弱酸性电位水在茭白防腐保鲜中的应用

doi:10.7506/spkx1002-6630-201522047

食品科学

弱酸性电位水在茭白防腐保鲜中的应用

凌建刚1，李娇2，康孟利1，沈健2，俞静芬1，陈健初2，丁甜2

1.宁波市农业科学研究院农产品加工研究所，浙江宁波 315040；
2.浙江大学食品科学与营养系，浙江杭州 310058

出版日期:2015-11-25 发布日期:2015-12-03
基金资助:
宁波市重大择优委托项目（2013C11007）；“十二五”国家科技支撑计划项目（2013BAD19B05；2012BAD38B01-2）

Application of Slightly Acidic Electrolyzed Water (SAEW) in Preservation of Zizania latifolia Stems

LING Jiangang1, LI Jiao2, KANG Mengli1, SHEN Jian2, YU Jingfen1, CHEN Jianchu2, DING Tian2

1. Institute of Ningbo Processing of Agricultural Products, Ningbo City Academy of Agricultural Sciences, Ningbo 315040, China;
2. Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China

Online:2015-11-25 Published:2015-12-03

摘要/Abstract

摘要：

研究弱酸性电位水（slightly acidic electrolyzed water，SAEW）处理对茭白微生物状态和贮藏品质的影响。以未经处理的茭白作对照，用有效氯质量浓度30 mg/L SAEW浸泡茭白5 min后自然晾干，包装后置于4 ℃冰箱中贮藏12 d，贮藏期内每3 d进行感官评定，测定茭白根部微生物数量及色泽、硬度、质量损失率、呼吸速率及木质素含量、蛋白质含量、VC含量、可溶性固形物含量、过氧化物酶（POD）活性、多酚氧化酶（PPO）活性和过氧化氢酶（CAT）活性。结果显示，SAEW处理后茭白根部菌落总数下降1.62（lg（CFU/g）），并且在贮藏期内能有效控制微生物数量。同时能够降低茭白贮藏期的呼吸作用，减缓茭白褐变、变软、失水、木质化，对保持可溶性固形物、VC含量有一定作用；另外SAEW处理可使POD与PPO保持在较低活性，而使CAT活性提高。结果表明，SAEW在茭白杀菌防腐、保持其贮藏品质方面具有一定的潜力。

关键词: 茭白, 弱酸性电位水, 微生物, 贮藏品质

Abstract:

The effect of slightly acidic electrolyzed water (SAEW) on the microbial state and storage quality of Zizania
latifolia stems was investigated. Untreated Z. latifolia stems were used as control and Z. latifolia stems in the experimental
group were dipped into SAEW with an available chlorine concentration of 30 mg/L for 5 min, then dried, packaged and
finally stored at 4 ℃ for 12 days. Changes in sensory evaluation, microbial colony number, whiteness index, firmness,
weight loss rate, respiratory rate and the contents of lignin, protein, vitamin C and total soluble solids (TSS), and the
activities of polyphenol oxidase (PPO), peroxidase (POD) and catalase (CAT) were measured at an interval of two days.
The results showed that SAEW treatment significantly reduced total bacterial counts by 1.62 (lg(CFU/g)) and maintained
relatively low microbial growth during storage. It was also observed that treated samples decreased respiratory rate, delayed
the appearance of browning, softening, dehydrating and lignifying, and maintained relatively high contents of TSS and
vitamin C. Furthermore, SAEW treatment also inhibited the activities of PPO and POD but promoted the activities of CAT
compared with the contro1 group. These results indicated that SAEW had the potential to ensure the microbial safety and
control the quality deterioration of Z. latifolia stems during storage.

Key words: Zizania latifolia, slightly acidic electrolyzed water, microbial state, storage quality

中图分类号:

TS255.3

凌建刚，李娇，康孟利，沈健，俞静芬，陈健初，丁甜. 弱酸性电位水在茭白防腐保鲜中的应用[J]. 食品科学, doi: 10.7506/spkx1002-6630-201522047.

LING Jiangang1, LI Jiao2, KANG Mengli1, SHEN Jian2, YU Jingfen1, CHEN Jianchu2, DING Tian2. Application of Slightly Acidic Electrolyzed Water (SAEW) in Preservation of Zizania latifolia Stems[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522047.

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弱酸性电位水在茭白防腐保鲜中的应用

Application of Slightly Acidic Electrolyzed Water (SAEW) in Preservation of Zizania latifolia Stems

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