Effect of gamma irradiation on microbial growth and sensory quality of fresh-cut lettuce.
作者： Likui Zhang , Zhaoxin Lu , Hongxi Wang
DOI: 10.1016/J.IJFOODMICRO.2005.07.005
关键词:
摘要: Fresh-cut lettuce was irradiated and microbiological sensory quality examined during storage at 4 °C. Experimental results showed that the number of aerobic mesophilic bacteria on fresh-cut with 1.0 kGy reduced by 2.35 logs maintained best for 8 days It indicated Gompertz model could predict bacterial if initial level known.
unirioja.es
elsevier.com
sci-hub.se 参考文章(11)
LAURA L. ZAIKA, JOSEPH S. FANELLI, Growth kinetics and cell morphology of Listeria monocytogenes Scott A as affected by temperature, NaCl, and EDTA. Journal of Food Protection. ,vol. 66, pp. 1208- 1215 ,(2003) , 10.4315/0362-028X-66.7.1208
Tony C. Baird-Parker, Barbara M. Lund, G. W. Gould, Microbiological Safety and Quality of Food ,(1999)
F. A. Tomas-Barberan, Richard J. Robins, Phytochemistry of fruit and vegetables Clarendon Press. ,(1997)
MH Zwietering, JT De Koos, BE Hasenack, JC De Witt, K Van't Riet, None, Modeling of bacterial growth as a function of temperature. Applied and Environmental Microbiology. ,vol. 57, pp. 1094- 1101 ,(1991) , 10.1128/AEM.57.4.1094-1101.1991
M Vialette, A Pinon, E Chasseignaux, M Lange, Growths kinetics comparison of clinical and seafood Listeria monocytogenes isolates in acid and osmotic environment. International Journal of Food Microbiology. ,vol. 82, pp. 121- 131 ,(2003) , 10.1016/S0168-1605(02)00249-0
T.L. McCann, J.D. Eifert, C. Gennings, M.W. Schilling, W.H. Carter, A predictive model with repeated measures analysis of Staphylococcus aureus growth data Food Microbiology. ,vol. 20, pp. 139- 147 ,(2003) , 10.1016/S0740-0020(02)00141-7
Y. Li, R.E. Brackett, R.L. Shewfelt, L.R. Beuchat, Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature Food Microbiology. ,vol. 18, pp. 299- 308 ,(2001) , 10.1006/FMIC.2001.0401
S Bidawid, JM Farber, SA Sattar, None, Inactivation of hepatitis A virus (HAV) in fruits and vegetables by gamma irradiation International Journal of Food Microbiology. ,vol. 57, pp. 91- 97 ,(2000) , 10.1016/S0168-1605(00)00235-X
D.M. Prakash, A, Inthajaak, P., Huibregtse, H., Caporaso, F., and Foley, Effects of Low‐dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced Celery Journal of Food Science. ,vol. 65, pp. 1070- 1075 ,(2000) , 10.1111/J.1365-2621.2000.TB09420.X
Jeffrey K. Brecht, Physiology of lightly processed fruits and vegetables Hortscience. ,vol. 30, pp. 18- 22 ,(1995) , 10.21273/HORTSCI.30.1.18