【摘 要】
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The effects of high hydrostatic pressure on the natural microflora of sour Chinese cabbage and its kinetic behavior during storage were investigated.Sour Chinese cabbages were treated at 200,400 and 6
【机 构】
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College of Food Science and Nutritional Engineering,China Agricultural University Key Laboratory of
【出 处】
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2009北京非热加工技术国际研讨会
论文部分内容阅读
The effects of high hydrostatic pressure on the natural microflora of sour Chinese cabbage and its kinetic behavior during storage were investigated.Sour Chinese cabbages were treated at 200,400 and 600MPa for 10,20 and 30 min,respectively.All samples were stored at 4,27 and 37℃ for 60 days.The pressure showed a significant impact on the natural microflora.Total viable cells (TVC) were significantly reduced by ≤ 4 logs at 400 MPa and ≥ 4 logs 600MPa.Lactic acid bacteria (LAB) were also reduced by ≤4 logs at 400 MPa and completely killed at 600 MPa.The molds and yeasts were reduced by ≤2 logs at ≥ 400MPa.Besides,storage temperature significantly influenced the microbial growth.The survival TVC and LAB at 400 MPa restored to the initial counts of the untreated after 15-day storage at 27 or 37℃ and inhibited at 4℃,but the survival TVC and LAB at 600MPa did not grow.
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