Vapor heat treatment effects on microbial populations and sensory quality of fresh-cut broccoli florets

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Renumarn P., Srilaong V., Uthairatanakij A., Kanlayanarat S., Jitareerat P.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2013

วารสาร: Acta Horticulturae (0567-7572)

Volume number: 989

หน้าแรก: 185

หน้าสุดท้าย: 192

จำนวนหน้า: 8

ISBN: 9789066054189

นอก: 0567-7572

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84880272223&partnerID=40&md5=2a229287e10e6cb36bfadf2ade0ca2f4

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

This study determined the effects of vapor heat treatments (VHT) at 90ฐC on microbial population and sensory quality of fresh-cut broccoli florets during storage. The florets were treated with VHT for various lengths of time for 0 (control), 15, 30, and 45 s and immediately cooled with water. After cooling, the florets were spin dried, placed in PVC boxes and stored at 4ฐC. At initial day of storage, VHT for 15 s reduced E. coli by 0.51 log CFU.g-1 but was not enough to reduce Salmonella spp., total bacteria and yeast and mold population. Sensory quality of the florets at this period was acceptable. With long exposure time to VHT resulted in increasing microbial populations and had significant effects on the changes in unacceptable by panelists in the fresh-cut broccoli florets during storage at 4ฐC. These results suggest that VHT for 15 s may be poor to control microbial population but this treatment could be accepted by panelists during 3 d of storage. ฉ ISHS 2013.

คำสำคัญ

Broccoli florets, E. coli, Salmonella spp., Vapor heat treatment