کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8843545 1616228 2018 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes
ترجمه فارسی عنوان
ارزیابی مدت زمان نگهداری از کلوچه قرمز تازه که تحت فرآیندهای مختلفی قرار دارد
کلمات کلیدی
سبزیجات آماده به غذا خوردن، کاسنی قرمز، سودوموناس، عمر مفید
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Microbiological, chemical and physical parameters of minimally processed red chicory (Cichorium intybus L.) subjected to two different transformation processes were investigated. A classic ready-to-eat (RTE) process (P1) and a production without cutting (P2) were monitored during refrigerated (4 °C) storage (15 d). Total mesophilic microorganisms, total psychrotrophic microorganisms and pseudomonads were detected at the highest cell densities in all samples. Presumptive Pseudomonas population dominated the cultivable microbial community of RTE red chicory and were characterized genetically. Twenty-two randomly amplified polymorphic DNA (RAPD) types were investigated by 16S rRNA gene sequencing, resulting in members of Rahnella and Pseudomonas. The identification of Pseudomonas species was further determined by sequencing of gyrB, rpoB and rpoD genes resulting in 16 species. A highest visual quality and a lower weight loss and colour variation were registered for P2, while soluble solid, nitrate and ascorbic acid contents were not affected by processing and storage. The integrated microbiological, chemical and physical approach applied in this study demonstrated the longer shelf-life of P2 red chicory.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 73, August 2018, Pages 298-304
نویسندگان
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