• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science & Nutrition >The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver
【24h】

The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver

机译：碱性和酸性电解水在鸡胸肉和牛肝杀菌中的应用

获取原文
       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Abstract The sterilization effect of a combination treatment with alkaline electrolyzed water (AlEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breasts and beef liver was evaluated. Samples (1, 5, and 10 g) were inoculated with Salmonella Enteritidis NBRC3313, Escherichia coli ATCC 10798, Staphylococcus aureus FDA209P, and S. aureus C-29 [staphylococcal enterotoxin A (SEA) productive strain] and subjected to a dipping combination treatment (4???°C and 25???°C for 3 min) with AlEW and StAEW. Combination treatment with AlEW and StAEW significantly reduced the bacteria, and reduction of more than 1 log colony-forming units (CFU)/g was achieved. Furthermore, this combination treatment significantly decreased the SEA gene expression level in samples. Some quality variables of the meat samples such as pH, lipid oxidation, color, amino-acid content, texture, and sensory characteristics showed no significant differences between the combination treatment with AlEW and StAEW and the untreated control.
机译：摘要评价了碱性电解水（AlEW）和强酸性电解水（StAEW）联合处理对新鲜鸡胸肉和牛肝的杀菌效果。分别用肠炎沙门氏菌NBRC3313，大肠杆菌ATCC 10798，金黄色葡萄球菌FDA209P和金黄色葡萄球菌C-29 [金黄色葡萄球菌肠毒素A（SEA）生产菌株]接种样品（1、5和10 g），并进行浸渍联合处理用AlEW和StAEW（4℃和25℃保持3分钟）。 AlEW和StAEW的联合处理显着减少了细菌，并且减少了超过1个对数菌落形成单位（CFU）/ g。此外，这种联合治疗显着降低了样品中SEA基因的表达水平。肉样品的一些质量变量，例如pH，脂质氧化，颜色，氨基酸含量，质地和感官特性，在用AlEW和StAEW的组合处理与未处理的对照之间没有显着差异。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号