The scallop is one of the important aquaculture shellfish in my country. Its filter-feeding characteristics make it easy for harmful microorganisms to accumulate in its body, so it needs to be purified and sterilized before it can be put on the market. Slightly acidic electrolyzed water has a variety of applications in medical equipment disinfection, fruit and vegetable cleaning, etc. due to its low irritation, no residue, and broad-spectrum sterilization.
The application of hypochlorous acid electrolyzed water in aquatic products can be divided into:
- Application in aquaculture environment. During the breeding process, acidic electrolyzed water is used to disinfect the breeding pond to reduce the number of potential pathogenic microorganisms. Hypochlorous acid water can also be used to disinfect fishing equipment to prevent cross contamination.
- Storage and preservation of aquatic products. It can be used for soaking fresh aquatic products after fishing to extend the shelf life of aquatic products and reduce the histamine-producing bacteria on the fish skin.
- Cleaning of aquatic product raw materials before processing . Since tap water is often used as the cleaning fluid when cleaning aquatic products, cross-infection will occur when it is reused. The use of acidic electrolyzed water as the cleaning fluid not only has a disinfecting effect, but also does not cause environmental pollution when the cleaning fluid is discharged after cleaning. of pollution.
- Cleaning of aquatic product processing equipment. Using hypochlorous acid water for cleaning can avoid the problem of residues after cleaning with traditional disinfectants.
- Disinfection of raw aquatic products. Such as the disinfection of raw tuna, etc.
Gao Meng et al. found that under freezing conditions of 18°C, ice coating with hypochlorous acid water at pH 4.5 can significantly reduce the total number of bacteria and Escherichia coli in tuna meat.
Wang Guiyang et al. studied the effects of ozone water, electrolyzed water and high-salt solution on the quality of refrigerated large yellow croaker, using sensory evaluation, total bacterial count, TvB. N, K value and pH were used as quality indicators to compare the effects of ozone water (2.3mg/L), electrolyzed water (ORP 500mV) and high salt solution (10% NaCI) on the quality of large yellow croaker. The results show that the ozone water and electrolyzed water treatment groups can significantly inhibit the growth of the total number of bacteria and H2S-producing bacteria, and slow down the increase in TBA, TVB-N, and K values. The ozone water treatment group has a better effect, while the high-salt solution treatment group has no significant effect. effect. Wang et al. studied the effect of hypochlorous acid water ice on shrimp quality under dark conditions and measured the changes in pH, volatile base nitrogen, and total bacterial count. They found that hypochlorous acid water ice can significantly inhibit the changes in the above parameters, and proposed Slightly acidic electrolyzed water ice can be used as an auxiliary means to preserve seafood in the dark.
Xu, Gangchun et al. studied the combined effects of electrolyzed water and chitosan on the microbial, physical and chemical properties and sensory attributes of American sturgeon during cold storage and found that it can inhibit the growth of microorganisms, protein decomposition and lipid oxidation. It can also keep it in good condition.
The texture, color and sensory properties of the fruit are enhanced. Finally, it also has the effect of extending the shelf life by 9 to 10 days.
The above research shows that hypochlorous acid water, when used together with other preservatives, can greatly improve the quality of food.
The sterilization process of hypochlorous acid water in the purification of Yesso scallops is mainly achieved through the treatment of slightly acidic electrolyzed water (hypochlorous acid water).
- Bactericidal effect: Experiments have shown that after treatment with slightly acidic electrolyzed water, the total number of bacteria and coliforms in Ezo scallops decreased significantly. For example, after 8 minutes of treatment, the total bacterial count and coliform count dropped by 65% and 74% respectively. In addition, the longer the treatment time, the more obvious the bactericidal effect. For example, after 240 seconds of treatment, the number of Vibrio parahaemolyticus dropped to 28Mpn/g.
- Improved survival rate: The survival rate of Ezo scallops treated with hypochlorous acid water was significantly higher than that of the untreated group. For example, in the experiment, the survival rate of Ezo scallops treated for 8 minutes remained above 82%. It can protect the physiological state of Ezo scallops to a certain extent.
- Optimal treatment parameters: Through single factor experiments and orthogonal experiments, the study determined the optimal sterilization process parameters, including effective chlorine concentration of 40 mg/L, treatment time of 16 minutes, and ORP value of 900 mV. These parameters can minimize the total number of bacteria and coliform counts in the body of the scallop.
- Sterilization mechanism: The sterilization mechanism of HOCL is mainly through its strong oxidizing effect on the cell wall, cell membrane, internal protein and nucleic acid of microorganisms, destroying their metabolic system, thus causing the death of microorganisms . Hypochlorous acid molecules are small and uncharged, and can penetrate the cell wall into the cell and react with organic macromolecules in the cell to produce oxidation reactions .
- Application advantages: As a green disinfectant, slightly acidic electrolyzed water has the advantages of no residue, no toxicity, and environmental protection, and is suitable for the food processing industry. In addition, the application of hypochlorous acid water in aquatic product processing is not limited to scallops, but can also be used for cleaning and preservation of other aquatic products.
The determination of the optimal parameters (effective chlorine concentration, treatment time, ORP value) for treating Yesso scallops with hypochlorous acid water involves multiple factors, including the preparation of electrolyzed water, the evaluation of disinfection effects, and the technical parameters of related equipment. The following is a detailed analysis and conclusion:
Available chlorine concentration:
The effective chlorine concentration (ACC) of electrolyzed water is an important factor affecting the disinfection effect. According to the evidence, the effectiveness of the slightly acidic electrolyzed water generator in the disinfection mode is The chlorine concentration range is 40mg/L to 80mg/L. In addition, the effective chlorine concentration range of the hypochlorous acid generator is 100mg/L to 600mg/L . These concentration ranges can provide a reference for the treatment of Yesso scallops with hypochlorous acid water.
Processing time:
Treatment time is also a key parameter affecting the disinfection effect. In the study of the combination of high hydrostatic pressure (HHP) and acid electrolyzed water (AEW), the optimal treatment time was 10 minutes. This time was obtained under specific conditions (such as electrolytic sodium chloride concentration of 1.5 g/L and treatment pressure of 400 MPa), which can be used as a reference for the treatment of Yesso scallops with hypochlorous acid water.
ORP value:
Oxidation reduction potential (ORP) is an important indicator for measuring disinfection effectiveness. The ideal ORP range is usually between +650 and +750 millivolts. In a slightly acidic electrolyzed water generator, the ORP value should be ≥600 mV. In addition, the ORP value of electrolyzed water is closely related to the concentration of chlorine species, and slightly acidic electrolyzed oxidized water slightly below neutral pH (≈4.5 to 6.5) is most effective for disinfection .
Comprehensive consideration:
Based on the above parameters, the optimal parameters for treating scallops with hypochlorous acid water can be set as follows: effective chlorine concentration between 40mg/L and 80mg/L, treatment time of 10 minutes, and ORP value ≥600 mV. These parameters can be adjusted and optimized according to specific equipment and technical conditions in actual operation .
Produced by BLUEWAV's hypochlorous acid generator has good safety performance, with adjustable concentration of 50-2000ppm and PH3-7, which can effectively kill foodborne virus microorganisms and improve its food safety. In terms of environmental protection, the diaphragm electrolysis method is used to prepare hypochlorous acid, which will not produce harmful by-products and is harmless to the environment . Improve the food safety and market competitiveness of the product .
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