微酸性电解水对宣威火腿切片杀菌效果的研究

微酸性电解水对宣威火腿切片杀菌效果的研究
目的  研究微酸性电解水(slightly acidic electrolyzed water, SAEW)处理对云南宣威火腿切片的杀菌效果。方法  将宣威火腿切片与SAEW按不同时间(2.5、5、7.5、10 min)、不同料液比(1:2、1:5、1:10 g/mL)和不同温度(25、40、60 ℃)进行浸泡处理, 通过菌落总数变化反映其杀菌效果, 并通过感官品质、颜色和硬度等指标, 探讨SAEW杀菌处理对宣威火腿切片品质的影响。结果  SAEW对宣威火腿切片表面微生物有较强杀菌效果, 并随处理时间的延长、料液比的增加和温度的升高, SAEW的杀菌效力不断增强。当料液比为1:10 g/mL, 浸泡处理10 min, 火腿切片表面菌落数由最初的1.57 Log CFU/g 降至0.79 Log CFU/g; 随着料液比的增加, 火腿切片浸泡处理10 min, 表面菌落数从最初的1.57 Log CFU/g 依次降至1.27、1.01和0.79 Log CFU/g; 温度对SAEW杀菌有一定协同作用, 随温度升高, 样品表面菌落总数显著降低(P＜0.05);  SAEW处理对火腿切片的感官品质、颜色和硬度均没有显著影响。结论  SAEW处理不仅能够有效控制火腿切片中微生物危害, 还能保证其品质不被破坏, 具有良好的开发潜力。

Objective  To study the sterilization effects of slightly acidic electrolyzed water (SAEW) on the sliced Xuanwei ham. Methods  The aerobic bacterial count was analyzed under different soaking times (2.5, 5, 7.5, 10 min), different ratio of sample to SAEW (1:2, 1:5, 1:10 g/mL) and different temperatures(25, 40, 60 ℃). Moreover, effects of SAEW on meat quality were also evaluated from sensory quality, color and hardness. Results  SAEW had a strong bactericidal activity against microorganisms on ham. As the soaking time prolonged, the amount of SAEW increased and the action temperature increased, the bactericidal effect of SAEW was intensified. The aerobic bacterial count on surface of sliced ham was decreased from 1.57 Log CFU/g to 0.79 Log CFU/g when ratio of sample to SAEW was 1:10 g/mL and soaking times was 10 min. As ratio of sample to SAEW increased, the aerobic bacterial count on surface of sliced ham was dropped from 1.57 Log CFU/g to 1.27, 1.01, 0.79 Log CFU/g in sequence when soaking times was 10 min. The synergistic effect of SAEW combined with temperature was exhibited. With the increase treatment temperature, the aerobic bacterial count on sample had declined significantly(P<0.05). Moreover, there were no significant differences between the sliced Xuanwei ham treated by SAEW and the untreated, from sensory quality, color and hardness, respectively. Conclusion  SAEW, a new technology with good development potential, can control the microbiological hazard and also maintain the quality of samples.

标题：微酸性电解水对宣威火腿切片杀菌效果的研究
英文标题：Sterilization effects of sliced Xuanwei ham treated with slightly acidic electrolyzed water

作者：
赵德锟 云南农业大学食品科学技术学院
高薇珊 浙江大学生物系统工程与食品科学学院
谭雷姝 昆明冶金高等专科学校
范江平 云南农业大学食品科学技术学院
叶章颖 浙江大学生物系统工程与食品科学学院
和劲松 云南农业大学食品科学技术学院

中文关键词:微酸性电解水,宣威火腿,杀菌,
英文关键词:slightly acidic electrolyzed water,Xuanwei ham,sterilization,

发表日期：2016-08-31

2025-1-29 19:45 上传 微酸性电解水对宣威火腿切片杀菌效果的研究.pdf

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