电解水和有机酸对虾的杀菌效果及感官品质影响

The Effect of Electrolyzed Water and Organic Acid on the Quality of Raw Shrimp

为了考察电解水对虾的清洗杀菌效果,比较了静置浸泡和振荡浸泡时4种电解水(AEW1、AEW2、MEW1和MEW2)以及2种有机酸(2%AA和2%LA)对虾的杀菌效果,无菌自来水作为浸泡对照。结果表明:静置浸泡时2%AA的杀菌效果优于4种电解水,2%LA次之;振荡浸泡时AEW1的杀菌效果优于2%AA,2%LA次之。2种浸泡方式下自来水对虾减菌最少。除自来水外的其他浸泡液中基本没有检测到残留菌。感官评定结果显示:4种电解水基本不影响虾的感官品质;2%LA对虾的色泽、气味和总体可接受性稍有影响;2%AA对虾的气味影响较大,对虾的肌肉组织和总体可接受性稍有影响。电解水可以代替自来水用于原料虾的清洗。

This study was to investigate the electrolyzed water washing efficiency on the inhibition of bacteria for raw shrimp. The bactericidal activities on raw shrimp treated by four types of electrolyzed water （AEW1, AEW2, MEW1 and MEW2） and two types of organic acid （2% LA and 2% AA） were compared. Sterilize tap water was used as control. The bactericidal activity of on raw shrimp treated with 2% AA was better than electrolyzed water under no vibration condition, Raw shrimp treated with AEW1 was better than 2% AA under vibration condition, tap water treatment was worse than electrolyzed water or organic acid under both no vibration and vibration conditions. Almost no bacterial colony was observed except for tap water. The organoleptie properties of raw shrimp were barely affected by four types of electrolyzed water. The color, odor and overall acceptability of raw shrimp were slightly affected by 2% LA, the odor of raw shrimp was greatly affected by 2% AA, and the muscle tissue and overall acceptability of raw shrimp were slightly affected by 2% AA. Electrolyzed water can be used as cleaning solution to replace tap water in raw shrimp washing in shrimp processing industry.