不同高压与温度处理对鲜切生菜及其货架期微生物的影响

doi:10.3864/j.issn.0578-1752.2012.22.012

摘要/Abstract

摘要： 【目的】鲜切生菜存在微生物安全问题，通过开展高压与温度的协同研究，以获得鲜切生菜的冷杀菌加工技术，并确定高压处理对鲜切生菜货架期微生物的影响。【方法】在5℃、15℃、25℃下，采用高压50、100、200 MPa分别处理鲜切生菜5 min、20 min，检测鲜切生菜中菌落总数和大肠菌群的数量；并在确定的温度、压力与时间下，开展高压处理后鲜切生菜货架期（4℃,6 d）菌落总数和大肠菌群的变化研究。【结果】压力（50—200 MPa）与保压时间（5—20 min）在降低鲜切生菜菌落总数和大肠菌群数量方面具有极显著的协同作用（P＜0.01），但温度（5—25℃）在高压杀灭鲜切生菜菌落总数和大肠菌群方面没有产生协同作用，200 MPa处理20 min，鲜切生菜的菌落总数、大肠菌群数量下降最多，分别降低了0.42 log CFU/g和0.71 log CFU/g。货架期间（4℃），尽管高压处理的鲜切生菜的菌落总数与对照一致，均随着货架时间的延长呈增加趋势，到第6天，不论高压还是非高压处理（对照），菌落总数均增长了1.0 log，但高压处理的鲜切生菜的菌落总数增长速度高于对照；高压处理的鲜切生菜的大肠菌群数量在货架期间下降较快，到第6天时未检出，而对照仍然存在9%的大肠菌群。【结论】高压处理可显著降低鲜切生菜菌落总数和大肠菌群的数量，但温度（5—25℃）没有产生协同作用；4℃贮存6 d期间，高压处理鲜切生菜的大肠菌群被显著抑制，但菌落总数增长超过对照；与其它加工技术相似，在鲜切果蔬加工方面，高压需要其它与产品品质及安全有关的因素如耐高压的品种、HACCP等的协同作用，以保证产品的安全。

关键词: 鲜切生菜 , 高压加工 , 温度 , 微生物 , 货架期

Abstract: 【Objective】There exists micro-organism safety problem for fresh cut lettuce, so the high hydrostatic pressure (HHP) and temperature were combined to see if there was a synergetic effect on reducing the micro-organism counts, and the micro-organism counts of fresh cut lettuce processed by HHP were also needed to be understood during shelf life.【Method】Aerobic plate counts and coliform counts of fresh cut lettuce were investigated after treated by 50 MPa, 100 MPa and 200 MPa for 5 min and 20 min at 5℃, 15℃ and 25℃, respectively, and the micro-organism counts of fresh cut lettuce processed by HHP during 6 days shelf life at 4℃ were also analyzed.【Result】A significant synergetic role was existed between pressure (50-200 MPa) and time (5-20 min) on reducing the aerobic plate counts and coliform counts of fresh cut lettuce (P＜0.01), but temperature had no synergetic effects with pressure and time on reducing the micro-organism counts(P＞0.05). The treatment with 200 MPa for 20 min reduced aerobic plate counts and coliform counts of fresh cut lettuce by 0.42 log CFU/g and 0.71 log CFU/g, respectively. Whatever HHP treated or not, aerobic plate counts increased with the extending of shelf life at 4℃, at the 6th day, the aerobic plate counts increased by 1.0 log CFU/g, but HHP treatments induced more microbes growth. The coliform counts decreased during shelf life, especially in HHP treatment, which showed non-detected counts at the 6th day, while the control still had 9% coliform counts.【Conclusion】High hydrostatic pressure reduced the aerobic plate counts and coliform counts of fresh cut lettuce significantly, but temperature (5-25℃) did not show the synergetic effect. During 6 days shelf life at 4℃, the coliforms counts of fresh cut lettuce treated by HHP was inhibited significantly, but the aerobic plate counts increased more than that of the control. Like other processing technologies, HHP also needs other synergetic factors such as HHP resistant varieties, HACCP and so on to realize the assurance of quality and safety of fresh cut fruits and vegetables simultaneously.

Key words: fresh cut lettuce , high hydrostatic pressure , temperature , micro-organisms , shelf life

张学杰, 叶志华. 不同高压与温度处理对鲜切生菜及其货架期微生物的影响[J]. 中国农业科学, 2012, 45(22): 4660-4667.

ZHANG Xue-Jie, YE Zhi-Hua. Effects of Hydrostatic High Pressure and Temperature on the Micro- Organisms of Fresh-Cut Lettuce and During Its Shelf Life[J]. Scientia Agricultura Sinica, 2012, 45(22): 4660-4667.

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