Abstract
Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used in the food industry. In this study, we firstly investigated the effect of AEW as a new pressure transmitting medium for high hydrostatic pressure (AEW-HHP) processing on microorganisms inactivation on shelled fresh shrimp. The optimal conditions of AEW-HHP for Vibrio parahaemolyticus inactivation on sterile shelled fresh shrimp were obtained using response surface methodology: NaCl concentration to electrolysis 1.5 g/L, treatment pressure 400 MPa, treatment time 10 min. Under the optimal conditions mentioned above, AEW dramatically enhanced the efficiency of HHP for inactivating V. parahaemolyticus and Listeria monocytogenes on artificially contaminated shelled fresh shrimp, and the log reductions were up to 6.08 and 5.71 log10 CFU/g respectively, while the common HHP could only inactivate the two pathogens up to 4.74 and 4.31 log10 CFU/g respectively. Meanwhile, scanning electron microscopy (SEM) showed the same phenomenon. For the naturally contaminated shelled fresh shrimp, AEW-HHP could also significantly reduce the micro flora when examined using plate count and PCR-DGGE. There were also no significant changes, histologically, in the muscle tissues of shrimps undergoing the AEW-HHP treatment. In summary, using AEW as a new transmitting medium for HHP processing is an innovative non thermal technology for improving the food safety of shrimp and other aquatic products.
Highlights
Shrimp is one of the most popular and important seafood worldwide because of its delicacy and abundant nutrients (Norhana et al, 2010)
An effective sterilization and preservation technology is a prerequisite for food safety and quality in the food industry (Heinz and Buckow, 2010; Balasubramaniam et al, 2015)
The optimal conditions of Acidic electrolyzed water (AEW)-High hydrostatic pressure (HHP) for V. parahaemolyticus inactivation on shelled fresh shrimp were obtained by using a response surface methodology
Summary
Shrimp is one of the most popular and important seafood worldwide because of its delicacy and abundant nutrients (Norhana et al, 2010). Shrimp products are usually contaminated with numerous spoilage organisms and pathogens (McCarthy, 1997; Liu et al, 2006; Xie et al, 2012). These bacteria were regarded as the crucial influencing factors for the quality and AEW-HHP Processing on Microorganisms Inactivation safety of shrimp, and could increase the possibilities of spoilage and infection risk (Nirmal and Benjakul, 2010). The effect of HHP for food sterilization and preservation could be influenced by the treatment pressure, treatment time and pressure transmitting medium (Georget et al, 2015). Common water is often used as the pressure transmitting medium for HHP (Rubio et al, 2013; Omer et al, 2015; Ma and Mu, 2016), some researches suggested that change of pressure transmitting fluids might improve the inactivation effect of HHP (Balasubramanian and Balasubramaniam, 2003; Georget et al, 2015)
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