超声波与微酸性电解水在食品杀菌保鲜中的应用研究进展

Research progress on application of ultrasonic and slightly acidic electrolyzed water in food sterilization and preservation

中文关键词:  超声波  微酸性电解水  协同  杀菌保鲜

英文关键词:ultrasound  slightly acidic electrolyzed water  synergism  sterilization and preservation

中文摘要:

      治理“餐桌污染”和确保人民群众“舌尖上的安全”是党和国家管控食品安全和保障民生的重要举措之一。食品中微生物的生长会导致食品品质劣变, 造成食品货架期缩短, 从而引发食品安全这一备受大众关注的社会问题。超声波作为一种非热加工技术, 可以使一些微生物失活, 被认为是食品工业中传统杀菌保鲜技术的潜在替代方法。微酸性电解水是近几十年食品工业中最有前途的杀菌剂之一, 具有很强的广谱杀菌效果。超声波与微酸性电解水协同处理能够发挥“1+1>2”的杀菌效果, 在食品杀菌保鲜中具有巨大的应用潜力。本文综述了超声波、微酸性电解水单独作用和协同处理的杀菌机制、对微生物生长的影响及在食品杀菌保鲜中应用的研究进展, 并展望未来的发展趋势, 以期为其在食品加工与安全领域的研究与应用提供参考。

英文摘要:

      The control of “table pollution” and “safety on the tip of the tongue” of the people are one of the important measures taken by the party and the state to control food safety and ensure people’s livelihood. The growth of microorganisms in food will lead to the deterioration of food quality, shorten the shelf life of food, and cause food safety that is a social problem of public concern. As a non thermal processing technology, ultrasound can inactivate some microorganisms, and is considered as a potential alternative to traditional sterilization and preservation technology in the food industry. Slightly acidic electrolyzed water is one of the most promising fungicides in the food industry in recent decades, which has strong broad-spectrum germicidal efficacy. The synergistic treatment of ultrasound and slightly acidic electrolyzed water can bring “1+1>2” effect on the inhibition of microbial growth, and has great application potential in food sterilization and preservation. This paper reviewed the sterilization mechanism, the effect on microbial growth, and the application in food sterilization and preservation of ultrasound and slightly acidic electrolyzed water alone or synergistically, and prospected the future development trends, so as to provide reference for their research and application in the field of food processing and safety.