Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA; School of Food Science, Washington State University, Pullman, WA 99164, USA.
School of Food Science, Washington State University, Pullman, WA 99164, USA; Department of Food Science and Technology, UC Davis, Davis, CA 95616, USA.
Int J Food Microbiol. 2018 Jul 2;276:10-19. doi: 10.1016/j.ijfoodmicro.2018.04.005. Epub 2018 Apr 4.
This study investigated the effect of different electrolyzed water (EO) solutions, including acidic electrolyzed water (AEW) and neutral electrolyzed water (NEW), alone and in combination with mild thermal processing (50, 55, 60, 65 °C) at different exposure times (2, 6, 10 min) on the reduction of Listeria monocytogenes on Atlantic salmon fillets. The effects of the EO water solutions on cell wall structures of L. monocytogenes and on the secondary structure of salmon protein were studied using Fourier Transform Infra-Red (FTIR) spectroscopy. Temperature and time significantly influenced the efficacy of the AEW and NEW. NEW has stronger antimicrobial properties as compared to AEW. The highest bacterial reduction was observed at 65 °C after 10 min for salmon treated with NEW, with a 5.6 log CFU/g reduction. Spectral features show that the secondary protein structures in salmon muscle treated with NEW were less affected than tissue treated with AEW as shown in a PCA model. In addition, the FTIR spectra for L. monocytogenes showed that the NEW and AEW affected cell wall properties differently; this might be due to the form of available chlorine in NEW and AEW and to AEW having a lower pH. In general, NEW showed better antimicrobial properties, particularly when combined with mild thermal processing than AEW and also caused less alteration in protein structure. The findings of this study may be used to improve the quality and safety of cured and smoked ready-to-eat fish products.
本研究调查了不同电解水（EO）溶液，包括酸性电解水（AEW）和中性电解水（NEW），单独使用和与温和热加工（50、55、60、65°C）相结合，在不同暴露时间（2、6、10 分钟）对大西洋鲑鱼片上单核细胞增生李斯特菌减少的影响。使用傅里叶变换红外（FTIR）光谱研究了 EO 水对单核细胞增生李斯特菌细胞壁结构和鲑鱼蛋白二级结构的影响。温度和时间对 AEW 和 NEW 的效果有显著影响。与 AEW 相比，NEW 具有更强的抗菌性能。用 NEW 处理的鲑鱼在 65°C 下 10 分钟后观察到最高的细菌减少，减少了 5.6logCFU/g。光谱特征表明，与用 AEW 处理的组织相比，用 NEW 处理的鲑鱼肉中的二级蛋白质结构受影响较小，如 PCA 模型所示。此外，单核细胞增生李斯特菌的 FTIR 光谱表明，NEW 和 AEW 对细胞壁性质的影响不同；这可能是由于 NEW 和 AEW 中有效氯的形式以及 AEW 的 pH 值较低所致。总的来说，NEW 显示出比 AEW 更好的抗菌性能，特别是与温和的热加工相结合时，并且对蛋白质结构的改变也较小。本研究的结果可用于提高腌制和熏制即食鱼制品的质量和安全性。
