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微酸性电解水对活品虾夷扇贝存活率的影响及杀菌效果

  

  1. （1广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，水产品深加工广东普通高等学校重点实验室，
    国家贝类加工技术研发分中心(湛江)，广东 湛江，524088；
    2中国水产科学研究院渔业机械仪器研究所，上海 200092；
    3上海海洋大学食品学院，上海 201306）
  • 出版日期:2016-02-20 发布日期:2022-09-01
  • 通讯作者: 沈建（1971—），男，研究员，研究方向：水产品加工技术装备。E-mail：shenjian@fmiri.ac.cn
  • 作者简介:李国威（1990—），男，硕士研究生，研究方向：海洋生物资源利用。E-mail：gdlgw123@foxmail.com
  • 基金资助:
    国家科技支撑计划课题（2015BAD17B01）；现代农业产业技术体系—贝类体系“贝类保活流通与初加工（CARS4808B）”

The effects of slightly acidic electrolyzed water on the disinfection and survivial rate of live Japanese scallop (Patinopecten yessoensis)#br#

  1. (1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, National Research and Development Branch Center for Shellfish Processing (Zhanjiang),Zhanjiang 524088, China;
    2 Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China;
    3 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
  • Online:2016-02-20 Published:2022-09-01

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摘要： 以活品虾夷扇贝(Patinopecten yessoensis)为实验对象，用不同理化性质的微酸性电解水(slightly acidic electrolyzed water，SAEW)处理受试扇贝，并用副溶血性弧菌人工浸染经微酸性电解水处理过的扇贝，检测其存活率、微酸性电解水杀菌效果、副溶血性弧菌的变化规律，以及虾夷扇贝在不同电解水处理阶段的菌相。结果显示，微酸性电解水处理1 min、2 min、4 min，扇贝存活率为82%，处理8 min存活率为80%，均高于染菌组和对照组；电解水处理时间与细菌总数和大肠菌群呈显著负相关（P＜0.05），与处理时采用的电解水有效氯浓度没有显著性关系（P＞0.05）。采用电解水处理8 min后，活品虾夷扇贝体内染上的副溶血性弧菌数量从＞1 100 MPN/g降至28 MPN/g。扇贝初期主要菌群为假单胞菌和弧菌，在经过微酸性电解水处理后，其体内的菌群趋于复杂化，优势菌群有所改变，细菌总数有所下降。24 h后经电解水处理或者未处理的虾夷扇贝体内优势腐败菌均为假单胞菌。研究表明，SAEW在虾夷扇贝净化中具有一定的应用潜力。

关键词: 活品虾夷扇贝, 微酸性电解水, 存活率, 杀菌效果, 副溶血性弧菌, 菌相

Abstract: The aims of this study were to test the feasibility of slightly acidic electrolyzed water directly used for sterilization and purification of live Japanese scallop. The live Japanese scallop as test object were treated with different physicochemical properties of slightly acidic electrolyzed water (SAEW), and then artificially dipped with Vibrio parahaemolyticus. The disinfection effect of slightly acidic electrolyzed water, the survival rate of the scallop, the variation of V. parahaemolyticus and the microflora in different stages of water treatment were tested or determined by statistical method and biochemical experiments. The results showed that the survival rates after 1min group, 2min group and 4min group treated with slightly acidic electrolyzed water were all 82%, 8min group was 80%, the survival rates of the scallop in slightly acidic electrolyzed water groups were higher than that of the control (infected) group. The time of electrolyzed water treatment was significantly positive correlated with the total number of bacteria and coliforms (p＜0.05), and was no significantly related to the effective chlorine concentration of the electrolytic water used in the process of treatment (p＞0.05). And the quantity of V. parahaemolyticus in the live scallop fell from >1100MPN/g to 28MPN/g along with time extending of treatment of the electrolyzed water. In this experiment, the main bacteria in the early stage of the scallop were Pseudomonas and Vibrio. After the treatment, bacteria in the scallop tended to be complex, the dominant bacteria changed and the total number of bacteria decreased. The specific spoilage organism (SSO) after 24h was Pseudomonas in the treated scallop or not. In summary, SAEW has a potential application in the purification of live Japanese scallop.

Key words: live Japanese scallop (Patinopecten yessoensis), slightly acidic electrolyzed water, survival rate, disinfection effect, Vibrio parahaemolyticus, microflora,