Sawai J, Satoh M, Horikawa M, Shiga H, Kojima H
Department of Applied Chemistry, Kanagawa Institute of Technology, Atsugi, Japan.
J Food Prot. 2001 Oct;64(10):1579-83. doi: 10.4315/0362-028x-64.10.1579.
The main component of scallop-shell powder is calcium carbonate (CaCO3). Through heat treatment, CaCO3 in the shell is converted to CaO, which exhibits antibacterial activity. The disinfecting effect of heated scallop-shell powder on shredded cabbage was investigated for various powder concentrations (0.1 to 1.0 g dm(-3)) and treatment temperatures (10 to 40 degrees C). Scallop-shell powder treatment was found to reduce the aerobic bacteria count in cabbage, with increasing effectiveness at higher powder concentrations and treatment temperatures. Coliforms were completely eliminated within 5 min with as little as 0.1 g dm(-3) powder treatment. During storage at 4 degrees C, aerobic bacterial counts did not increase after powder treatment, whereas counts increased with water-washing or sodium hypochlorite treatment at 200 microg dm(-3). The inactivation pattern of bacterial cells in shredded cabbage involved an accelerated decline followed by an extended tail at powder concentrations of 0.1 and 0.5 g dm(-3). We postulate that a fraction of bacterial cells in the initial population becomes tolerant to the shell powder. A proposed model accurately predicts the reducing bacterial counts on shredded cabbage by scallop-shell powder treatment. The decrease in the L-ascorbic acid content of shredded cabbage was approximately 20 to 30% for scallop-shell powder treatment at 0.1 and 0.5 g dm(-3) (20 degrees C), which is almost identical to that by sodium hypochlorite treatment at 200 micorg dm(-3).
扇贝壳粉的主要成分是碳酸钙（CaCO₃）。通过热处理，贝壳中的CaCO₃会转化为具有抗菌活性的CaO。研究了不同粉末浓度（0.1至1.0 g dm⁻³）和处理温度（10至40摄氏度）下加热后的扇贝壳粉对 shredded cabbage（可能是某种切碎的白菜）的消毒效果。结果发现，扇贝壳粉处理可减少白菜中的需氧菌数量，粉末浓度和处理温度越高，效果越好。使用低至0.1 g dm⁻³的粉末处理，5分钟内即可完全消除大肠菌群。在4摄氏度储存期间，粉末处理后需氧菌数量没有增加，而水洗或200 μg dm⁻³的次氯酸钠处理后数量增加。在粉末浓度为0.1和0.5 g dm⁻³时，切碎白菜中细菌细胞的失活模式先是加速下降，然后是延长的尾部。我们推测初始群体中的一部分细菌细胞对贝壳粉产生了耐受性。一个提出的模型准确地预测了扇贝壳粉处理切碎白菜后细菌数量的减少情况。在0.1和0.5 g dm⁻³（20摄氏度）的扇贝壳粉处理下，切碎白菜中L - 抗坏血酸含量的下降约为20%至30%，这与200 μg dm⁻³的次氯酸钠处理几乎相同。
