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Changes in physicochemical properties and bactericidal efficiency of acidic electrolyzed water ice and available chlorine decay kinetics during storage

Li, Jibing, Lin, Ting, Lu, Qin, Wang, Jing Jing, Liao, Chao, Pan, Yingjie, Zhao, Yong
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2014 v.59 no.1 pp. 43-48
Listeria monocytogenes, Vibrio parahaemolyticus, acidity, antibacterial properties, chlorine, cold, correlation, electrolyzed water, foods, ice, oxidation, pH, sodium chloride, storage time
Acidic electrolyzed water ice (AEW ice) is a new kind of bactericide used in preservation or cold sterilization of food products. The aim of this study was to investigate changes in the physicochemical properties (oxidation reduction potential (ORP), pH value and available chlorine concentration (ACC)), bactericidal efficiency, and decay kinetics of available chlorine in AEW ice during 10 h of storage time. Results indicated that pH changes of AEW ice did not have a significant difference (p > 0.05) during the first 6-h storage, after 6 h, the pH of AEW ice prepared with ≤1 g/l NaCl solution changed more slowly than that of AEW ice prepared with >1 g/l NaCl solution. Both ORP and ACC decreased with storage time. The ACC of AEW ices prepared from >1.5 g/l NaCl solutions decreased faster and in a greater extent than those prepared from ≤1.5 g/l NaCl solutions. According to the correlation analysis, the correlation coefficients between pH, ORP, and ACC and Vibrio parahaemolyticus inactivation were −0.831, 0.787 and 0.944, respectively, and those between the above parameters and Listeria monocytogenes inactivation were −0.814, 0.701 and 0.97, respectively. Based on the kinetic study, the decay of ACC fitted the first order kinetics.