Evaluation of the quality improvement of tilapia surimi and fillets by slightly acidic electrolyzed water and slightly basic electrolyzed water

• Main Authors: Yu, Zhen-Fu, 游鎮輔
• Other Authors: Chen, Tai-Yuan
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/59hjvy

碩士 === 國立臺灣海洋大學 === 食品科學系 === 105 === Neutral electrolyzed water can be divided slightly acidic electrolyzed water and slightly basic electrolyzed water because of its pH value, oxidation reduction potentials and available chlorine concentration. It is a safe and eco-friendly chlorine and chlorine derivative disinfectants. The aim of this study was to investigate the effects of slightly acidic and slightly basic electrolyzed water as the leaching water to improve the physicochemical properties of tilapia surimi and fillets. The bacteriostatic effect of the fillet was inoculated E. coli by treatment with 200 ppm slightly acidic electrolyzed water, 200 ppm slightly basic electrolyzed water, 200 ppm sodium hypochlorite aqueous solution and distilled water. The bacteriostatic effect of ACC 200 ppm slightly acidic electrolyzed water was better than others. The L value and pH of the meat increased as the washing cycles increased. After storage at 4 ± 1oC, the pH of the surimi showed an increasing trend, the control group of the volatile basic nitrogen will higher than other treatment group, initially. On the other sides, the value of volatile basic nitrogen in higher ACC concentration group was lower, while the value at the end of the storage periods was not exceed the standard for the tolerance. The aerobic plant counts of control group exceed the limit for the tolerance in the refrigerated food (3 x 106 CFU/g) during the storage periods. The L value, a value and b value of the surimi which treating by 200 ppm slightly acidic electrolyzed water’s group was higher than other groups. The L value, a value and b value of the surimi decreased as the storage times increased. As mentioned above, electrolyzed water treatment on tilapia surimi and fillets can reach the function of preservation effectively. The effect of inhibition E. coli of 200 ppm ACC slightly acidic electrolyzed water group was better than others.