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Position: Home > Articles > Effect of strongly acidic electrolyzed water treatment on total bacteria numbers of fresh pork Science and Technology of Food Industry 2012 (1) 144-147

强酸性电解水对猪通脊的杀菌效果研究

作  者：
李建;赵瑞平;郑德奖;李华贞;刘海杰
单  位：
中国农业大学食品科学与营养工程学院
关键词：
强酸性电解水;猪通脊;杀菌效果;影响因素
摘  要：
考察强酸性电解水对猪肉的杀菌效果、影响因素以及在杀菌过程中强酸性电解水各指标的变化。结果表明:强酸性电解水的有效氯浓度(ACC)从29.62mg/L增加到88.87mg/L,其对猪肉样品的杀菌率由88.2%上升到96.3%,杀菌率呈迅速上升,而后变化趋于平缓。用强酸性电解水浸渍猪肉10min,其体积(mL)为样品质量(g)7倍后,再增加强酸性电解水体积,杀菌效果没有明显提高。强酸性电解水处理样品8min后,细菌总数的对数从4.59下降到3.40,此后,延长浸泡时间,细菌总数变化不大。在处理过程中,强酸水的有效氯浓度、氧化还原电位和pH在1min内急剧下降,而后下降趋势变缓。
译  名：
Effect of strongly acidic electrolyzed water treatment on total bacteria numbers of fresh pork
作  者：
LI Jian,ZHAO Rui-ping,ZHENG De-jiang,LI Hua-zhen,LIU Hai-jie (College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
关键词：
strongly acidic electrolyzed water;fresh pork;disinfetion effect;influencing factors
摘  要：
The effect of strongly acidic electrolyzed water(SAEW) treatment on total bacteria numbers of pork samples was studied,factors influencing disinfection effects and changes of physicochemical parameters of SAEW during treatments.The results showed that bacteriocidal efficiency increased from 88.2% to 96.3%,as the available chlorine of concentration of SAEW rased from 29.62mg/L to 88.87mg/L.The bacteriocidal efficiency rised up quickly at the beginning,then slowed down.The effect of sterilization could be enhanced by adding SEOW or extending the soaking time.After the volume of AEOW was 7 times as sample quality,disinfetion effects of SAEW did not improve obviously with additional SAEW.Following soaking treatment with SAEW for 8min,bacteria counts reduced from 4.59lgcfu/g to 3.40lgcfu/g.Additional soaking time did not achieve additional reduction.The available chlorine of concentration,oxidation reduction potential and pH of SAEW all declined sharply within 1min during soaking treatments.

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