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題名 | 利用調氣包裝及加馬照射延長截切蔬菜之貯藏期限=Effect of Modified Atmosphere Packaging and Gamma Irradiation on the Shelf Life of Cut Vegetables |
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作者姓名(中文) | 陳如茵; 蔡美珠; 吳家駒; 錢明賽; | 書刊名 | 食品科學 |
卷期 | 26:4 1999.08[民88.08] |
頁次 | 頁361-370 |
分類號 | 435.61 |
關鍵詞 | 調氣包裝; 加馬照射; 截切蔬菜; 貯藏; Modified atmosphere packaging; Gamma irradiation; Freshly cut vegetables; Storage; |
語文 | 中文(Chinese) |
中文摘要 | 調氣包裝之截切結球萵苣於0℃貯藏期間,包裝於LDPE袋(133μm, 27×20cm)內,起始充填5%CO2、2%O2及93%N2混合氣體者比充填10%CO2及90%N2混合氣體者易褐變。起始未充填O2者,其貯藏期限可從14天延長至18天。截切結球萵苣包裝於KOP/CPP袋(54μm,14×20cm)內,起始充填10%O2及90%N2混合氣體,於0℃可貯藏21天,若繼續貯藏則發生異味。以60Co加馬線0.25-1.00kGy照射截切韭菜、紫甘藍及結球萵苣,照射後在0℃貯藏13天期間,活菌數皆低於5log CFU/g。若照射前配合100pm有效氯溶液清洗,可使菌數再降低。 |
英文摘要 | Color change and off-flavor development of shredded lettuce under modified atmospheric conditions were studied during storage at 0℃. When shredded lettuce was packaged in LDPE bags (133μm, 27×20cm). more browning occurred in an atmosphere of 5% CO2, 2%O2, 93%N2 than in one of 10% CO2, 90%N2. Omitting O2 in the initial atmosphere extended the shelf life of lettuce at 0℃ from 14 days to 18 days. Shredded lettuce in KOP/CPP bags (54μm, 14×20cm) with 10%O2 and 90% N2 maintained acceptable quality at 0℃ for 21 days while further storage caused the development of off-flavor. Irradiation at 0.25-1.00 kGy of shredded chive, red cabbage and lettuce resulted in products that had, 13 days (0℃) after irradiation, microbial populations lower than 5 log CFU/g. Additional reduction of the total microbial count was achieved for samples previously treated with 100 ppm free available chlorine. |
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