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Titolo:
Sterilization effect and influence on food surface by acidic electrolyzed water treatment
Autore:
Yoshida, K; Lim, K; Chung, H; Uemura, K; Isobe, S; Suzuki, T;
Indirizzi:
Hokkaido Univ, Grad Sch Fisheries Sci, Hakodate, Hokkaido 0418611, Japan Hokkaido Univ Hakodate Hokkaido Japan 0418611 te, Hokkaido 0418611, Japan Cheiljedang Corp, Seoul 152050, South Korea Cheiljedang Corp Seoul SouthKorea 152050 orp, Seoul 152050, South Korea Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan Natl Food Res Inst Tsukuba Ibaraki Japan 3058642 , Ibaraki 3058642, Japan
Titolo Testata:
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
fascicolo: 11, volume: 48, anno: 2001,
pagine: 827 - 834
SICI:
1341-027X(2001)48:11<827:SEAIOF>2.0.ZU;2-4
Fonte:
ISI
Lingua:
JPN
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
1
Recensione:
Indirizzi per estratti:
Indirizzo: Yoshida, K Hokkaido Univ, Grad Sch Fisheries Sci, 3-1-1 Minatomachi, Hakodate, Hokkaido 0418611, Japan Hokkaido Univ 3-1-1 Minatomachi Hakodate Hokkaido Japan 0418611
Citazione:
K. Yoshida et al., "Sterilization effect and influence on food surface by acidic electrolyzed water treatment", J JPN SOC F, 48(11), 2001, pp. 827-834

Abstract

Recently, several reports about sterilization effect of electrolyzed waterhave been published. The electrolyzed water is expected as one of attractive application for sanitation of fresh food, however, to install this electrolyzed water, we have to clear the potential of the microorganism control for real food. In this paper, we try to reveal the mechanism of the microorganism control, and also try to check the food quality change during the treatment. Therefore, to evaluate the effect of the electrolyzed water, we examined the several test for making sterilization mechanism clear and observed microorganism behavior on food surface. At first, for the purpose of making sterilization effects clear in vitro condition, we did microorganism test with several injection ratio and number. Then, we studied the effects ofcatalase on the enumeration of stressed Escherichia coli cells after acidic electrolyzed water treatment. Moreover, we studied sterilization effect of acidic electrolyzed water for E. coli on an agar block on the assumption as one of food model. In addition, we studied sterilization effects for sliced raw tuna as one sample of food surface treatment, The change in the quality of food surface was observed by scanning electron microscope, color meter and so on. Sterilization effects are dependent the condition of injection ratio and mixing numbers. These results suggest that it is important to keep available chlorine concentration for keeping the potential to the microorganisms' control. The increasing of E. coli number with the addition of catalase was suggested that the weak concentration of electrolyzed water gave the injured microbes. The Observation of cultivated E. coli behavior on agar block showed the microorganism behavior. Acidic electrolyzed water sterilizes microorganisms on sliced raw tuna, however, after treatment, the color change of surface of tuna and the protein denaturation were observed. These results suggest that when the electrolyzed water treatment is applied to control the microorganism on surface, the effect against food surface must be considered.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 19/01/20 alle ore 20:07:22