Study On Application Of Electrolyzed Water Ice In Preserving Freshness Of Sea Food

Shrimp as one of the categories of aquatic products, its breeding has become theimportant pillar industry in aquaculture of our country. However the shrimp formicrobial, chemical and physical change easily lead to shorten the shelf life, affectingthe sales market. So need to develop an effective storage technology, to meet therequirements of prawn safety and high quality. Based on these characteristics ofelectrolysis of water, improve the morphology of electrolysis of water, the preparationof electrolysis of water ice. Makes the electrolysis of water ice on the fresh productshave further application effect. In the process of product sales, often use tap water ice tofreeze preserved vegetables and fish. Ice to fresh seafood at low temperature. Frozenstorage process, the freshness of fish for industry and consumers is critical.Volatile dynamics research, this article from the acidic electrolysis of water icebactericidal effect of pure culture studies, and open and closed shading condition, theeffect of preservation of prawn research acid electrolysis of water ice. Application oftraditional culture the bacteria count technique, PCR and DGGE technology monitoringin the process of electrolysis of water ice storage bactericidal effect, to save theelectrolysis of water ice at the same time before and after and before and after the use ofphysical and chemical properties was investigated. The aim of this study was toaccumulate relevant physical and chemical indicators of electrolysis of water ice, obtainthe pure culture pathogenic bacteria sterilization effect is the basis of the data, providefeasibility of support for the practical application of electrolysis of water ice, exploredifferent from traditional water ice, the electrolysis of water ice prawn preservationeffect of this new technology, accumulation of electrolysis of water ice in an airtightwindow prawn preservation effect under the condition of basic data, provide theoreticalsupport for the application research of electrolysis of water ice.1.In order to study the changes in physicochemical properties of electrolyzed water ice during storage and their effect on inactivation of Vibrio Parahaemolyticus, five typesof electrolyzed water ice prepared from different concentration of sodium chloridesolution (0.75,1,1.25,1.5å'Œ1.75g/L) and were frozen at-36℃.And a set ofphysicochemical properties, including pH values, oxidation reduction potential (ORP)and available chlorine concentration (ACC), were measured on storage hours (0-10h),and the bactericidal efficiency on Vibrio Parahaemolyticus by electrolyzed water icewas studied during Storage. The results showed that pH value did not have significantdifference (p>0.05) from0to6h, while after6h the rate of pH change of electrolyzedwater ice prepared from NaCl≤1g/L was less than that of NaCl concentration>1g/L.ORP and ACC decreased gradually, and the ORP changes almost follow the same trend.However, the ACC loss rate of NaCl>1.5g/L was higher than that of NaCl≤1.5g/L.Compared sterilization with all other adjacent concentration difference, the difference ofthe bactericidal efficiency on Vibrio Parahaemolyticus by the electrolyzed water ice ofNaCl concentration1.5g/L and1.25g/L, the highest ratio was to117.6times. Accordingto the correlation analysis, the respective correlation coefficients of pH, ORP, ACC onthe bactericidal capacity were0.831,0.787and0.944.2. Electrolyzed water ice is a relatively new concept developed in food industry inrecent years. The effect of acidic electrolyzed water ice (AEW-ice) on preserving thequality of shrimp (Litopenaeus vannamei) was investigated. Physical, chemical andmicrobiological changes of the shrimp were examined during the storage. The resultsshowed that compared with tap water ice (TW-ice), AEW-ice significantly (p<0.05)retarded the changes of color difference, and markedly (p<0.05) inhibited the increaseof pH and the formation of total volatile basic nitrogen (TVBN). And AEW-icetreatment had no adverse effects on the firmness of shrimp. Conventional plate countenumeration and PCR-DGGE demonstrated that AEW-ice had a capability to inhibitgrowth of bacteria on raw shrimp, and the maximum reductions of population reachedat>1.0log CFU/g (>90%) at the6thday. Moreover, AEW-ice was clearly more efficientin maintaining the initial attachments between muscle fibers in shrimp according tohistological section analysis. Based on above analysis, AEW-ice can be a newalternative of traditional sanitizer to better preserve the quality of seafood in the future.3. Electrolyzed water ice is a relatively new concept developed in food industry inrecent years. The objective of this study was to investigate the effects of acidic electrolyzed water ice (aew ice), compared with tap water ice (tw ice), on quality ofshrimp (litopenaeus vannamei) in dark condition. The chemical, microbiologicalchanges and polyphenol oxidase (ppo) activity of the shrimp stored in aew ice or tw icewere measured periodically. The results showed that aew ice possessed a significant(p<0.05) effect on inhibiting the changes of ph, the formation of total volatile basicnitrogen (tvbn), the proliferation of total bacteria counts in shrimp, and reducing thediversity of bacterial flora in shrimp through the shannon index and the averagesimilarity coefficient based on pcr-dgge method. Moreover, aew ice could serve aspotential substances to prevent or inhibit ppo activity in shrimp. Based on aboveanalysis, aew ice has the potential to be used as a post-harvest treatments for preservingthe freshness of seafoods in dark condition.4. Disinfection effect of acidic electrolyzed water (AEW) at differentconcentration for inactivation of Listeria monocytogenes, Vibrio parahaemolyticus inpure culture and on surface of cucumber for different time was investigated. Strongbactericidal activity of AEW against both of pathogens in pure culture and on surface ofcucumber was showed in the results, and it was increase with increasing availablechlorine concentration (ACC) of AEW and treatment time. V. parahaemolyticus wascompletely killed within0.5min by AEW containing30ppm ACC, while L.monocytogenes was completely killed within0.5min by AEW containing40ppm ACC.The V. parahaemolyticus artificially inoculated on the surface of cucumber wascompletely killed within1.5min by AEW containing40ppm ACC, and L.monocytogenes artificially inoculated on the surface of cucumber could decrease5lg(CFU/g) by AEW containing50ppm ACC for2.5min.Viable cell in the used AEW wasnot detected, which showed that the used AEW will not cause secondary pollution tosurrounding environment.