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首页> 外文期刊>Journal of Food Science >Influence of Washing and Packaging on the Sensory and Microbiological Quality of Fresh Peeled White Asparagus
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Influence of Washing and Packaging on the Sensory and Microbiological Quality of Fresh Peeled White Asparagus

机译：洗涤和包装对新鲜去皮白芦笋的感官和微生物质量的影响

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摘要

We evaluate the microbiological quality and physicochemical and sensorial characteristics of white asparagus washed with and without chlorine and packaged in 2 different types of film (perforated polyvinyl chloride [PVC] and P-Plus 160) when stored at 4℃ for up 15 d. Dehydration was the main cause of quality losses. Asparagus packaged in P-Plus maintained their fresh appearance better than those packaged in perforated PVC. The total sugar and ascorbic acid content decreased about 9% and 41% after 15 d, respectively. Peeled white asparagus packaged in perforated PVC or P-Plus kept a reasonable sensorial quality after storage at 4℃ for 15 d, although mesophile and psycrotroph counts of about 9 log CFU/g were reached in asparagus washed with water. The effect of washing and type of film on different microbial groups is discussed.
机译：我们评估了在4℃下保存15 d时，用或不用氯洗过的白芦笋的微生物质量，理化和感官特性，包装在2种不同类型的膜中（穿孔的聚氯乙烯[PVC]和P-Plus 160）。脱水是质量损失的主要原因。用P-Plus包装的芦笋比用多孔PVC包装的芦笋具有更好的新鲜外观。 15 d后，总糖和抗坏血酸含量分别下降约9％和41％。装在穿孔的PVC或P-Plus中的去皮白芦笋在4℃储存15 d后仍保持了合理的感官品质，尽管用水洗涤的芦笋中嗜温菌和总营养菌数达到约9 log CFU / g。讨论了洗涤和薄膜类型对不同微生物群的影响。

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