微酸性电解水用于鲜切莲藕杀菌处理的实验研究

Experimental study on the disinfection of fresh-cut lotus root using slightly acidic electrolyzed water

鲜切果蔬的微生物安全问题一直是食品安全领域的研究热点,电解水技术在食品安全上的应用日益受到重视。以鲜切莲藕为研究对象,以强酸性电解水和次氯酸钠溶液作为对照,对微酸性电解水处理鲜切莲藕的杀菌效果进行了研究。结果发现,用微酸性电解水处理鲜切莲藕,可以明显降低附着于产品上的各类微生物,增加产品的食用安全性,且微酸性电解水较之强酸性电解水有着更强的杀菌效果。通过对微酸性电解水用于鲜切莲藕的杀菌工艺优化发现,浸泡比例和浸泡时间对微酸性电解水处理鲜切莲藕的杀菌工艺有显著性影响,有效氯浓度对杀菌效果没有显著性影响。最佳工艺条件如下:有效氯质量浓度为10mg/L,浸泡比例为1∶5,浸泡时间为10min。本研究对于微酸性电解水在鲜切产品上的应用提供了一定的技术支持。

The microbial safety of fresh-cut fruits and vegetables is always the focus in food safety, and the application of electrolyzed water in food safety has been paid more and more attention. The disinfecting efficacy of slightly acidic electrolyzed water （SAEW） on the fresh-cut lotus root is investigated compared to the use of acidic electrolyzed water（AEW） and sodium hypochlorite. The results show that SAEW can reduce the microbes on the fresh-cut lotus root and enhance the food safety; comparing with AEW, which has stronger antibacterial ability on the fresh-cut lotus root. In the optimization of disinfection, it is found that the dipping time and dipping ratio play significant role in disinfection ability of SAEW on the fresh-cut lotus root, while active chlorine concentration has no significant effect. The optimal parameters are as follows： ACC of 10 mg/L, dipping ratio of 1 ： 5 and time of 10 min. The study provides a beneficial supplement for the application of electrolyzed water in freshcut produce.