Summary
Abstract
To study the changes in physicochemical properties of electrolyzed water during storage and its effect on inhibiting bacteria growth in shrimp, a of physicochemical properties, pH values, oxidation-reduction potential (ORP) and available chlorine concentration (ACC) and bacterial inhibition of four types of electrolyzed water on storage day 7, day 14, day 21 and day 30 at two storage conditions, (-182)C and room temperature, were analyzed. And the surviving bacteria population in the solution after electrolyzed water treatment was investigated. The results showed that pH value of most of electrolyzed water progressively increased, while ORP and ACC decreased gradually. The values of pH and ACC of electrolyzed water ice were higher than that of electrolyzed water stored in the room temperature, while ORP of electrolyzed water ice was lower than that of electrolyzed water kept in the room temperature. The bactericidal effect of electrolyzed water was less effective after 30 d of storage than that before storage, and the bactericidal effect of electrolyzed water ice was better than that of electrolyzed water kept in the room temperature. It is suggested that the stored electrolyzed water in solid form holds the content of ACC, and improves the bactericidal capacity for shrimp.
Study details
- Published in: Jiangsu Journal of Agricultural Sciences 26.5 (2010): 1053-1059
- Microbes studied: Total Microbial Count
Source
Source: Jiangsu Journal of Agricultural Sciences 26.5 (2010): 1053-1059
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Total microbial count |
| Relevant sectors | Food Processing, Seafood |
| Publication | Jiangsu Journal of Agricultural Sciences, 2010 |
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