文献类型：期刊文献

中文题名：微酸性电解水在肉品及水产品杀菌保鲜中技术研究进展

英文题名：Research progress of slightly acid electrolyzed water in sterilization and preservation of meat and seafood products

作者：钟洪亮[1];黄欣欣[1];刘颖琳[1];王进芳[1];魏帅[1,2];尚海涛[3];孙钦秀[1,2];刘书成[1,2,4]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034;[3]宁波市农业科学研究院宁波市农产品保鲜工程重点实验室,浙江宁波315040;[4]南方海洋科学与工程广东省实验室(湛江),广东湛江524025

年份：2023

卷号：49

期号：9

起止页码：348

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2023_2024、北大核心、CSCD、北大核心2020

基金：国家重点研发计划项目(2019YFD0902003);南方海洋科学与工程广东省实验室(湛江)(ZJW-2019-06);国家现代农业产业技术体系项目(CARS-48);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011);宁波市公益类计划(202002N3077);省苏北科技专项(SZ-HA2021017)。

语种：中文

中文关键词：微酸性电解水;肉品及水产品;杀菌机制;保鲜

外文关键词：slightly acid electrolytic water;meat and seafood products;sterilization method;preservation

中文摘要：肉品及水产品在加工和贮藏过程中极易受到微生物污染,引起食品安全问题,其杀菌与保鲜技术是食品研究面临的一大挑战。微酸性电解水作为一种价格低廉、安全绿色以及高效杀菌的非热杀菌保鲜新技术,近年来被广泛研究并应用于肉品及水产品的杀菌保鲜中。该文概述了微酸性电解水的制备原理、特性、杀菌机理及优势,综述了微酸性电解水单独或联合其他技术在各种肉品及水产品杀菌保鲜中的应用进展,并展望了微酸性电解水的应用前景,可为微酸性电解水在食品保鲜杀菌中的应用提供参考。

外文摘要：Meat and seafood products are vulnerable to microbial contamination during processing and storage,which can cause food safety problems.The sterilization and preservation technology of meat and seafood products are major challenges in food research.As a novel non-thermal sterilization technology with low cost,safe,green,and efficient sterilization,slightly acid electrolyzed water has been widely studied and applied in sterilization and preservation of meat and seafood products in recent years.The preparation principle,characteristics,sterilization mechanism and advantages of slightly acidic electrolyzed water,and the application progress of slightly acidic electrolyzed water alone or combined with other technologies in sterilization and preservation of various meat and seafood products are summarized in this review.The future application of slightly acidic electrolyzed water is also discussed,which may provide theoretical reference for the application of slightly acidic electrolyzed water in sterilization and preservation of foods.