农业工程学报
農業工程學報
농업공정학보
2014年
3期
223-230
,共8页
叶章颖%祁凡雨%裴洛伟%杨楠%和劲松%魏晓明%朱松明
葉章穎%祁凡雨%裴洛偉%楊楠%和勁鬆%魏曉明%硃鬆明
협장영%기범우%배락위%양남%화경송%위효명%주송명
品质分析%细菌%动力学%微酸性电解水%南美白对虾%有效氯质量浓度
品質分析%細菌%動力學%微痠性電解水%南美白對蝦%有效氯質量濃度
품질분석%세균%동역학%미산성전해수%남미백대하%유효록질량농도
quality analysis%bacteria%kinetics%slightly acidic electrolyzed water%Litopenaeus vannamei%available chlorine concentration
为探明微酸性电解水（slightly acidic electrolyzed water，SAEW）对南美白对虾（Litopenaeus vannamei）虾仁表面杀菌效果及其动力学规律，选取料液比1：4、1：10、1：20，将虾仁分别浸洗杀菌2、5、10 min，对杀菌过程中虾仁表面及SAEW残存液中总菌落数，与有效氯质量浓度（available chlorine concentration，ACC）的变化进行测定，建立ACC衰减与微生物减灭的动力学模型，并通过颜色、硬度、pH值，及水分横向弛豫行为分析，探讨 SAEW 杀菌处理对虾仁品质的影响。结果表明 SAEW 对虾仁表面大肠杆菌有较强杀菌效果，并随处理时间的延长、作用量的增大，SAEW的杀菌效力不断增强，处理5 min时，随着料液比的增加，虾仁表面菌落数从最初的6.6 l（CFU/mL），依次降到5.0、4.7、4.4 lg(CFU/mL)，料液比为1：20时，静置浸洗10 min后，虾仁表面菌落数由最初的6.6 lg(CFU/mL)降至3.9 lg(CFU/mL)；同时SAEW浸洗液中残存菌落数也随处理时间的延长、作用量的增大，而不断减少，在处理2、5和10 min时，SAEW中的残存菌落数分别为4.18、3.47、2.78 lg(CFU/mL)，处理时间为5 min时，随料液比的增加，SAEW中的残存菌落数分别为3.47、2.78、2.65 lg(CFU/mL)；同时SAEW中ACC的消耗随处理时间的延长、而不断变大，杀菌处理5、10 min时，ACC质量浓度从初始的20.53 mg/L分别降至7.79、10.97 mg/L。动力学分析表明：SAEW在杀灭虾仁表面大肠杆菌的过程中，ACC的衰减可以用一级动力学模型描述，拟合后决定系数R2均大于0.9，而微生物的减灭遵循更为复杂的动力学模型；此外经过SAEW杀菌处理的虾仁，其颜色、pH值、硬度、以及水分的横向弛豫行为，与未处理样品相比，基本没有显著性变化。相关结果能为SAEW在水产品加工过程中的应用提供技术指导，同时也有助于SAEW杀菌技术理论的完善。
為探明微痠性電解水（slightly acidic electrolyzed water，SAEW）對南美白對蝦（Litopenaeus vannamei）蝦仁錶麵殺菌效果及其動力學規律，選取料液比1：4、1：10、1：20，將蝦仁分彆浸洗殺菌2、5、10 min，對殺菌過程中蝦仁錶麵及SAEW殘存液中總菌落數，與有效氯質量濃度（available chlorine concentration，ACC）的變化進行測定，建立ACC衰減與微生物減滅的動力學模型，併通過顏色、硬度、pH值，及水分橫嚮弛豫行為分析，探討 SAEW 殺菌處理對蝦仁品質的影響。結果錶明 SAEW 對蝦仁錶麵大腸桿菌有較彊殺菌效果，併隨處理時間的延長、作用量的增大，SAEW的殺菌效力不斷增彊，處理5 min時，隨著料液比的增加，蝦仁錶麵菌落數從最初的6.6 l（CFU/mL），依次降到5.0、4.7、4.4 lg(CFU/mL)，料液比為1：20時，靜置浸洗10 min後，蝦仁錶麵菌落數由最初的6.6 lg(CFU/mL)降至3.9 lg(CFU/mL)；同時SAEW浸洗液中殘存菌落數也隨處理時間的延長、作用量的增大，而不斷減少，在處理2、5和10 min時，SAEW中的殘存菌落數分彆為4.18、3.47、2.78 lg(CFU/mL)，處理時間為5 min時，隨料液比的增加，SAEW中的殘存菌落數分彆為3.47、2.78、2.65 lg(CFU/mL)；同時SAEW中ACC的消耗隨處理時間的延長、而不斷變大，殺菌處理5、10 min時，ACC質量濃度從初始的20.53 mg/L分彆降至7.79、10.97 mg/L。動力學分析錶明：SAEW在殺滅蝦仁錶麵大腸桿菌的過程中，ACC的衰減可以用一級動力學模型描述，擬閤後決定繫數R2均大于0.9，而微生物的減滅遵循更為複雜的動力學模型；此外經過SAEW殺菌處理的蝦仁，其顏色、pH值、硬度、以及水分的橫嚮弛豫行為，與未處理樣品相比，基本沒有顯著性變化。相關結果能為SAEW在水產品加工過程中的應用提供技術指導，同時也有助于SAEW殺菌技術理論的完善。
위탐명미산성전해수（slightly acidic electrolyzed water，SAEW）대남미백대하（Litopenaeus vannamei）하인표면살균효과급기동역학규률，선취료액비1：4、1：10、1：20，장하인분별침세살균2、5、10 min，대살균과정중하인표면급SAEW잔존액중총균락수，여유효록질량농도（available chlorine concentration，ACC）적변화진행측정，건립ACC쇠감여미생물감멸적동역학모형，병통과안색、경도、pH치，급수분횡향이예행위분석，탐토 SAEW 살균처리대하인품질적영향。결과표명 SAEW 대하인표면대장간균유교강살균효과，병수처리시간적연장、작용량적증대，SAEW적살균효력불단증강，처리5 min시，수착료액비적증가，하인표면균락수종최초적6.6 l（CFU/mL），의차강도5.0、4.7、4.4 lg(CFU/mL)，료액비위1：20시，정치침세10 min후，하인표면균락수유최초적6.6 lg(CFU/mL)강지3.9 lg(CFU/mL)；동시SAEW침세액중잔존균락수야수처리시간적연장、작용량적증대，이불단감소，재처리2、5화10 min시，SAEW중적잔존균락수분별위4.18、3.47、2.78 lg(CFU/mL)，처리시간위5 min시，수료액비적증가，SAEW중적잔존균락수분별위3.47、2.78、2.65 lg(CFU/mL)；동시SAEW중ACC적소모수처리시간적연장、이불단변대，살균처리5、10 min시，ACC질량농도종초시적20.53 mg/L분별강지7.79、10.97 mg/L。동역학분석표명：SAEW재살멸하인표면대장간균적과정중，ACC적쇠감가이용일급동역학모형묘술，의합후결정계수R2균대우0.9，이미생물적감멸준순경위복잡적동역학모형；차외경과SAEW살균처리적하인，기안색、pH치、경도、이급수분적횡향이예행위，여미처리양품상비，기본몰유현저성변화。상관결과능위SAEW재수산품가공과정중적응용제공기술지도，동시야유조우SAEW살균기술이론적완선。
Slightly acidic electrolyzed water (SAEW) with pH 5.0-6.5 is produced by electrolysis of dilute hydrochloric acid or salt solution in a chamber without a membrane. SAEW can effectively kill various pathogenic bacteria as one of the most potential green disinfectants. However, SAEW is susceptible to being exposed to time, air, and illumination etc. The influence of SAEW for inactivation ofEscherichia coli on white shrimp (Litopenaeus vannamei) under different washing conditions was investigated. At room temperature, the effectiveness of SAEW (with available chlorine concentration (ACC) of 20 mg/L, pH value of 6.1 and ORP of 812 mV) to inactivate Escherichia coli with different dipping times (2, 5 and 10 min), weight ratio of shrimp to SAEW (1:4, 1:10 and 1:20) was evaluated, and changes of ACC were also measured. For inoculation, each shrimp was determined to be intact, and then exposed to a 90°C water bath boiling for 20 min. to inactivate bacteria on the surface of shrimps. Each sample was inoculated with E. coli by spreading 0.5 mL onto each surface respectively and then placed in a clean bench for 20 min. to allow for the attached E. coli. The level of E. coli on the shrimp surface was ensured to be of approximately 6.0-7.0 lgCFU/mL, and bacterial cells on surfaces of shrimp or in residual solution after treatment were counted using a dilution plate count at 37°C for 24h onto nutrient agar, and shrimp that were not washed were used as a control. Moreover, the decay kinetics models of ACC in SAEW during disinfection were established. The effect of SAEW on meat quality was also evaluated, respectively from color, pH value, hardness, and the moisture distribution. The results showed that SAEW has a strong bactericidal activity againstE coli. on white shrimp, while distilled water has a relative weaker role. As the action time prolonged, and the amount of SAEW increased, the bactericidal effect of SAEW was intensified. Meanwhile, the residue bacteria colony in SAEW was also reduced and expenses of active chlorine was increased as the action time was prolonged, and the amount of SAEW increased during the disinfection process. The effective order of time on the bactericidal activity of SAEW was 10 min > 5 min > 2 min under the same ratio of shrimp to SAEW, dipping in SAEW (weight ratio of shrimp to SAEW was 1:4) for 10 min reducedE. coli population from 6.6 to 3.9 lgCFU/mL, which better than the control treatment. E.coli counts in a residual solution can reduce by 1-2 lgCFU/mL. Increasing the amount of SAEW enhanced the bactericidal effect obviously. The decay of ACC and bactericidal kinetic followed first-order kinetics during the disinfection process, and the model had good predicted results. In addition, there was no significant differences between the treated meat quality by SAEW and the controls, respectively from color, pH, hardness, and the moisture distribution of white shrimp meat. Therefore, SAEW has a strong bactericidal activity, and does not affect the meat quality of white shrimp, and has a great potential for application compared with the traditional thermal treatment.
