不同的电解处理用于食品卫生和保存,模拟包装工厂的洗过程
Carolina Rosai Mendes1, Guilherme Dilarri2, Renato Nallin Montagnolli3
1Department of General and Applied Biology, Sao Paulo State University (UNESP), Avenida 24-A 1515, Rio Claro, SP 13506-900 Brazil.
Journal of food science and technology
|March 15, 2024
概括
电解水有效地消毒桃番茄,减少微生物负载并延长保质期. 这为传统的洗提供了更安全的替代方案,最大限度地减少有毒副产品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 水处理技术水处理技术
背景情况:
- 微生物污染是导致食品腐烂的主要原因之一.
- 自由是一种常见的消毒剂,由于有毒副产品的形成而面临限制.
- 食品加工需要替代的消毒剂.
研究的目的:
- 为了评估电解水作为桃番茄的食品消毒剂.
- 为了比较不同电解水配方的疗效.
- 评估对微生物负载和保质期的影响.
主要方法:
- 在模拟的包装室条件下洗桃番茄.
- 使用NaCl和Na2SO4.4生成的电解水.
- 量化微生物减少 (细菌,真菌,便大肠杆菌).
主要成果:
- 用NaCl电解水显示出更高的疗效.
- 两种电解水类型的细菌减少了2.0 Log CFU mL-1,真菌减少了1.5 Log CFU mL-1.
- 电解水与的便大肠杆菌去除相匹配,延长了3天以上的保质期,残留量低.
结论:
- 电解水是免费的可行的替代品,用于食品消毒.
- 它有效地减少了桃番茄的微生物污染.
- 这项技术提供了增强的食品安全和延长的保质期.
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