温度对酸性电位水除菌效果和物化参数的影响  

Effect of Temperature on Bactericidal Effect and Physicochemical Properties of Acidic Electrolyzed Water

作　　者：葛枝[1] 丁甜[1] 徐玉亭[1] 钟建军[1] 刘东红[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《中国食品学报》2015年第2期132-137,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：863计划项目(2011AA100804);科技部外援项目(I20130009)

摘　　要：为推进酸性电位水在生鲜果蔬表面除菌上的应用,以樱桃番茄为原料,研究不同温度(6,26,60℃)下,强酸性电位水(St AEW)和弱酸性电位水(SAEW)的除菌效果,以及使用后其物化参数(p H、ORP、ACC)和微生物的变化情况。结果表明:60℃下St AEW、SAEW除菌效果最好,二者分别使菌落总数降低了2.84,2.62 lg CFU/g,霉菌和酵母减少了2.71,2.88 lg CFU/g,鼠伤寒沙门氏菌降低了3.10,3.66 lg CFU/g。处理后的樱桃番茄品质未被破坏。试验发现,浸泡样品5 min后,St AEW和SAEW的p H、ORP基本不变,ACC变化幅度也不大。清洗液中无活菌检出,可有效防止清洗过程中微生物的交叉污染。The objective of this study was to investigate bactericidal activities and physicochemical properties of strong acid electrolyzed water（St AEW） and slightly acid electrolyzed water（SAEW） used at three different temperature（6, 26, 60 ℃） on cherry tomatoes. Results showed that St AEW and SAEW showed the best bactericidal activity, leading to a log reduction of 2.84, 2.62 lg CFU/g for total aerobic bacteria, 2.71、 2.88 lg CFU/g for yeast and mold, 3.10,3.66 lg CFU/g for Salmonella typhimurium, respectively. Moreover, all quality parameters of cherry tomatoes didn＇t suffer any alterations. It was also observed that the p H, ORP of St AEW and SAEW didn＇t change and the ACC decreased a bit at 60 ℃ after dipping cherry tomatoes for 5 minutes. It was also notable that no cells of any of the microorganisms studied were detected in St AEW and SAEW solutions after treatment, which suggested that St AEW and SAEW could prevent cross-contamination of fresh produce in the cleaning process.

关 键 词：强酸性电位水 弱酸性电位水 樱桃番茄 除菌效果 物化参数 温度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]