In this context, seeking sustainable production, transportation and consumption of aquatic products will play a positive role in natural resource protection and the healthy development of the industry.
The application of hypochlorous acid in seafood cold chain transportation has been extensively researched and verified in practice. According to multiple evidences, hypochlorous acid and its derivatives (such as slightly acidic HOCL water) have significant effects in seafood preservation.
As a new type of sterilization and preservative, slightly acidic hypochlorous acid water is widely used in all aspects of the aquatic industry. It can not only effectively inhibit the reproduction of microorganisms, but also slow down the decomposition of aquatic product fibers, thereby extending the shelf life of the product. For example, in cold chain logistics, a cold chain logistics company in Guangzhou uses Anolyte water generators in cold storage and cold chain vehicles, which not only effectively sterilizes and removes odors, but also increases the shelf life of cold chain seafood.
In recent years, slightly acidic hypochlorous acid water ice preservation is becoming a new type of cold sterilization and preservation technology. This technology not only combines the low temperature advantage of ordinary ice, but also takes advantage of the rapid and broad-spectrum killing of microorganisms by slightly acidic EOW(electrolyzed oxidizing water).
Hypochlorous acid ice preservation technology combines the dual advantages of low-temperature preservation of ordinary ice and efficient sterilization of HOCL. It is a new type of cold sterilization and preservation technology. Studies have shown that slightly acidic hypochlorous acid water can effectively reduce the total number of bacterial colonies in frozen fish meat, and has a good effect on maintaining the color and texture characteristics of fish meat. In addition, research from Zhejiang Ocean University also shows that slightly acidic HCLO water ice coating can significantly reduce the total number of colonies and TVB-N value in frozen tuna, thereby effectively extending its shelf life.
The application of hypochlorous acid in seafood cold chain transportation is not limited to freshness preservation, but also includes disinfection and sterilization. For example, the US FDA has approved the use of HOCL for the disinfection of meat, poultry, seafood and agricultural products without the need for rinsing. In addition, slightly acid electrolysis water is used to clean fish and seafood, fruits and vegetables, and to disinfect food preparation surfaces.
Hypochlorous acid and its derivatives have significant application value in the preservation of seafood cold chain transportation. They can effectively extend the shelf life of products, inhibit the reproduction of microorganisms, and improve food safety. These properties make HOCL an indispensable and important tool in cold chain logistics.
The specific mechanism of action of hypochlorous acid and its derivatives in seafood preservation is mainly reflected in the following aspects:
Bactericidal and bacteriostatic: Hypochlorous acid has extremely strong bactericidal ability and can quickly kill putrefactive microorganisms, including bacteria, fungi and viruses. These microorganisms are the main cause of seafood spoilage. HOCL reacts with the cell membrane of microorganisms, penetrates the cell membrane into the interior of the cell, and reacts with DNA and mitochondria to kill microorganisms.
Regulate metabolism: Hypochlorous acid can not only kill microorganisms on the surface, but also extend the shelf life of seafood by regulating its metabolism. Specifically, HCLO can inhibit the respiration of seafood after harvesting, slow down its metabolism, and thus extend the shelf life.
No residue and safety: As an efficient and safe disinfectant, hypochlorous acid does not produce harmful residues during use and is harmless to the human body and the environment. This makes HOCL widely used in food preservation.
Control pathogens: Hypochlorous acid can effectively control the number of pathogens in aquatic products, such as coliform count and total colony count, ensuring the safety and quality of aquatic products.
Deodorization and deodorization: Hypochlorous acid also has the ability to decompose odor molecules and can remove unpleasant odors that may exist in seafood, such as hydrogen sulfide and trimethylamine, thereby improving the sensory quality of seafood.
In summary, the mechanism of action of hypochlorous acid and its derivatives in seafood preservation mainly includes sterilization and bacteriostasis, metabolism regulation, no residue and safety, pathogen control, and deodorization and deodorization.
What are the advantages of using slightly acidic hypochlorous acid water in cold chain logistics compared with traditional preservation methods?
Extend shelf life:
Slightly acidic hypochlorous acid water can effectively extend the shelf life of aquatic products. For example, studies have shown that the total number of bacteria in hairtail treated with slightly acidic hypochlorous acid water is significantly reduced, and the refrigerated shelf life is extended by 2-3 days compared with the control group. In addition, in the puffer fish preservation test, the hardness, elasticity and resilience of puffer fish meat treated with electrolyzed water reached 1.10-1.45 times that of the control group. Under the same refrigeration conditions, the shelf life can be extended by 2 days.
The sterilization effect is remarkable:
Slightly acidic hypochlorous acid water has high sterilization ability. Studies have shown that slightly acidic hypochlorous acid water has a significant killing effect on the new coronavirus. Hypochlorous acid water with a pH value below 6.5 and an available chlorine concentration above 35 ppm can effectively kill the new coronavirus. In addition, slightly acidic anolyte water can effectively treat aquatic raw materials carrying food-borne pathogenic bacteria, preventing the cleaning liquid from contaminating the environment and raw materials, and reducing the chance of microbial contamination.
Maintain food quality:
Slightly acidic hypochlorous acid water can maintain the physical quality, nutritional quality and sensory characteristics of food while disinfecting. For example, in the preservation of fruits and vegetables, slightly acidic anolyte water can not only kill surface bacteria and microorganisms and delay the decay rate of fruits and vegetables, but also inhibit the respiratory intensity of fruits and vegetables, helping to extend the shelf life.
Environmental protection and safety:
Slightly acidic hypochlorous acid water has no cytotoxicity to the human body and is in line with the concept of green agricultural development. It is easy to prepare, quick to sterilize, and can be directly contacted with food, making it an important tool for epidemic prevention and control. In addition, slightly acidic EOW also shows significant advantages in cleaning vegetables. For example, it has a significant effect in removing pesticide residues, and the pesticide removal rate is as high as 92% after 30 minutes of treatment.
Easy to operate:
Slightly acidic hypochlorous acid water equipment produces HOCL water instantly, which is ready for use. No preparation is required and the operation is simple. This makes its application in cold chain logistics more convenient and efficient.
Hypochlorous acid ice preservation technology is a new type of non-thermal sterilization preservation technology that combines the low-temperature advantages of ordinary ice and the broad-spectrum microbial killing properties of hypochlorous acid water. The specific working principle is as follows:
Low temperature preservation: Hypochlorous acid ice preservation technology uses the low temperature characteristics of ice to reduce the temperature of seafood to a state close to the freezing point but not frozen, usually between 0-4°C. This low temperature environment can inhibit the growth of microorganisms and endogenous enzyme activity, thereby extending the shelf life of seafood.
Broad-spectrum sterilization: Hypochlorous acid water has the ability to kill microorganisms quickly and broadly. During ice storage, HOCL water can effectively kill microorganisms on the surface of fish, slow down the degradation of ATP, and thus maintain the quality of seafood. In addition, the application of hypochlorous acid water in the preservation of fruits and vegetables also shows that it can effectively reduce the total number of microorganisms, regulate respiratory metabolism, and achieve the purpose of preservation.
Environmentally friendly: Hypochlorous acid ice preservation technology has environmental advantages. After the hypochlorous acid water ice is reacted, it can be completely reduced to non-toxic, residue-free ordinary water, and there is no pollution to the environment after discharge.
Impact on seafood quality maintenance:
Extend the shelf life: Hypochlorous acid ice preservation technology can not only effectively extend the refrigerated shelf life of aquatic products, but also maintain their freshness and quality. Compared with traditional tap water ice, hypochlorous acid ice preservation technology can better prevent the oxidation of fish fat and pigment, and has stronger adhesion and is not easy to fall off.
Reduce microbial contamination: Hypochlorous acid ice preservation technology reduces the risk of seafood spoilage by killing microorganisms. Studies have shown that HOCL ice treatment has no effect on shrimp muscle tissue, indicating that this method has limited impact on food sensory quality.
Improve product quality: Hypochlorous acid ice preservation technology can not only avoid post-harvest losses, achieve resource conservation and energy conservation and emission reduction, but also improve product quality and grade, extend the seafood supply period, expand the supply range, and increase the added value of agricultural products.
The specific standards and conditions for the use of hypochlorous acid for food disinfection approved by the US FDA are as follows:
Concentration limit:
The upper limit of use of hypochlorous acid on food contact surfaces is 200 ppm (parts per million).
In food processing, the upper limit of hypochlorous acid usage is 60 ppm (parts per million).
Scope of use:
Hypochlorous acid can be used for washing, rinsing, soaking, cooling and blanching meat, poultry, fish and seafood.
Can be used for washing, rinsing or cooling fruits, vegetables, whole or cut fish and seafood.
The water can also be used to clean eggshells.
Treatment before use:
When the concentration of hypochlorous acid is less than or equal to 60 ppm, post-rinse is not required.
After use, the residue must be removed by draining or air drying.
Regulatory basis:
FDA's Food Contact Notice 1811 specifies the specific conditions for the use of hypochlorous acid in food processing and disinfection.
The U.S. Environmental Protection Agency (EPA) allows the use of up to 200 ppm of hypochlorous acid in food contact surface sanitizing solutions.
Other relevant regulations:
The United States Department of Agriculture (USDA) has updated the status of electrolyzed water (hypochlorous acid) under USDA organic regulations 7 CFR Part 205 and lists it as a safe and suitable ingredient.
The U.S. FDA has strict standards and conditions for the use of hypochlorous acid in food disinfection, including concentration limits, scope of use, and processing requirements before and after use.
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