Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 348 - 355

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032795

Research progress of slightly acid electrolyzed water in sterilization and preservation of meat and seafood products

  • ZHONG Hongliang ,
  • HUANG Xinxin ,
  • LIU Yinglin ,
  • WANG Jinfang ,
  • WEI Shuai ,
  • SHANG haitao ,
  • SUN Qinxiu ,
  • LIU Shucheng
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
    3(Ningbo Key Laboratory of Agricultural Products Preservation Engineering, Ningbo Academy of Agricultural Sciences, Ningbo 315040, China)
    4(Southern Marine Science and EngineeringGuangdong Laboratory, Zhanjiang 524025, China)

Received date: 2022-06-25

  Revised date: 2022-07-28

  Online published: 2023-06-05

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Abstract

Meat and seafood products are vulnerable to microbial contamination during processing and storage, which can cause food safety problems. The sterilization and preservation technology of meat and seafood products are major challenges in food research. As a novel non-thermal sterilization technology with low cost, safe, green, and efficient sterilization, slightly acid electrolyzed water has been widely studied and applied in sterilization and preservation of meat and seafood products in recent years. The preparation principle, characteristics, sterilization mechanism and advantages of slightly acidic electrolyzed water, and the application progress of slightly acidic electrolyzed water alone or combined with other technologies in sterilization and preservation of various meat and seafood products are summarized in this review. The future application of slightly acidic electrolyzed water is also discussed, which may provide theoretical reference for the application of slightly acidic electrolyzed water in sterilization and preservation of foods.

Key words： slightly acid electrolytic water; meat and seafood products; sterilization method; preservation

Cite this article

ZHONG Hongliang , HUANG Xinxin , LIU Yinglin , WANG Jinfang , WEI Shuai , SHANG haitao , SUN Qinxiu , LIU Shucheng . Research progress of slightly acid electrolyzed water in sterilization and preservation of meat and seafood products[J]. Food and Fermentation Industries, 2023 , 49(9) : 348 -355 . DOI: 10.13995/j.cnki.11-1802/ts.032795

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