关键词: 肉馅, 速冻饺子, 氧化电位水处理, 杀菌

Abstract:

Pork stuffing is prone to the risk of microbial outbreaks due to contamination by pathogenic microorganisms. Therefore, it is essential to treat raw fish to inactivate pathogenic microorganisms. The efficacy of electrolyzed oxidizing water (EOW) treatment for inactivating bacteria in pork stuffing was investigated in this study. EOW Treatment resulted in a reduction of bacteria population to 3 log10 (CFU/g) when fresh pork was immersed in acidic electrolyzed oxidizing (EO-A) water for 15 min at the pork/EO-A ratio (m/V) less than 1: 6 before stuffing preparation. However, the efficacy of EO-A was not affected significantly by fat tissue content in pork. The treatment of EO-A for less than 20 min with pork / EO-A ratio lower than 1:2 was needed for maintaining antimicrobial efficacy of EO-A. This study demonstrates that EOW treatment is a promising technique for decontamination of pork stuffing and extending shelf life of deep-frozen dumpling.

Key words: pork stuffing, deep-frozen dumpling, electrolyzed oxidizing water treatment, inactivating bacteria