García-Martínez Nuria, Andreo-Martínez Pedro, Almela Luis, Guardiola Lucía, Gabaldón José A
Departamento de Química Agrícola, Universidad de Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain.
Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
J Food Prot. 2017 May 1;80(5):740-749. doi: 10.4315/0362-028X.JFP-16-289.
In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.
近年来，由于消费者习惯的改变，最少加工蔬菜的销量呈指数级增长。因此，将洋蓟花蕾制成即食产品将具有很大优势。然而，最少加工的洋蓟心由于其迅速褐变和天然存在的微生物增殖而难以保存。我们开发了作为即食产品的洋蓟心，其保持了新鲜产品的特性。测定了加工后的洋蓟心的微生物稳定性、感官品质和保质期。在保质期内，沙门氏菌、单核细胞增生李斯特菌和大肠杆菌的数量低于欧洲法规对最少加工蔬菜规定的法定限量。pH值在微生物生长中起重要作用。在pH值为4.1的实验中，洋蓟心的微生物数量低于在pH值为4.4的实验中的数量，尽管两种情况下均未超过总平板计数的推荐阈值（7 log CFU/g）。感官参数受微生物影响，较低pH值的洋蓟产品具有更好的感官品质。真空浸渍技术、气调包装和低温储存对于延长最少加工洋蓟的保质期非常有效。平均保质期约为12至15天。
