College of Food Science and Technology, Shanghai Ocean University , Shanghai 201306, China.
J Agric Food Chem. 2013 Sep 11;61(36):8695-702. doi: 10.1021/jf4019933. Epub 2013 Aug 28.
Electrolyzed water ice is a relatively new concept developed in food industry in recent years. The effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeus vannamei) was investigated. Physical, chemical, and microbiological changes of the shrimp were examined during the storage. The results showed that compared with tap water (TW) ice, AEW ice displayed a potential ability in limiting the pH changes of shrimp flesh and significantly (p < 0.05) retarded the changes of color difference and the formation of total volatile basic nitrogen (TVBN). And AEW ice treatment had no adverse effects on the firmness of shrimp. Conventional plate count enumeration and PCR-DGGE demonstrated that AEW ice had a capability of inhibiting growth of bacteria on raw shrimp, and the maximum reductions of population reached >1.0 log CFU/g (>90%) on the sixth day. Moreover, AEW ice was clearly more efficient in maintaining the initial attachments between muscle fibers in shrimp according to histological section analysis. On the basis of above analysis, AEW ice can be a new alternative of traditional sanitizer to better preserve the quality of seafood in the future.
电解水冰是近年来食品工业中开发的一个相对较新的概念。研究了酸性电解水（AEW）冰对南美白对虾（Litopenaeus vannamei）品质的保鲜效果。在贮藏过程中，检测了虾的物理、化学和微生物变化。结果表明，与自来水（TW）冰相比，AEW 冰具有限制虾肉 pH 值变化的潜力，显著（p < 0.05）延缓了色差和总挥发性碱性氮（TVBN）的形成。AEW 冰处理对虾的硬度没有不良影响。常规平板计数和 PCR-DGGE 表明，AEW 冰具有抑制生虾细菌生长的能力，在第六天细菌数量最大减少 >1.0 log CFU/g（>90%）。此外，根据组织切片分析，AEW 冰在保持虾肌肉纤维之间初始附着方面明显更有效。基于上述分析，AEW 冰可以成为传统消毒剂的新替代品，以更好地保持未来海鲜的质量。
