也没有影响,但与对照处理相比,紫外线-C 处理 10 分钟的样品酚含量增加,产品软化时间延迟。因此,紫外线-C 处理 10 分钟可作为控制莲子产品在 4℃贮藏期间细菌总数增长的一种有效方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Microbiological and physico-chemical changes in lotus seeds as influenced by ultraviolet radiation
Lotus seeds are sensitively perishable and browning. However, few publications have emphasised on the application of UV-C treatment. The purpose of this work was to assess the potential effect of UV-C irradiation on the physico-chemical and microbiological quality of lotus seeds during storage at 4℃ for 8 days. The UV-C exposure times of 5 mins and 10 mins were evaluated. The results showed that the total viable count of 10 mins-UV-C treated lotus seeds met the standard quality of Thai Industrial Standards Institute (TISI) crispy lotus seeds (TCPS 490-2547) (≤ 3 log CFU/g) although the yeast and mould of all treatments were not affected by UV-C radiation (> 1 log CFU/g). Moreover, the reduction level of browning degree was not affected by UV-C, whereas the accumulation of phenolic content and the delay of product softening were found in the UV -C treated sample for 10 mins when compared with the control treatment. Consequently, the UV-C treated for 10 mins could be used as a promising approach to control the growth of total bacterial count in lotus seed product during storage at 4℃.
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来源期刊
Food Research
Food Research Agricultural and Biological Sciences-Food Science
CiteScore
1.80
自引率
0.00%
发文量
285
审稿时长
12 weeks
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