Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water  

作　　者：Chunsheng Li Wanqing Sun Shucheng Liu Chuang Pan Di Wang Yang Feng Jianwei Cen Shengjun Chen 

机构地区：[1]Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,National R&D Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou,510300,China [2]Co-Innovation Center of Jiangsu Marine Bio-industry Technology,Jiangsu Ocean University,Lianyungang,222005,China [3]Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian,116034,China [4]College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,524088,China

出　　处：《Food Bioscience》2023年第3期1051-1059,共9页食品生物科学（英文）

基　　金：financially supported by the Guangdong Provincial Special Fund For Modern Agriculture Industry Technology Innovation Teams(2023KJ151);the Youth Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202210);the Central Public-interest Scientific Institution Basal Research Fund,CAFS(2020TD69);the Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,China(NYJG201309).

摘　　要：Ready-to-eat jellyfish production is restricted by the high aluminum residue and unable use of thermal sterilization.In this study,the combined dealumination and sterilization by slightly acidic electrolyzed water(SAEW)were used to produce ready-to-eat jellyfish.The optimal aluminum removal amount reaching 120.17 mg/kg was obtained after response surface analysis.Structure observation through optical microscope after Masson staining and scanning electron microscope showed that the microstructure of jellyfish was not destroyed after SAEW treatment.The increase of total plate count(TPC)and pH value during storage was significantly inhibited by SAEW,while the other properties did not changed significantly.Staphylococcus,especially Staphylococcus epidermidis was dominant in the ready-to-eat jellyfish and many spoilage bacteria were inhibited by SAEW.The correlation network maps showed that Pseudomonas and Shewanella contributed most to the increase of TPC and pH value in the control group,while the correlated microbial genera mainly changed to Acinetobacter,Cutibacterium,and Pseudomonas after SAEW treatment,resulting in the decrease of hardness and chewiness of ready-to-eat jellyfish during storage.The inhibited Pseudomonas contributed most to the decrease of TPC and pH value after SAEW treatment.This study provides a novel technology of dealumination and sterilization for ready-to-eat jellyfish.

关 键 词：Ready-to-eat jellyfish Slightly acidic electrolyzed water ALUMINUM Microbial community Correlation network 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]