期刊
FOOD CHEMISTRY
卷 366, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130683
关键词
Freshly cut cauliflower; Dual frequency sweep ultrasound; Interface properties; Bacteria; Storage quality
资金
- National Key Research and Development Program of China [2018YFD0700100]
The study found that sweep dual frequency ultrasound washing was effective in reducing surface microorganisms on freshly cut cauliflower, and the addition of specific chemicals like ZA, TS, and ET could improve bacterial reduction efficiency. Lowering the interfacial tension, viscosity, and contact angle of the washing solution could enhance ultrasound cavitation, with 0.5% ZA as a beneficial choice for quality maintenance during storage.
This study investigated the effect of single and dual frequency ultrasound washing on freshly cut cauliflower, by pulsed and sweep frequency modes, with or without the addition of zinc acetate (ZA), tea saponin (TS) and ethanol (ET). Results showed that the surface microorganisms were efficiently decreased by sweep dual frequency ultrasound washing. Moreover, the use of 0.5% ZA, or 0.06% TS or 5% ET as washing solution improved the bacterial reduction efficiency. Reducing the interfacial tension, viscosity and contact angle of washing solution may strengthen ultrasound cavitation. Nearly 2.0 log CFU/g natural microorganisms were decreased, and shelf life was extended from 2 to 4-8 days under 4 degrees C. Physicochemical parameters of bioactive compounds content, enzyme activity, antioxidant ability, freshness were analyzed. Results showed that 0.5% ZA as washing solution of ultrasound washing was beneficial to the quality maintenance during storage period.
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