Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp.
Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp.
复制标题
酸性电解水作为一种新型传输介质，用于高静水压降低带壳鲜虾的细菌负荷
DOI：
10.3389/fmicb.2016.00305
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发表时间：
2016
影响因子：
5.2
通讯作者：
Zhao Y
中科院分区：
文献类型：
--
作者：
Du S;Zhang Z;Xiao L;Lou Y;Pan Y;Zhao Y
酸性电解水是一种新型的非热杀菌技术，在食品工业中得到了广泛的应用。本研究首次研究了AEW作为一种新型的压力传递介质在高静水压（AEW-HHP）加工中对虾仁中微生物的灭活效果。采用响应面分析法，得到AEW-HHP灭活无菌虾仁中副溶血性弧菌的最佳条件：电解液中NaCl浓度为1.5 g/L，处理压力为400 MPa，处理时间为10 min。AEW显著提高了HHP对人工污染的带壳生鲜食品上的副溶血性弧菌和单核细胞增生李斯特菌的灭活效率对虾对两种病原菌的对数抑制率分别为6.08和5.71 log 10 CFU/g，而普通HHP对两种病原菌的对数抑制率分别为4.74和4.31 log 10 CFU/g。同时，扫描电子显微镜（SEM）显示了同样的现象。对于自然污染的鲜虾，通过平板计数和PCR-DGGE检测，AEW-HHP也能显著减少微生物植物群。在组织学上，接受AEW-HHP处理的虾的肌肉组织也没有显著变化。总之，利用AEW作为一种新的传输介质进行HHP加工是一种创新的非热处理技术，可以提高虾和其他水产品的食品安全性。
Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used in the food industry. In this study, we firstly investigated the effect of AEW as a new pressure transmitting medium for high hydrostatic pressure (AEW-HHP) processing on microorganisms inactivation on shelled fresh shrimp. The optimal conditions of AEW-HHP for Vibrio parahaemolyticus inactivation on sterile shelled fresh shrimp were obtained using response surface methodology: NaCl concentration to electrolysis 1.5 g/L, treatment pressure 400 MPa, treatment time 10 min. Under the optimal conditions mentioned above, AEW dramatically enhanced the efficiency of HHP for inactivating V. parahaemolyticus and Listeria monocytogenes on artificially contaminated shelled fresh shrimp, and the log reductions were up to 6.08 and 5.71 log10 CFU/g respectively, while the common HHP could only inactivate the two pathogens up to 4.74 and 4.31 log10 CFU/g respectively. Meanwhile, scanning electron microscopy (SEM) showed the same phenomenon. For the naturally contaminated shelled fresh shrimp, AEW-HHP could also significantly reduce the micro flora when examined using plate count and PCR-DGGE. There were also no significant changes, histologically, in the muscle tissues of shrimps undergoing the AEW-HHP treatment. In summary, using AEW as a new transmitting medium for HHP processing is an innovative non thermal technology for improving the food safety of shrimp and other aquatic products.