不同贮藏温度对即食鲜切果盘品质变化的影响
国家市场监管重点实验室 (热带果蔬质量与安全), 海南省食品检验检测中心, 海南海口 570314
| 摘 要： | 目的：为保证即食鲜切果盘的贮藏品质和食用安全，对即食鲜切果盘中微生物卫生指示菌（菌落总数、大肠菌群、霉菌酵母）在不同温度条件下的生长变化情况进行分析，评估其食品安全风险，寻求最佳贮藏时间。方法：选取海南常见的热带水果（火龙果、芒果、木瓜、西瓜、圣女果）经清洗，去皮、切块，制作出即食鲜切果盘，通过不同温度（6°C、10°C和15°C）下贮藏，定时取样运用食品微生物学检验国家标准检测微生物指标的数量并绘制生长曲线。结果：微生物卫生指示菌数量结合感官观察，贮藏在6°C环境下，即食鲜切果盘微生物卫生指示菌生长趋势不明显，污染程度较低，感官变化较小，保存效果好，货架期可为24h以内；10°C环境下卫生指示菌生长呈逐渐升高的变化趋势，感官在10h后品质变化较大，最佳贮藏时间为10h以内为宜；而15°C环境下卫生指示菌的生长过快，感官在6h后出现色泽变淡，渗汁，因此15°C不建议长时间贮藏即食鲜切果盘，在6h内食用是较为安全的保存时限。 |
| 关 键 词： | 即食鲜切果盘; 微生物污染; 生长曲线; 货架期 |
| DOI： | 10.57237/j.wjfse.2023.01.002 |
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收稿日期: 2023-04-25
接受日期: 2023-05-29
在线出版日期: 2023-06-15
Effect of Different Storage Temperatures on Quality Changes of Ready-to-Eat Fresh-cut Fruit Trays
Hainan Institute for Food Control, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Haikou 570314, China
| Abstract: | Objective: To ensure the storage quality and food safety of ready-to-eat fresh-cut fruits trays, the growth changes of microbial hygiene indicator bacteria (colony count, coliform, mold yeast) in ready-to-eat fresh-cut fruit trays under different temperature conditions were analyzed to assess their food safety risks and to seek the optimal storage time. Methods: The tropical fruits (dragon fruit, mango, papaya, watermelon, sainfoin) were washed, peeled and cut into pieces to produce ready-to-eat fresh-cut fruit trays, which were stored at different temperatures (6°C, 10°C and 15°C), sampled regularly to detect the number of microbial indicators and plotted the growth curves using the national standards for food microbiological testing. Results: It showed that under the storage environment of 6°C, the growth trend of microbial hygiene indicators was not obvious, the contamination level was low, the sensory changes were small, the preservation effect was good, and the shelf life could be within 24h; under the environment of 10°C, the growth trend of hygiene indicators showed a gradual increase, and the sensory quality changed more after 10h, and the best storage time was within 10h. The best storage time is 10h; while 15°C environment, the growth of hygienic indicator bacteria is too fast, sensory in 6h after the color becomes lighter, oozing juice, so 15°C is not recommended for long time storage of ready-to-eat fresh cut fruit plate, in 6h consumption is a safer preservation time frame. |
| Keywords: | Ready-to-Eat Fresh-Cut Fruit Plate; Microbial Contamination; Growth Curve; Shelf Life |
基金
| 1. | 国家市场监管重点实验室 (热带果蔬质量与安全) 自主研究课题 (ZZ-2022008) |
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