微酸性电解水对罗非鱼片保鲜效果的研究

为探讨微酸性电解水在罗非鱼加工应用的前景,开展微酸性电解水对罗非鱼片的保鲜效果研究。将罗非鱼片浸泡在有效氯浓度为(31. 39±1. 48) mg/L的微酸性电解水10 min后沥干装入聚乙烯保鲜袋,置于4℃下贮藏,以感官评定、挥发性盐基氮(total volatile base nitrogen,TVB-N)值、k值、菌落总数与p H等作为评价指标,测定罗非鱼片冷藏过程中的品质变化。结果表明,在贮藏期间,对照组样品TVB-N值2～3 d超过20 mg/100 g,而实验组样品第6天刚超过20 mg/100 g,对照组样品k值2～3 d超过60%,而实验组样品5～6 d超过60%,对照组样品菌落总数2～3 d超过6 lg CFU/g,而实验组样品第6天刚超6 lg CFU/g,实验组样品p H增加始终较对照组样品慢,而实验组样品感官评分始终高于对照组样品。采用微酸性电解水处理后的罗非鱼片,对比对照组货架期延长2～3 d。为微酸性电解水在水产品保鲜技术上应用提供技术参考和依据。     

超声联合弱酸性电解水处理对草鱼鱼片冷藏期间品质及菌群的影响

目的 探究超声与弱酸性电解水联合处理对新鲜草鱼鱼片冷藏期间品质变化及菌群的影响。方法 将新鲜草鱼鱼片分别使用40 kHz,270 W超声(TW40组)、弱酸性电解水(TEW组)、超声联合弱酸性电解水(TEW40组)处理15 min,以无菌水浸渍处理15 min样品为对照组(TW组)。将处理后样品放入自封袋置于4℃冷藏。每天监测样品的菌落总数(the total viable counts,TVC)、总挥发性盐基氮(total volatile base nitrogen,TVBN)值、硫代巴比妥酸(thiobarbituric acid,TBA)值、pH指标变化,以及测量冷藏末期菌群的组成。综合评价超声与弱酸性电解水单独或联合处理对新鲜草鱼鱼片4℃冷藏期间品质变化影响。结果 超声联合弱酸性电解水处理能明显抑制样品贮藏期间菌落总数的增长,其pH、TVBN值、TBA值上升速度明显低于TW组的样品。通过菌群的分析得出,超声联合弱酸性电解水能抑制草鱼鱼片优势菌属不动杆菌属以及假单胞菌属的生长繁殖,且TEW40组冷藏末期微生物群落丰富度和多样性高于TW组。结论 超声联合弱酸性电解水的前处理方式在...     

弱酸性电位水对单增李斯特菌致死机制的研究

目的研究弱酸性电位水(slightly acidic electrolyzed water,SAEW)对单增李斯特菌的致死机制,并与强碱性杀菌剂次氯酸钠(Na Cl O)和强酸性杀菌剂稀盐酸(HCl)进行比较。方法测定三种杀菌剂的杀菌效率及处理后胞内蛋白泄漏量、TTC-脱氢酶相对活性、Na+/K+-ATP酶活性和细菌超微结构的变化。结果 30 mg/L SAEW和Na Cl O对Na+/K+-ATP酶和TTC-脱氢酶相对活性的抑制无显著性差异,但其显著高于稀HCl组。SAEW处理单增李斯特菌1 min后所导致的蛋白质泄漏量(0.35 mg/m L)显著高于Na Cl O和稀HCl处理组(分别为0.16mg/m L和0.11 mg/m L)。SAEW、Na Cl O、稀HCl对单增李斯特菌的细胞超微结构都造成了明显的损伤,细胞质凝集,透电子区扩大。其中稀HCl对超微结构的损伤最大,说明强酸性环境对细胞形态结构有很大的影响。结论 SAEW处理对单增李斯特菌细胞质造成了一定程度的损伤,抑制了细胞呼吸作用,改变了细胞膜的通透性,降低了细胞膜上的Na+/K+-ATP酶活性,导致细胞内大分子物质泄漏而最终导致细胞死亡。SAEW杀菌机制的初步研究为未来SAEW的杀菌研究和应用前景奠定基础。     

微酸性电解水对宣威火腿切片杀菌效果的研究

目的研究微酸性电解水(slightly acidic electrolyzed water;SAEW)处理对云南宣威火腿切片的杀菌效果。方法将宣威火腿切片与SAEW按不同时间(2.5、5、7.5、10 min)、不同料液比(1:2、1:5、1:10 g/mL)和不同温度(25、40、60℃)进行浸泡处理,通过菌落总数变化反映其杀菌效果,并通过感官品质、颜色和硬度等指标,探讨SAEW杀菌处理对宣威火腿切片品质的影响。结果 SAEW对宣威火腿切片表面微生物有较强杀菌效果,并随处理时间的延长、料液比的增加和温度的升高,SAEW的杀菌效力不断增强。当料液比为1:10g/mL,浸泡处理10 min,火腿切片表面菌落数由最初的1.57 Log CFU/g降至0.79 Log CFU/g;随着料液比的增加,火腿切片浸泡处理10 min,表面菌落数从最初的1.57 Log CFU/g依次降至1.27、1.01和0.79 Log CFU/g;温度对SAEW杀菌有一定协同作用,随温度升高,样品表面菌落总数显著降低(P0.05);SAEW处理对火腿切片的感官品质、颜色和硬度均没有显著影响。结论 SAEW处理不仅能够有效控制火腿切片中微生物危害,还能保证其品质不被破坏,具有良好的开发潜力。     

微酸性电解水对鲜切云南红梨贮藏品质影响研究

目的研究微酸性电解水(slightly acidic electrolyzed water,SAEW)处理对鲜切云南红梨贮藏过程中品质的影响。方法以SAEW中有效氯质量浓度、料液比和处理时间为自变量,样品表面菌落总数的死亡数量级为响应值,应用响应面法优化其最佳处理条件。按该优化条件对红梨鲜切品进行处理并置于4℃环境中贮藏,定期测定菌落总数、维生素C含量、总糖含量、多酚氧化酶活性、质量损失率及p H值,探讨SAEW处理对鲜切云南红梨贮藏品质的影响。用无菌水处理做空白对照。结果 SAEW的最佳处理条件为:有效氯质量浓度30.00 mg/L、料液比1:15(m:V)、处理时间3.69 min。在此条件下,SAEW处理能够有效控制云南红梨鲜切品表面微生物数量,并延缓其贮藏过程中维生素C含量和总糖含量的衰减,抑制多酚氧化酶活性,而对质量损失率与p H均无显著影响。结论 SAEW在控制鲜切水果表面微生物危害和延缓品质衰减方面均有一定潜力,相关结果将为SAEW在鲜切水果加工中的应用提供理论依据。     

微酸性电解水结合迷迭香提取物对冷藏鲈鱼片品质变化的影响

为研究微酸性电解水结合迷迭香提取物(rosemary extract,RE)处理对鲈鱼片冷藏期间品质变化影响.将新鲜鲈鱼片随机分为4组,分别使用微酸性电解水(slightly acidic electrolyzed water,SAEW)[pH=6.35±0.04,氧化还原电位=(861.60±12.35)mV,有效氯...     

微酸性电解水对黄瓜的消毒效果及安全性评价

目的评价微酸性电解水对黄瓜的消毒效果及安全性能。方法以黄瓜为载体,以大肠杆菌及黄瓜表面的自然菌为指标菌,探究微酸性电解水的消毒效果,并通过一次性皮肤刺激试验及急性经口毒性试验,评价其安全性能。结果 1%大豆卵磷脂、1%硫代硫酸钠、3%吐温80的复配使用能有效中和有效氯浓度为50 mg/L、pH值为6.5的微酸性电解水;微酸性电解水对黄瓜表面的自然菌及添加的大肠杆菌的杀菌效果显著,30次消毒试验后的平均杀灭对数值分别达到2.18和3.08;微酸性电解水小鼠急性经口毒性评价属实际无毒级别,家兔皮肤刺激强度属无刺激。结论微酸性电解水对黄瓜表面的消毒效果显著,且安全、绿色、环保,是一种比较理想的食品消毒剂。     

微酸性电解水在食品保鲜消毒领域的应用

微酸性电解水(slightly acidic electrolyzed water, SAEW)是一种具有巨大潜力的非热杀菌技术,目前主要在无隔膜装置中利用直流电流电解进行制备。SAEW的pH值为5.0～6.5,主要成分为强氧化性的次氯酸,能够通过破坏微生物细胞结构和影响微生物生理生化反应来杀灭致病菌。SAEW不但可以高效杀菌,还能同时保持食品的物理品质、营养品质和感官特性。相比较传统的杀菌技术,SAEW具有杀菌广谱、安全无毒、制取成本低、储存稳定性较好等优势,因此越来越受到人们的关注并被广泛研究应用。本文综述了微酸性电解水的制取原理、杀菌机制与特点及微酸性电解水对食品品质的影响与应用现状,并指出了当前研究的局限性和未来研究方向。旨在为微酸性电解水的理论研究和应用提供参考,以期其能在食品行业得到更好的开发推广,提高食品的质量安全。     

微酸性电解水凝胶对天麻鲜切片贮藏品质的影响

目的 研究微酸性电解水(slightly acidic electrolyzed water,SAEW)凝胶对天麻鲜切片贮藏品质的影响。方法 以不同有效氯浓度、凝胶浓度和处理时间为自变量,样品表面菌落存活数量级为响应值,利用响应面优化法得出最佳组合并对天麻鲜切片进行(4±1)℃贮藏实验,分别在贮藏0、2、4、6、8、10 d内测定天麻鲜切片的表面菌落总数、色差、天麻多糖含量、质量损失率。以无菌水处理作对照,分析SAEW凝胶对天麻鲜切片贮藏品质的影响。结果 天麻鲜切片在0～10d的贮藏过程中,处理组菌落总数为2.06logCFU/g、色差值变化为5.89、质量损失率为1.24%、天麻多糖含量减少2.06%。对照组菌落总数为3.72 log CFU/g、色差值变化为10.01、质量损失率为3.24%、天麻多糖含量减少5.45%。结论 SAEW凝胶在控制天麻鲜切片表面微生物危害和延缓品质衰减方面有一定潜力,相关结果有助于天麻鲜切片保鲜技术理论的完善。     

微酸性电解水去除蔬菜农药残留效果的研究

目的探讨微酸性电解水(slightly acidic electrolyzed water,SAEW)对蔬菜农药残留的去除效果。方法 利用酶抑制法,建立了蔬菜表面农药残留的定量分析方法 ,酶活抑制率与农药浓度近似呈对数关系,对辛硫磷的检出限为0.49 mg/kg。结果与普通自来水浸泡处理效果比较,SAEW浸泡的去除效果有显着提高(P0.05),处理30 min后,农药去除率高达92%。随着SAEW用量的增加、浸泡时间的增长、以及温度的升高,农药残留率不断降低、农残去除率不断地增加。结论 SAEW由于其特殊的理化性质能有效地降解蔬菜的农药残留,它可能对蔬菜上面有机磷农药起到有效的降解作用,更多问题还有待研究。     

Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

Bacillus spores are concerns for their resistance to heat, high pressure processing (HPP), and disinfectants. We examined the effects of HPP and slightly acidic electrolysed water (SAEW) on inactivation of B. cereus spores. Spores' suspensions were prepared with 2‐(N‐morpholino) ethanesulfonic acid (MES) buffer or SAEW with available chlorine content (ACC) of 24, 35, 44 or 55 mg L^?1, and then subjected to HPP. The individual effects of HPP or SAEW on spores were negligible (<1.0 log CFU mL^?1). With factorial design and anova analysis, HPP + SAEW treatment was shown to have significantly positive effects on spores’ inactivation. The optimal conditions were 300 MPa HPP + SAEW with 44 mg L^?1 ACC or 200 MPa HPP + SAEW with 44 mg L^?1 ACC + 500 MPa HPP, producing reductions of 3.27 and 3.99 log CFU mL^?1, respectively. HPP + SAEW have potentials to serve as two effective hurdle techniques for inactivating B. cereus spores.     

超声波与微酸性电解水在食品杀菌保鲜中的应用研究进展

民以食为天,治理“餐桌污染”和确保人民群众“舌尖上的安全”是党和国家管控食品安全和保障民生的重要举措之一。食品中微生物的生长会导致食品品质劣变, 造成食品货架期缩短, 从而引发食品安全这一备受大众关注的社会问题。超声波作为一种非热加工技术, 可以使一些微生物失活, 被认为是食品工业中传统杀菌保鲜技术的潜在替代方法。微酸性电解水是近几十年食品工业中最有前途的杀菌剂之一, 具有很强的广谱杀菌效果。超声波与微酸性电解水协同处理能够发挥“1+1>2”的杀菌效果, 在食品杀菌保鲜中具有巨大的应用潜力。本文综述了超声波、微酸性电解水单独作用和协同处理的杀菌机制、对微生物生长的影响及在食品杀菌保鲜中应用的研究进展, 并展望未来的发展趋势, 以期为其在食品加工与安全领域的研究与应用提供参考。     

微酸性电解水对溶液体系中有机磷农药的降解机制及途径分析研究

目的 研究对硫磷、甲基对硫磷和乐果对微酸性电解水的敏感性,检测其降解产物并推断降解过程.方法 以对硫磷、甲基对硫磷和乐果标准品单一组分为研究对象,通过调节反应时间、微酸性电解水有效氯浓度和有机磷农药的初始浓度,采用气相色谱-质谱联用法检测有机磷农药的降解产物.对有机磷农药在微酸性电解水主要活性成分次氯酸和羟自由基作用下...     

Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat

Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each of 10 ± 0.2 g in weight and 2.5 × 2.5 cm2 in size were experimentally inoculated with Listeria monocytogenes (ATCC 19115) and Salmonella Typhimurium (ATCC 14028) and subjected to dipping treatment (22 ± 2 °C for 10 min) with SlALcEW and StAEW. Shelf-life study was conducted for inoculated and noninoculated meat samples treated with SlALcEW and StAEW at storage temperatures of 5, 15, and 25 °C. Dipping treatment with electrolyzed water significantly (P < 0.05) reduced the background and inoculated pathogens compared to untreated controls. The reduction of 1.5 to 2.3 log CFU/g was achieved by SlALcEW and StAEW against background flora, L. monocytogenes and Salmonella Typhimurium. There was no significant difference (P > 0.05) between the SlALcEW and StAEW treatments efficacy. Comparing treated samples to untreated controls showed that SlALcEW and StAEW treatments extended the shelf life of chicken meat at different temperatures with marginal changes of sensory quality. Although SlALcEW and StAEW treatments showed similar antimicrobial effects but SlALcEW was more beneficial in practical application for its semineutral pH and low chlorine content. PRACTICAL APPLICATION: Food safety issues have led to development of new sanitizers to eliminate spoilage and pathogenic organisms in food. This study provides the foundation for further application of slightly acidic low concentration electrolyzed water (SlALcEW) as a sanitizing agent in meat industry. SlALcEW can be produced on site on demand and no chemicals are necessary except NaCl solution. It does not leave any residue in food due to low chlorine concentration and it is safe to handle for its semineutral pH.     

Physicochemical stability and virucidal effect of diluted,slightly acidic electrolyzed water against human norovirus

Food Science and Biotechnology - This study aimed to evaluate the virucidal effect and potential use as a disinfectant of undiluted and diluted slightly acidic electrolyzed water (SAEW) on human...     

微酸性电解水对韭菜中乐果和毒死蜱去除效果的研究

通过对韭菜分别进行乐果与毒死蜱两种典型有机磷类农药的模拟污染,采用气相色谱仪检测微酸性电解水对韭菜中有机磷农药残留的去除效果,探讨了微酸性电解水中的有效氯浓度、温度与处理时间对韭菜中两种农药去除率的影响。结果表明,微酸性电解水对有机磷农药残留的消除效果优于同一有效氯浓度的NaClO溶液。随着有效氯浓度的升高,乐果和毒死蜱的去除率先增大后降低。其中,处理时间在5~30 min内,对去除效果无显著影响;当微酸性电解水的处理温度在20~50℃时,其对韭菜中两种有机磷农药的去除率影响不显著。     

微酸性电解水对韭菜中乐果和毒死蜱去除效果的研究

通过对韭菜分别进行乐果与毒死蜱两种典型有机磷类农药的模拟污染,采用气相色谱仪检测微酸性电解水对韭菜中有机磷农药残留的去除效果,探讨了微酸性电解水中的有效氯浓度、温度与处理时间对韭菜中两种农药去除率的影响。结果表明,微酸性电解水对有机磷农药残留的消除效果优于同一有效氯浓度的NaClO溶液。随着有效氯浓度的升高,乐果和毒死蜱的去除率先增大后降低。其中,处理时间在5~30 min内,对去除效果无显著影响;当微酸性电解水的处理温度在20~50℃时,其对韭菜中两种有机磷农药的去除率影响不显著。      

The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets

Abstract: Atlantic salmon were subjected to minimal preslaughter crowding stress (Control), short‐term crowding for 20 min (SS‐group), or long‐term crowding for 24 h (LS‐group). The fish were filleted prerigor, cut into 270 g pieces, and packaged in modified atmosphere (60% CO₂ and 40% N₂). Fillet quality analyses were determined during 22 d of storage at 0.3 °C. Bacterial growth and unpleasant sensory properties increased earlier in the LS‐group. The negative effects of long‐term preslaughter stress were more pronounced for raw than cooked samples, and more pronounced for odor than flavor. Sequence analyses of bacterial DNA at the end of storage revealed that 100% of the bacteria were comprised by Photobacterium phosphoreum of the SS‐ and LS‐group, whereas the Control group also contained 21% of Carnobacterium maltaromaticum (lactic acid bacteria, LAB). Counting of LAB, using Man‐Rogosa‐Sharke agar, similarly showed higher numbers of the Control group after 15 d of storage. A total bacterial count of log 6 CFU/g was observed after 15 d of storage of the LS‐group, which was 3 and 7 d earlier compared with the Control and SS‐group, respectively. Fillet color, texture, and liquid losses were not negatively affected by preslaughter crowding stress. From the sensory and bacterial analyses, it is concluded that long‐term crowding stress accelerates bacterial growth and development of unpleasant sensory properties, hence reduces the shelf life of prerigor modified atmosphere packaged (MAP) salmon. Practical Application: Stressful handling of Atlantic salmon before slaughter resulted in faster reduction of fresh taste and smell, faster bacterial growth, and hence shorter shelf life. The deteriorative effects were more pronounced of raw compared to cooked salmon. Therefore, salmon should be handled carefully in connection with slaughter to avoid impaired welfare and fillet quality, in particularly for fish that is consumed raw, such as sushi.