지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.17 No.3
- 발행연도
- 2012.9
- 수록면
- 210 - 216 (7page)
이용수
초록· 키워드
오류제보하기
The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 ㎎/L sodium hypochlorite (SH) and 500 ㎎/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at 4℃ and 10℃. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p＜0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at 10℃. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 ㎎/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
참고문헌 (39)
참고문헌 신청
1. [학술지(정기간행물)] - Conesa A / 2007 / Respiration rates of fresh-cut bell peppers under supertamospheric and low oxygen with or without high carbon dioxide / Postharvest Biol Technol 45 : 81 ~ 88
2. [학술지(정기간행물)] - Ahvenainen R. / 1996 / New approaches in improving the shelf life of minimally processed fruit and vegetables / Trends Food Sci Technol 7 : 179 ~ 187
3. [학술지(정기간행물)] - Inatsu Y / 2010 / Effectiveness of acidified sodium chlorite and other sanitizers to control Escherichia coli O157:H7 on tomato surfaces / Foodborne Pathogens and Disease 7 : 629 ~ 635
4. [학술지(정기간행물)] - Gonzalez RJ / 2004 / Efficacy of sanitizers to inactivate Escherichia coli O157: H7 on fresh-cut carrot shreds under simulated process water conditions / J Food Prot 67 : 2375 ~ 2380
5. [학술지(정기간행물)] - Ruiz-Cruz S / 2006 / Acidified sodium chlorite as an alternative to chlorine to control microbial growth on shredded carrots while maintaining quality / J Sci Food Agric 86 : 1887 ~ 1893
2. [학술지(정기간행물)] - Ahvenainen R. / 1996 / New approaches in improving the shelf life of minimally processed fruit and vegetables / Trends Food Sci Technol 7 : 179 ~ 187
3. [학술지(정기간행물)] - Inatsu Y / 2010 / Effectiveness of acidified sodium chlorite and other sanitizers to control Escherichia coli O157:H7 on tomato surfaces / Foodborne Pathogens and Disease 7 : 629 ~ 635
4. [학술지(정기간행물)] - Gonzalez RJ / 2004 / Efficacy of sanitizers to inactivate Escherichia coli O157: H7 on fresh-cut carrot shreds under simulated process water conditions / J Food Prot 67 : 2375 ~ 2380
5. [학술지(정기간행물)] - Ruiz-Cruz S / 2006 / Acidified sodium chlorite as an alternative to chlorine to control microbial growth on shredded carrots while maintaining quality / J Sci Food Agric 86 : 1887 ~ 1893
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