Effect Of Slightly Acidic Electrolyzed Water On Microbial Reduction And Storage Quality Of Beef

In this paper,suspension sterilization,microbial culture and counting,Kjeldahl nitrogen determination,thiobarbituric acid determination and sensory analysis were used.Firstly,in order to prove whether SAEW had sterilization effect,the inactivation effects of SAEW and TPP on Staphylococcus aureus were compared which may provided theoretical reference for sterilization.Afterwards,the effects of SAEW and TPP disinfectants on total viable count,thiobarbituric acid content?TVB-N?,pH,total volatile basic nitrogen?TBA?,and sensory scores of fresh beef during storage were studied.However,in order to further improve the antioxidant capacity of SAEW to beef,Finally SAEW and TPP mixed disinfectant whether had sterilization effect of suspension and effects of SAEW ice on bactericidal efficacy and physicochemical properties of fresh beef was investigated.The following findings were obtained:?1?The slightly acidic electrolyzed water has obvious bactericidal effect on Staphylococcus aureus,which is positively correlated with the increase of available chlorine concentration and bactericidal time.When the sterilization time was 2 minutes,The bactericidal logarithm of SAEW with available chlorine concentration of 60 mg/L was as high as 6.07±0.06 log₁₀CFU/mL.And the sterilization effect of three disinfectants:tea polyphenols=SAEW?ACC=20 mg/L?<SAEW?ACC=60 mg/L?.?2?Tea polyphenols and slightly acidic electrolyzed water could kill microorganisms and slow down the decline of beef quality,and ultimately prolonging the shelf life of beef for 6and 8 days respectively.The results showed that slightly acidic electrolyzed water had better fresh-keeping effect during Storage.However,the antioxidant activity of slightly acidic electrolyzed water on beef is not obvious,and further research is needed to improve the antioxidant activity of slightly acidic electrolyzed water.?3?The bactericidal effect of the compound disinfectant of slightly acidic electrolyzed water and 0.1 g/kg tea polyphenols was significantly lower than that of the single use of slightly acidic electrolyzed water?p<0.05?.When the sterilization time was 0.5 min,When the sterilization time was 0.5 min,the bactericidal logarithm values of S AEW with20 S+T compound disinfectant and 20 mg/L available chlorine concentration were 3.30±0.13 and 1.55±0.06 log₁₀CFU/g,respectively.The results showed that the mixture of slightly acidic electrolytic water and tea polyphenols might cause some reaction.The conjecture that the compound disinfectant had better bactericidal effect and antioxidant activity was not valid,so the compound disinfectant could not be used to sterilize and preserve beef.?4?The slightly acidic electrolyzed water ice also has better bactericidal effect,Compared with the control group,the shelf life is prolonged by about 7 days.But it still has no antioxidant activity.It was proved that the morphological change of slightly acidic electrolyzed water could not improve the antioxidant activity of slightly acidic electrolyzed water.