罗非鱼片微酸性电解水杀菌工艺响应面法优化研究
|
摘要
为研究微酸性电解水对新鲜罗非鱼片的杀菌效果,以杀菌对数值为指标,进行单因素和响应面实验,建立各因素与响应值之间的数学模型,确定最佳杀菌条件。结果表明,最佳杀菌条件为有效氯质量浓度35.00 mg·L~(–1),浸泡时间22 min,料液质量体积比1∶6,在此处理条件下,杀菌对数值为(0.735±0.001) lg (CFU·g~(–1)),杀菌率为(81.59±0.04)%。
In order to study the sterilization effect of fresh tilapia fillets with slightly acidic electrolyzed water, the single factor and response surface experiment were adopted to establish the mathematical model between the factors and response values, and the best sterilization conditions were determined. The results show that the best bactericidal condition was 35.00 mg·L~(–1) of available chlorine concentration, 22 min for soaking time and 1∶6(m∶V). Under this condition, the killing logarithm value of bacterial colony was(0.735±0.001)1g(CFU·g~(–1)), and the bactericidal rate was(81.59±0.04)%.
In order to study the sterilization effect of fresh tilapia fillets with slightly acidic electrolyzed water, the single factor and response surface experiment were adopted to establish the mathematical model between the factors and response values, and the best sterilization conditions were determined. The results show that the best bactericidal condition was 35.00 mg·L~(–1) of available chlorine concentration, 22 min for soaking time and 1∶6(m∶V). Under this condition, the killing logarithm value of bacterial colony was(0.735±0.001)1g(CFU·g~(–1)), and the bactericidal rate was(81.59±0.04)%.
引文
[1]李娜,赵永强,李来好,等.冰藏过程中罗非鱼鱼片肌肉蛋白质变化[J].南方水产科学,2016, 12(2):88-94.
[2]于福田,岑剑伟,杨贤庆,等.罗非鱼片发色新技术研究进展[J].食品工业科技,2018, 39(6):322-326.
[3]赵良,岑剑伟,李来好,等.高压静电场结合冰温气调保鲜技术对罗非鱼鱼片品质的影响[J].南方水产科学,2016, 12(3):91-97.
[4]DEWI F R, STANLEY R, POWELL S M, et al. Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products:a review[J]. J Food Sci Tech Mys, 2017,54(5):1321-1332.
[5]中村悌一.微酸性电解水在食品厂卫生管理方面的应用[J].中国洗涤用品工业,2017(1):14-19.
[6]崛田国元.酸性电解水的基础、应用及发展动向[J].中国护理管理,2008, 8(4):7-11.
[7]ISSA-ZACHARIA A, KAMITANI Y, MIWA N A, et al. Application of slightly acidic electrolyzed water as a potential nonthermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts[J]. Food Control, 2011, 22(3/4):601-607.
[8]LIAO X Y, XU AN X T, LI J, et al. Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets[J]. Food Control, 2017, 79:380-385.
[9]MANSUR A R, OH D H. Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage[J]. Food Microbiol, 2015, 51:154-162.
[10]TANGO C N,MANSUR A R,KIM G H,et al. Synergetic effect of combined fumaric acid and slightly acidic electrolysed wateron the inactivation of food-borne pathogens and extending the shelf life of fresh beef[J]. J Appl Microbiol, 2014, 117(6):1709-1720.
[11]HUANG Y R, HUNG Y C, HSU S Y, et al. Application of electrolyzed water in the food industry[J]. Food Control, 2008, 19(4):329-345.
[12]JO H Y, TANGO C N, OH D H. Influence of different organic materials on chlorine concentration and sanitization of slightly acidic electrolyzed water[J]. LWT, 2018, 92:187-194.
[13]WALKER S P, DEMIRCI A, GRAVES R E, et al. Response surface modelling for cleaning and disinfecting materials used in milking systems with electrolysed oxidizing water[J]. Int J Dairy Technol, 2005, 58(2):65-73.
[14]TOMAS-CALLEJAS A, LOPEZ-GALVEZ F, SBODIO A, et al.Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli 0157:H7 and Salmonella cross-contamination on freshcut Red Chard[J]. Food Control, 2012, 23(2):325-332.
[15]ALEXANDRE E M, BRANDAO T R, SILVA C L. Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress[J]. Food Control, 2012,27(2):362-368.
[16]ALEXANDRE E M, SANTOS-PEDRO D M, BRANDAO T R.et al. Influence of aqueous ozone, blanching and combined treat-ments on microbial load of red bell peppers, strawberries and watercress[J]. J Food Eng, 2011, 105(2):277-282.
[17]HUANG Y X, CHEN H Q. Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli 0157:H7on baby spinach[J]. Food Control, 2011, 22(8):1178-1183.
[18]YE Z Y, WANG S, CHEN T, et al. Inactivation mechanism of Escherichia coli induced by slightly acidic electrolyzed water[J]. Sci Rep, 2017,7:6279.
[19]李国威,傅润泽,沈建,等.微酸性电解水对活品虾夷扇贝存活率的影响及杀菌效果[J].渔业现代化,2016, 43(1):68-74.
[20]唐鸟林.电解水处理水产品及其加工环境中致病菌的研究[D].上海:华东理工大学,2010:9-10.
[21]赵德锟,李凌飞,谭雷姝,等.微酸性电解水对鲜切云南红梨贮藏品质影响研究[J].食品安全质量检测学报,2017, 8(1):243-251.
[22]叶章颖,祁凡雨,裴洛伟,等.微酸性电解水对虾仁的杀菌效果及其动力学[J].农业工程学报,2014, 30(3):223-230.
[23]王潇,吴佳佳,张鹤,等.响应面法优化中华管鞭虾酸性电解水杀菌工艺[J].中国食品学报,2015(12):107-114.
[24]周小双,王锦旭,杨贤庆,等.响应面法优化合浦珠母贝糖胺聚糖提取工艺[J].食品与发酵工业,2016, 42(1):238-243.
[25]赵中辉.加工鱼块氯残留量检测及风险分析[J].检验检疫学刊,2012, 22(5):44-65.
[2]于福田,岑剑伟,杨贤庆,等.罗非鱼片发色新技术研究进展[J].食品工业科技,2018, 39(6):322-326.
[3]赵良,岑剑伟,李来好,等.高压静电场结合冰温气调保鲜技术对罗非鱼鱼片品质的影响[J].南方水产科学,2016, 12(3):91-97.
[4]DEWI F R, STANLEY R, POWELL S M, et al. Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products:a review[J]. J Food Sci Tech Mys, 2017,54(5):1321-1332.
[5]中村悌一.微酸性电解水在食品厂卫生管理方面的应用[J].中国洗涤用品工业,2017(1):14-19.
[6]崛田国元.酸性电解水的基础、应用及发展动向[J].中国护理管理,2008, 8(4):7-11.
[7]ISSA-ZACHARIA A, KAMITANI Y, MIWA N A, et al. Application of slightly acidic electrolyzed water as a potential nonthermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts[J]. Food Control, 2011, 22(3/4):601-607.
[8]LIAO X Y, XU AN X T, LI J, et al. Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets[J]. Food Control, 2017, 79:380-385.
[9]MANSUR A R, OH D H. Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage[J]. Food Microbiol, 2015, 51:154-162.
[10]TANGO C N,MANSUR A R,KIM G H,et al. Synergetic effect of combined fumaric acid and slightly acidic electrolysed wateron the inactivation of food-borne pathogens and extending the shelf life of fresh beef[J]. J Appl Microbiol, 2014, 117(6):1709-1720.
[11]HUANG Y R, HUNG Y C, HSU S Y, et al. Application of electrolyzed water in the food industry[J]. Food Control, 2008, 19(4):329-345.
[12]JO H Y, TANGO C N, OH D H. Influence of different organic materials on chlorine concentration and sanitization of slightly acidic electrolyzed water[J]. LWT, 2018, 92:187-194.
[13]WALKER S P, DEMIRCI A, GRAVES R E, et al. Response surface modelling for cleaning and disinfecting materials used in milking systems with electrolysed oxidizing water[J]. Int J Dairy Technol, 2005, 58(2):65-73.
[14]TOMAS-CALLEJAS A, LOPEZ-GALVEZ F, SBODIO A, et al.Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli 0157:H7 and Salmonella cross-contamination on freshcut Red Chard[J]. Food Control, 2012, 23(2):325-332.
[15]ALEXANDRE E M, BRANDAO T R, SILVA C L. Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress[J]. Food Control, 2012,27(2):362-368.
[16]ALEXANDRE E M, SANTOS-PEDRO D M, BRANDAO T R.et al. Influence of aqueous ozone, blanching and combined treat-ments on microbial load of red bell peppers, strawberries and watercress[J]. J Food Eng, 2011, 105(2):277-282.
[17]HUANG Y X, CHEN H Q. Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli 0157:H7on baby spinach[J]. Food Control, 2011, 22(8):1178-1183.
[18]YE Z Y, WANG S, CHEN T, et al. Inactivation mechanism of Escherichia coli induced by slightly acidic electrolyzed water[J]. Sci Rep, 2017,7:6279.
[19]李国威,傅润泽,沈建,等.微酸性电解水对活品虾夷扇贝存活率的影响及杀菌效果[J].渔业现代化,2016, 43(1):68-74.
[20]唐鸟林.电解水处理水产品及其加工环境中致病菌的研究[D].上海:华东理工大学,2010:9-10.
[21]赵德锟,李凌飞,谭雷姝,等.微酸性电解水对鲜切云南红梨贮藏品质影响研究[J].食品安全质量检测学报,2017, 8(1):243-251.
[22]叶章颖,祁凡雨,裴洛伟,等.微酸性电解水对虾仁的杀菌效果及其动力学[J].农业工程学报,2014, 30(3):223-230.
[23]王潇,吴佳佳,张鹤,等.响应面法优化中华管鞭虾酸性电解水杀菌工艺[J].中国食品学报,2015(12):107-114.
[24]周小双,王锦旭,杨贤庆,等.响应面法优化合浦珠母贝糖胺聚糖提取工艺[J].食品与发酵工业,2016, 42(1):238-243.
[25]赵中辉.加工鱼块氯残留量检测及风险分析[J].检验检疫学刊,2012, 22(5):44-65.