Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water
文献类型： 外文期刊
作者： Li, Chunsheng 1 ; Sun, Wanqing 1 ; Liu, Shucheng 4 ; Pan, Chuang 1 ; Wang, Di 1 ; Feng, Yang 1 ; Cen, Jianwei 1 ; Chen, Shengjun 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
3.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
4.Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China
关键词： Ready-to-eat jellyfish; Slightly acidic electrolyzed water; Aluminum; Microbial community; Correlation network
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2023 年 53 卷
页码：
收录情况： SCI
摘要： Ready-to-eat jellyfish production is restricted by the high aluminum residue and unable use of thermal sterili-zation. In this study, the combined dealumination and sterilization by slightly acidic electrolyzed water (SAEW) were used to produce ready-to-eat jellyfish. The optimal aluminum removal amount reaching 120.17 mg/kg was obtained after response surface analysis. Structure observation through optical microscope after Masson staining and scanning electron microscope showed that the microstructure of jellyfish was not destroyed after SAEW treatment. The increase of total plate count (TPC) and pH value during storage was significantly inhibited by SAEW, while the other properties did not changed significantly. Staphylococcus, especially Staphylococcus epi-dermidis was dominant in the ready-to-eat jellyfish and many spoilage bacteria were inhibited by SAEW. The correlation network maps showed that Pseudomonas and Shewanella contributed most to the increase of TPC and pH value in the control group, while the correlated microbial genera mainly changed to Acinetobacter, Cuti-bacterium, and Pseudomonas after SAEW treatment, resulting in the decrease of hardness and chewiness of ready -to-eat jellyfish during storage. The inhibited Pseudomonas contributed most to the decrease of TPC and pH value after SAEW treatment. This study provides a novel technology of dealumination and sterilization for ready-to-eat jellyfish.
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