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一北向路金蟲 (小有名氣)
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[求助]
哪位大俠幫忙翻譯這段。。!
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Fresh-cut vegetables are rapidly gaining popularity with increasing economic prosperity in China. These types of products are sold within 7–8 days of preparation, after storage at low temperature (Calin, Nguyenthe, Hilbert, & Chambroy, 1990). Cutting and slicing enables juices to leak out the surfaces of utensils and equipment, and the products themselves. The juices are the good medium for microbial growth which leads to fast spoilage of the products. Also, cutting will promote enzymatic browning because of contact between substrate and released enzyme. Therefore, sensory quality and nutritional value of fresh-cut products will also be lowered with mechanical cutting (Klein, 1987). It has been reported that shredded carrots have a high level of microorganisms, reaching 106–107 cfu/g (Brackett, 1994; Nguyen-the & Calin, 1994). Bacteria on fresh-cut vegetable, especially pathogens that come from soil, water or hands of workers, affect not only public health, but also product quality. The microbial population on fresh-cut vegetables was decreased by using chemicals such as, sodium hypochlorite and organic acid (Zhang & Farber, 1996), calcium chloride (Izumi & Watada, 1994; Izumi & Watada, 1995) and electrolyzed water (Izumi, 1999). |
| 在經(jīng)濟(jì)日益繁榮的中國,鮮切蔬菜正在迅速贏得人氣。這些類型的產(chǎn)品經(jīng)過低溫儲(chǔ)藏會(huì)在7-8天的準(zhǔn)備期內(nèi)銷售 (Calin, Nguyenthe, Hilbert, & Chambroy, 1990)。切割和切片會(huì)使汁液泄露到器具和設(shè)備的表面,還會(huì)弄到產(chǎn)品本身的表面上。果汁是適合微生物生長的媒介,從而導(dǎo)致產(chǎn)品快速腐敗變質(zhì)。此外,由于的襯底和釋放的酶之間的接觸,切割將促進(jìn)酶性褐變。因此,鮮切產(chǎn)品的感官品質(zhì)和營養(yǎng)價(jià)值也會(huì)由于使用機(jī)械切割而降低 (Klein, 1987)。據(jù)報(bào)倒,胡蘿卜絲具有高水平的微生物,達(dá)到 106–107 菌落/g(Brackett, 1994; Nguyen-the & Calin, 1994)。鮮切菜帶有的細(xì)菌,尤其是來自土壤、 水或工人的手的病原體, 不但影響公共健康,而且也影響產(chǎn)品質(zhì)量。通過使用次氯酸鈉,有機(jī)酸(Zhang & Farber, 1996),氯化鈣(Izumi & Watada, 1994; Izumi & Watada, 1995)和電解水 (Izumi, 1999)等化學(xué)品可以降低鮮切蔬菜上的微生物數(shù)量 。 |

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