Hosseininezhad Behnam, Nader Marzieh, Ramezanian Asghar, Niakousari Mehrdad, Mazloomi Seyed Mohammad
Department of Food Hygiene and Quality Control School of Nutrition and Food Sciences, Shiraz University of Medical Sciences Shiraz Iran.
Department of Horticultural Science School of Agriculture, Shiraz University Shiraz Iran.
Food Sci Nutr. 2022 Sep 15;11(1):148-156. doi: 10.1002/fsn3.3047. eCollection 2023 Jan.
In the present study, the effect of modified atmosphere packaging (MAP) on microbial (total aerobic count, yeasts and molds, Enterobacteriaceae, psychrotrophic bacteria, and lactic acid bacteria), physicochemical (pH, moisture content, and color), and sensory properties of raw ready-to-eat leek was investigated after disinfection using Percidin-Nanosil disinfectants. There were six different treatments, of which four samples were packaged as MAP (T to T) and two samples were packaged as non-MAP (T and T). The highest and the lowest reduction in the number of microorganisms after disinfection was observed in psychrotrophic bacteria and total aerobic count, respectively. The count of microbial variables in T sample (87% N, 3% CO, and 10% O) was lower than in other treatments. No significant difference was observed in the physcochemical properties (moisture and pH) of treated samples except for the color of T sample (cling film) compared to other treatments ( < .05). It is noteworthy that the panelists did not recognize differences among T, T, and T samples. However, T treatment was effective in maintaining microbial, physicochemical, and sensory properties of leek compared to the other treatments. Also, T sample showed the lowest quality in all parameters. Disinfection combined with MAP was able to maintain the physicochemical, microbial, and sensory properties of raw ready-to-eat leek during storage.
在本研究中，使用Percidin - 纳米硅消毒剂对即食生韭菜进行消毒后，研究了气调包装（MAP）对微生物（总需氧菌数、酵母菌和霉菌、肠杆菌科、嗜冷菌和乳酸菌）、理化性质（pH值、水分含量和颜色）以及感官特性的影响。共有六种不同处理方式，其中四个样品采用气调包装（T1至T4），两个样品采用非气调包装（T5和T6）。消毒后，嗜冷菌中微生物数量减少最多，总需氧菌数减少最少。T1样品（87% N2，3% CO2，10% O2）中的微生物变量计数低于其他处理方式。与其他处理方式相比，除T1样品（保鲜膜包装）的颜色外，处理后样品的理化性质（水分和pH值）未观察到显著差异（P < 0.05）。值得注意的是，评估员未识别出T2、T3和T4样品之间的差异。然而，与其他处理方式相比，T1处理方式在保持韭菜的微生物、理化和感官特性方面是有效的。此外，T6样品在所有参数中质量最低。消毒结合气调包装能够在储存期间保持即食生韭菜的理化、微生物和感官特性。
