Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Science and Technology of Food Industry》 2015-07
Add to Favorite Get Latest Update

Effect of different sterilization ways on quality of low-sugar banana jam

WEI Ping;YOU Xiang-rong;ZHANG Ya-yuan;SUN Jian;LI Zhi-chun;LI Ming-juan;YANG Mei;SHENG Jin-feng;LI Li;LIU Guo-ming;HE Xue-mei;Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Guangxi Crop Genetic Improvement and Biotechnology Laboratory;  
Boiling water,high pressure steam and irradiation sterilization effect on the quality of low-sugar banana jam were studied.Banana jam were treated with boiling water for 10 min,121℃ steam sterilization 5min and60Co-γ( irradiation dose was 1.1,4.1,9 and 13.8k Gy) ray,respectively.And sensory index,physicochemical properties and microbial changes were measured. The results showed that high pressure steam sterilization could make banana jam severely browned,total sugar,reducing sugar and soluble protein content increased significantly while vitamin C content decreased.Boiling water and high pressure steam sterilization could 't significantly inhibit the growth of microorganisms significantly since when the storage time was extended to 15 d,total aerobic bacteria and moulds and yeasts in jam were out of limits.However,the colour,viscosity,reducing sugar,titratable acid,soluble protein,free amino acid,vitamin C content of banana jam did not show significant change( p 0.05) after processing by60Co-γ radiation sterilization( 4.1 k Gy dose) compared to the boiling water sterilization,and the total aerobic bacteria,coliform and moulds and yeasts in jam were also safe. Besides,the safety,sensory characteristics and nutritional of jam can be maintained,and the shelf life of jam also can be extended.
【Fund】: 广西自然科学基金项目(桂财教[2013]19号);; 广西科技攻关项目(桂科合14123001-9);; 广西农业科学院基本科研业务专项项目(桂农科2013JZ06 桂农科2013YF02 桂农科2013YT02 桂农科2014JQ04)
【CateGory Index】: TS255.43
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved