آب الکترولیز شده: روشی موثر در افزایش کیفیت محصولات شیلاتی

نوع مقاله : مقاله کامل علمی ترویجی

نویسنده

نویسنده مسئول، انستیتو تحقیقات بین‌المللی ماهیان خاویاری، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، رشت، ایران

چکیده

مطابق گزارش سازمان بهداشت جهانی هر ساله غذاهای غیر ایمن موجب 600 میلیون بیماری غذایی شده که از این میان 420 هزار نفر جان خود را از دست می دهند. همچنین 30 درصد مرگ و میرها در کودکان زیر 5 سال رخ می دهد. از سوی دیگر با افزایش سطح آگاهی مردم در خصوص حفظ ارزش غذایی، میزان تقاضا برای غذاهای کمتر فرآوری شده و آماده مصرف در حال افزایش است. لذا حفظ ایمنی غذایی از اهمیت بسیار ویژه ای برای مصرف کنندگان برخوردار است. استفاده از روش های مدرن نگهداری مواد غذایی به منظور افزایش مدت ماندگاری و افزایش ایمنی بدون ایجاد تغییرات نامطلوب در ویژگی های حسی محصولات شیلاتی کاملاً ضروری به نظر می رسد. از این رو روش های غیر حرارتی نظیر فشار بالا، اولتراسونیک، پلاسمای سرد و آب الکترولیز شده برای حفظ بهداشت مواد غذایی و یا ضدعفونی توسعه یافته اند. در سالهای اخیر، استفاده از آب الکترولیز شده (EW) که در واقع توسط الکترولیز محلول نمکی رقیق (NaCl) یا کلرید هیدروژن (HCl) بدست می آید، به عنوان روش موثر ضدعفونی علیه رنج وسیعی از پاتوژن ها شناخته شده است. در تحقیق مروری حاضر اثربخشی استفاده از آب الکترولیز شده در فرآورده های شیلاتی و آبزیان و همچنین بررسی خواص ضد میکروبی آب الکترولیزشده علیه پاتوژن های غذایی مورد بررسی قرار گرفته است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Electrolyzed water: an effective technique to improve the quality of seafood products

نویسنده [English]

  • Esmaeil Abdollahzadeh
Corresponding Author, International Sturgeon Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran
چکیده [English]

According to World Health Organization report, each year worldwide, unsafe food causes 600 million food-borne diseases and 420,000 deaths. Additionally, 30% of deaths occur in children under 5 years old. On the other hand, with the increase in people's awareness about nutritional value of food, the dietary trends have led to a continuously increasing demand for ready-to-eat foods. Hence, enhancing food safety is very important for the consumers. The application of modern food preservation methods is quite necessary in order to improve safety and extend shelf life with the lowest adverse effects on the sensory characteristics and nutritional value of seafood products. Non-thermal methods such as high pressure, ultrasonic, cold plasma techniques, and electrolyzed water have been developed to maintain food hygiene or disinfection. In recent years, the use of electrolyzed water (EW), which is obtained by electrolysis of dilute salt solution (NaCl) or hydrogen chloride (HCl), is known as an effective disinfection technique against a wide range of food pathogens. In this review, the effectiveness of using electrolyzed water in aquatic products, as well as their antimicrobial properties against food pathogens, have been investigated.

کلیدواژه‌ها [English]

  • Electrolyzed water
  • shelf life
  • food-borne pathogens
  • seafood products
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