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首页> 外文期刊>Journal of Food Safety >Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
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Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash

机译：生物活性化合物和储存温度对最小加工芹菜，韭菜和胡桃南瓜的感官质量和安全性的综合影响

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摘要

In this work, the combined effect of bioactive compounds (tea tree essential oil, propolis extract and gallic acid) and storage temperature (15 and 5C) on microbiological and sensory quality of fresh-cut celery, leek and butternut squash was studied. It was confirmed that a good control of refrigeration temperature limits the growth of spoilage and pathogenic microorganisms. Tea tree essential oil and propolis showed significant effectiveness in controlling the microbiota present in vegetables. Also, both endogenous Escherichia coli and inoculated E.coli O157:H7 counts were significantly reduced in vegetables by the combined application of propolis and tea tree essential oil with optimal refrigeration temperature. Propolis improved visual quality extending the sensory shelf life of celery and butternut squash at 5C. Similar improvement effects were shown by tea tree essential oil when applied on leek and squash, at 5C. These findings strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash.
机译：在这项工作中，研究了生物活性化合物（茶树精油，蜂胶提取物和没食子酸）和储存温度（15和5C）对鲜切芹菜，韭菜和胡桃南瓜的微生物和感官品质的综合影响。已经证实，对冷藏温度的良好控制限制了腐败和病原微生物的生长。茶树精油和蜂胶对控制蔬菜中的微生物群显示出显着的有效性。此外，通过结合使用蜂胶和茶树精油和最佳冷藏温度，蔬菜中的内源性大肠杆菌和接种的大肠杆菌O157：H7数量均显着降低。蜂胶改善了视觉质量，延长了5C下芹菜和胡桃南瓜的感官保存期限。茶树精油在5°C下应用于韭菜和南瓜时，显示出类似的改善效果。这些发现强烈表明蜂胶和茶树精油有可能成为改善芹菜，韭菜和南瓜的微生物和感官品质的良好防腐剂。

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