期刊论文

Ren, Z.(renzhandong@163.com)

中文

农业机械学报

1000-1298

2009

40

12

139-143

国家自然科学基金资助项目（60736042）； 湖北省教育厅科学研究项目（B20091801）；

本校为第一且通讯机构

研究了4种单独杀菌工艺和2种组合杀菌工艺.结果表明,在肉水质量比为1∶4时,酸性氧化电位水表面处理工艺对肉糜的杀灭对数值为2.72lg CFU/g,酸性氧化电位水表面处理+碱性还原电位水混合处理的杀菌对数值为3.14lg CFU/g.随着酸性氧化电位水用量增加,2种工艺的杀菌效果均提高;酸性氧化电位水和肉糜接触1min后氧化电位值迅速由1132mV降至935mV,有效氯由78.60mg/L降至47.35mg/L.另外,酸性氧化电位水对肉糜有很好的抑菌作用.通过研究酸性氧化电位水、碱性还原电位水、HCl、NaOH和NaClO对大肠杆菌和枯草杆菌黑色变种芽孢悬液的杀菌效果表明,酸性氧化电位水杀菌效率最高,电位水中有效的杀菌因素是有效氯...

Four kinds of single sterilizing technics and two kinds of combined sterilizing technics were investigated for inactivating bacteria in the pork stuffing by electrolyzed oxidizing water (EOW) and electrolyzed reductive water (ERW). When the weight ratio of pork to EOW is 1:4 before stuffing preparation, the reduction of bacteria population in pork stuffing reaches 2.72 lg CFU/g by process of EOW surface sterilizing, and 3.14 lg CFU/g by process of EOW surface sterilizing combined with (ERW) mix sterilizing, respectively. With increase in the weight ratio of pork to EOW, the sterilizing effect ...