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王萌,孙江萍,孙晓红,潘迎捷,赵勇.酸性电解水冰在食品杀菌保鲜中的应用研究进展[J].食品安全质量检测学报,2015,6(10):3878-3884

酸性电解水冰在食品杀菌保鲜中的应用研究进展

Research progress on application of acidic electrolyzed water ice in disinfection and preservation of food

投稿时间：2015-10-08 修订日期：2015-10-12

DOI：

英文关键词:acidic electrolyzed water ice disinfection preservation

基金项目:国家自然科学基金面上项目(31571917, 31271870)、上海市科委计划项目(14DZ1205100, 14320502100, 12391901300)、上海市科技兴农重点攻关项目(2014, 3-5)、上海水产品加工及贮藏工程技术研究中心项目(11DZ2280300)

作者	单位
王萌	上海海洋大学食品学院
孙江萍	上海海洋大学食品学院
孙晓红	上海海洋大学食品学院; 上海水产品加工及贮藏工程技术研究中心; 农业部水产品贮藏保鲜质量安全风险评估实验室(上海)
潘迎捷	上海海洋大学食品学院; 上海水产品加工及贮藏工程技术研究中心; 农业部水产品贮藏保鲜质量安全风险评估实验室(上海)
赵勇	上海海洋大学食品学院; 上海水产品加工及贮藏工程技术研究中心; 农业部水产品贮藏保鲜质量安全风险评估实验室(上海)

Author	Institution
WANG Meng	College of Food Science and Technology, Shanghai Ocean University
SUN Jiang-Ping	College of Food Science and Technology, Shanghai Ocean University
SUN Xiao-Hong	College of Food Science and Technology, Shanghai Ocean University; Shanghai Engineering Research Center of Aqua-tic-Product Processing & Preservation; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture
PAN Ying-Jie	College of Food Science and Technology, Shanghai Ocean University; Shanghai Engineering Research Center of Aqua-tic-Product Processing & Preservation; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture
ZHAO Yong	College of Food Science and Technology, Shanghai Ocean University; Shanghai Engineering Research Center of Aqua-tic-Product Processing & Preservation; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture

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中文摘要:

酸性电解水冰(acidic electrolyzed water ice, AEW ice)是近年来发展的一种新型非热杀菌保鲜技术。相较于传统自来水冰(TW ice), 该技术具有低pH、高氧化还原电位(ORP)和一定浓度的有效氯(ACC)的特性, 同时也具有普通冰的低温高湿优势, 关键是结合了电解水快速、广谱杀灭微生物与较好的保鲜能力。本文对酸性电解水冰的生成原理与理化特性, 杀菌效果与机制, 及其在食品保鲜中的应用研究进展进行了综述, 旨在为未来电解水冰在食品工业中的应用提供理论参考。

英文摘要:

Acidic electrolyzed water ice (AEW ice), produced by acidic electrolyzed water (AEW), is a novel and nonthermal technology for inactivating bacteria and preserving the freshness of foods in recent years. AEW ice, with low pH, high oxidation reduction potential (ORP), and some available chlorine concentration (ACC), has the advantages of tap water ice, importantly, possesses the good ability of AEW on inactivating bacteria and keeping freshness of seafood. Herein, the generation principles and physicochemical characteristics, effect and mechanism of inactivating bacteria, and application status in preservation of AEW ice were reviewed in this paper, so as to provide theoretical research foundation on application of AEW ice in food industry in the future.

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