Effect of Ultrasonic and Slightly Acidic Electrolyzed Water on the Purification and Quality of Crayfish

KONG Jinhua; ZHU Yongzhi; GE Qingfeng; BIAN Huan; YAN Zheng; LIU Fang; XU Weimin

doi:10.13386/j.issn1002-0306.2021020092

Volume 42 Issue 21

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(21): 182-189. > DOI: 10.13386/j.issn1002-0306.2021020092

KONG Jinhua, ZHU Yongzhi, GE Qingfeng, et al. Effect of Ultrasonic and Slightly Acidic Electrolyzed Water on the Purification and Quality of Crayfish[J]. Science and Technology of Food Industry, 2021, 42(21): 182−189. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020092.

Citation:

PDF (3062 KB)

Effect of Ultrasonic and Slightly Acidic Electrolyzed Water on the Purification and Quality of Crayfish

1.
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
2.
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China

More Information

Received Date: February 17, 2021
Available Online: August 29, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the purification process of crayfish, ultrasonic cleaning technology and slightly acidic electrolyzed water bacteria reduction technology were used to purify living crayfish. In this paper, the total number of colonies and spores, the turbidity of the cleaning solution were used as evaluation indicators, and the available chlorine concentration of slightly acidic electrolyzed water, soaking time and ultrasonic power were single factor levels. The antibacterial effect of slightly acid electrolyzed water and the cleaning effect of ultrasonic technology on crayfish were studied. The results showed that the higher effective chlorine mass concentration of slightly acidic electrolyzed water, the longer treatment time, the better bacteria reduction effect. When the effective chlorine concentration of slightly acidic electrolyzed water was 60 mg/L, the total number of colonies and the total number of spores decreased by 4.26 lg CFU/g and 500 CFU/g after 50 minutes of treatment of crayfish, and the bacteria reduction rate reached 99.99% and 92.61%. The survival rate of crayfish was 100% after treatment with 50 W ultrasonic power for 50 min, and the turbidity of the cleaning solution was 181 NTU, which was significantly better than the control group (P<0.05). After synergistic work of ultrasonic technology and slightly acidic electrolyzed water in purify living crayfish, the initial bacteria of crayfish was decreased from 7.17 lg CFU/g to 3.52 lg CFU/g and the bacteria reduction rate was reached 99.98%, which was significantly better than the bubble cleaning process in workshop (P<0.05). There was no significant difference in the nutritional value and quality of crayfish after purification (P>0.05), and the process was reasonable and effective.
- crayfish,
- slightly acidic electrolyzed water,
- antibacterial,
- ultrasonic,
- living purification,
- quality

FullText(HTML)

References (37)

References

[1]	YI S, LI Y, SHI L, et al. Characterization of population genetic structure of red swamp crayfish, Procambarus clarkii, in China[J]. Scientific Reports,2018,8(1):5586. doi: 10.1038/s41598-018-23986-z
[2]	SUN Z C, YAO G, LI C F, et al. Effects of straw returning and feeding on greenhouse gas emissions from integrated rice-crayfish farming in Jianghan Plain, China[J]. Environmental Science and Pollution Research International,2019,26(12):11710−11718. doi: 10.1007/s11356-019-04572-w
[3]	SCOTT J R, THUNE R L. Bacterial flora of hemolymph from red swamp crawfish, Procambarus clarkii (Girard), from commercial ponds[J]. Aquaculture,1986,58(3-4):161−165. doi: 10.1016/0044-8486(86)90081-5
[4]	陈东清, 李新, 汪兰, 等. 即食小龙虾加工与杀菌工艺研究[J]. 辐射研究与辐射工艺学报,2020,38(5):46−53. [CHEN Dongqing, LI Xin, WANG Lan, et al. Study on technology used in processing and sterilization of ready-to-eat crayfish[J]. Journal of Radiation Research and Radiation Processing,2020,38(5):46−53.
[5]	冯豪杰, 蓝蔚青, 刘大勇, 等. 不同减菌化处理方式对暗纹东方鲀冷藏期间品质变化的影响[J]. 食品科学,2020,41(7):210−217. [FENG Haojie, LAN Weiqing, LIU Dayong, et al. Effects of different sterilization treatments on the quality of puffer fish during refrigerated storage[J]. Food Science,2020,41(7):210−217. doi: 10.7506/spkx1002-6630-20190324-308
[6]	KATAYOSE M, YOSHIDA K, ACHIWA N, et al. Safety of electrolyzed seawater for use in aquaculture[J]. Aquaculture,2007,264(1-4):119−129. doi: 10.1016/j.aquaculture.2006.08.050
[7]	HUANG Y R, HUNG Y C, HSU S Y, et al. Application of electrolyzed water in the food industry[J]. Food Control,2008,19(4):329−345. doi: 10.1016/j.foodcont.2007.08.012
[8]	高薇珊. 微酸性电解水对嗜水气单胞菌杀菌机制及其抑制罗非鱼感染效果的研究[D]. 杭州: 浙江大学, 2017. GAO Weishan. Study on the sterilization mechanism of slightly acidic electrolyzed water against aeromonas hydrophila and its inhibitory effect on tilapia infection[D]. Hangzhou: Zhejiang University, 2017.
[9]	王祥光, 李佳桐, 王玲, 等. 酸性电解水前处理对鲟鱼肉冰温贮藏品质的影响[J]. 食品安全质量检测学报,2020,11(12):3818−3823. [WANG Xiangguang, LI Jiatong, WANG Ling, et al. Effect of acid electrolytic water pretreatment on quality of sturgeon fillet during controlled freezing point storage[J]. Journal of Food Safety & Quality,2020,11(12):3818−3823.
[10]	刘玲, 郭全友, 李保国, 等. 非热杀菌技术在虾类保鲜与加工中的应用[J]. 食品与发酵科技,2018,54(2):83−87, 108. [LIU Ling, GUO Quanyou, LI Baoguo, et al. Application of non-thermal sterilization techniques in the preservation and processing of shrimp[J]. Food and Fermentation Sciences & Technology,2018,54(2):83−87, 108.
[11]	YE Z, WANG S, CHEN T, et al. Inactivation mechanism of escherichia coli induced by slightly acidic electrolyzed water[J]. Scientific Reports,2017,7(1):62−79. doi: 10.1038/s41598-017-00108-9
[12]	张春玲. 电解水对细菌繁殖体及芽孢的杀灭机制研究[D]. 北京: 中国农业大学, 2016. ZHANG Chunling. Study on the killing mechanism of electrolyzed water on bacterial propagules and spores[D]. Beijing: China Agricultural University, 2016.
[13]	YANG G J, SHI Y Q, ZHAO Z Y, et al. Comparison of inactivation effect of slightly acidic electrolyzed water and sodium hypochlorite on bacillus cereus spores[J]. Foodborne Pathogens and Disease,2020,345:1535−3141.
[14]	李芳蓉, 刘淑梅, 刘凤霞, 等. 超声波清洗技术及其在中药材清洗中的应用研究[J]. 中兽医医药杂志,2019,38(1):32−35. [LI Fangrong, LIU Shumei, LIU Fengxia, et al. Ultrasonic cleaning technology and its application in the cleaning of Chinese herbal medicines[J]. Journal of Traditional Chinese Veterinary Medicine,2019,38(1):32−35.
[15]	张潮, 吴宇桐, 孔保华. 超声辅助冷冻对鸡胸肉肌原纤维蛋白乳化稳定性的影响[J]. 食品科学,2020,41(17):104−110. [ZHANG Chao, WU Yutong, KONG Baohua, et al. Effect of ultrasound-assisted freezing on emulsifying stability of myofibrillar protein from chicken breast[J]. Food Science,2020,41(17):104−110. doi: 10.7506/spkx1002-6630-20190817-189
[16]	孙卓, 李佩珊, 盛龙, 等. 超声处理对蛋清粉速溶性的影响[J]. 食品科学,2018,39(21):78−86. [SUN Zhuo, LI Peishan, SHENG Long, et al. Effect of ultrasonic treatment on instant solubility of egg white powder[J]. Food Science,2018,39(21):78−86. doi: 10.7506/spkx1002-6630-201821012
[17]	钟强, 董春晖, 黄志博, 等. 酸性电解水保鲜机理及其在水产品中应用效果的研究进展[J]. 食品科学,2020,42(5):288−295. [ZHONG Qiang, DONG Chunhui, HUANG Zhibo, et al. Research progress of fresh-keeping mechanism and application effect in aquatic products of acidic electrolyzed water[J]. Food Science,2020,42(5):288−295.
[18]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品微生物学检验菌落总数测定: GB 4789.2-2016[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. National food safety standard Food microbiological examination Aerobic plate count: GB 4789.2-2016[S]. Beijing: China Standard Press, 2016.
[19]	张良. 高静压与温度协同杀灭芽孢的效果与机制研究[D]. 北京: 中国农业大学, 2015. Zhang Liang. Research on effectiveness and mechanism of spore inactivation by high hydrostatic pressure combined with heat[D]. Beijing: China Agricultural University, 2015.
[20]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中水分的测定: GB 5009.6-2016[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. National food safety standard Determination of moisture in foods: GB 5009.6-2016[S]. Beijing: China Standard Press, 2016.
[21]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中蛋白质的测定: GB 5009.5-2016[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. National food safety standard Determination of protein in foods: GB 5009.6-2016[S]. Beijing: China Standard Press, 2016.
[22]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中脂肪的测定: GB 5009.6-2016[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. National food safety standard Determination of fat in foods: GB 5009.6-2016[S]. Beijing: China Standard Press, 2016.
[23]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中灰分的测定: GB 5009.4-2016[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. National food safety standard Determination of ash in foods: GB 5009.4-2016[S]. Beijing: China Standard Press, 2016.
[24]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品pH值的测定: GB 5009.237-2016[S]. 北京: 中国标准出版社: 2016. National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration. National food safety standard Determination of pH in foods: GB 5009.6-2016[S]. Beijing: China Standard Press, 2016.
[25]	徐晨, 诸永志, 葛庆丰, 等. 不同外源蛋白对小龙虾丸品质的影响[J]. 肉类研究,2020,34(4):20−26. [XU Chen, ZHU Yongzhi, GE Qingfeng, et al. Effect of exogenous proteins on the quality of crayfish balls[J]. Meat Research,2020,34(4):20−26.
[26]	曹荣, 刘淇, 殷邦忠, 等. 虾仁TPA质构分析及不同熟制加工方式对其品质的影响[J]. 食品研究与开发,2010,31(6):1−4. [CAO Rong, LIU Qi, YIN Bangzhong, et al. Application of TPA in peeled prawn and effect of cooking technology on its quality[J]. Food Research and Development,2010,31(6):1−4. doi: 10.3969/j.issn.1005-6521.2010.06.001
[27]	中华人民共和国农业部. 绿色食品虾: NY/T840-2012[S]. 北京: 中国标准出版社, 2012. Ministry of Agriculture of the People's Republic of China. Green food Shrimp: NY/T840-2012[S]. Beijing: China Standard Press, 2012.
[28]	MA Xingsheng, YI Shuming, YU Yongming, et al. Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing[J]. LWT-Food Science and Technology,2015,61(2):377−384. doi: 10.1016/j.lwt.2014.12.041
[29]	TANTRATIAN S, KAEPHEN K. Shelf-life of shucked oyster in epigallocatechin-3-gallate with slightly acidic electrolyzed water washing under refrigeration temperature[J]. LWT-Food Science and Technology,2020,118:108733. doi: 10.1016/j.lwt.2019.108733
[30]	于福田, 岑剑伟, 李来好, 等. 罗非鱼片微酸性电解水杀菌工艺响应面法优化研究[J]. 南方水产科学,2019,15(1):77−84. [YU Futian, CEN Jianwei, LI Laihao, et al. Response surface methodology for optimization of sterilization effect on tilapia fillet with slightly acidic electrolyzed water[J]. South China Fisheries Science,2019,15(1):77−84. doi: 10.12131/20180164
[31]	JO H Y, TANGO C N, OH D H. Influence of different organic materials on chlorine concentration and sanitization of slightly acidic electrolyzed water[J]. LWT-Food Science and Technology,2018,92:187−194. doi: 10.1016/j.lwt.2018.02.028
[32]	和劲松, 祁凡雨, 叶章颖, 等. 微酸性电解水储藏和杀菌过程中有效氯衰减的动力学模型[J]. 农业工程学报,2013,29(15):263−270. [HE Jinsong, QI Fanyu, YE Zhangying, et al. Decay kinetics model of available chlorine in slightly acidic electrolyzed water in storage and disinfection process[J]. Transactions of the Chinese Society of Agricultural Engineering,2013,29(15):263−270. doi: 10.3969/j.issn.1002-6819.2013.15.032
[33]	葛孟甜, 李正荣, 赖年悦, 等. 两种杀菌方式对即食小龙虾理化性质及挥发性风味物质的影响[J]. 渔业现代化,2018,45(3):66−74. [GE Mengtian, LI Zhengrong, LAI Nianyue, et al. Effects of the two sterilization methods on physicochemical properties and volatile flavor compounds of ready-to-eat Procambarus clarkii[J]. Fishery Modernization,2018,45(3):66−74. doi: 10.3969/j.issn.1007-9580.2018.03.011
[34]	邹玉萍. 即食鱼制品的防腐保藏研究[D]. 无锡: 江南大学, 2008. ZOU Yuping. Research on antiseptic preservation of instant fish products[D]. Wuxi: Jiangnan University, 2008.
[35]	杨振泉, 周海波, 高璐, 等. 超声波协同流水净化对克氏原螯虾中菌落总数及菌相构成的影响[J]. 食品科学,2015,36(17):173−178. [YANG Zhenquan, ZHOU Haibo, GAO Lu, et al. Effect of synergistic purification with ultrasonic and running water on bacterial load and microflora in crawfish(Procambarus clarkii)[J]. Food Science,2015,36(17):173−178. doi: 10.7506/spkx1002-6630-201517033
[36]	SHIROODI S G, OVISSIPOUR M, ROSS C F, et al. Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar)[J]. Food Control,2016,60:401−407. doi: 10.1016/j.foodcont.2015.08.020
[37]	Al-QADIRI H M, AL-HOLY M A, SHIROODI S G, et al. Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)[J]. International Journal of Food Microbiology,2016,231:48−53. doi: 10.1016/j.ijfoodmicro.2016.05.012

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	巢瑾，周令欣，银飞燕，罗茜，赵萌萌，袁勇，吴浩人，李跑，蒋立文. 基于香气指纹图谱和多元化学计量法对黄金茶2号等级的判别分析. 食品科学. 2023(04): 321-328 .
2.	武珊珊，尤名南，潘朦，王玮，郭巧，丁其欢，周雪芳. 白茶香气成分及影响因素研究进展. 食品安全质量检测学报. 2023(12): 1-14 .
3.	卢丹敏，巢瑾，银飞燕，刘福益，柯中楠，叶汉钟，黄建安，刘仲华. 单丛茶香气物质基础分析. 食品科学. 2022(08): 288-296 .
4.	严学芬，许应芬，李海燕，刘燕. 基于顶空固相微萃取法-气相色谱-质谱法和相对气味活度值分析13种凤凰单丛茶香气成分. 食品安全质量检测学报. 2022(17): 5459-5467 .
5.	李殿威，类彦波，陈明明，宋妍，钱丽丽，左峰. 基于HS-SPME-GC-MS对五常稻花香米挥发性指纹图谱构建. 粮食与油脂. 2022(11): 33-39 .