摘要
通过研究高氧化还原电位水(EOW)不同温度和不同作用时间对虾杀菌效果和品质的影响,确定最佳处理条件。将EOW作用的虾4℃保藏,通过测定细菌总数、pH和挥发性盐基氮(TVB-N)等鲜度指标评价保鲜效果。结果表明,EOW电解15min最佳,结合50℃水浴作用5min使细菌总数有效降低2～3个对数值,同时发现4℃保藏,可使虾的保鲜期延长2d,证明EOW和温度协同作用可以有效延长虾的保鲜期。
In the present study,the inactivation of bacteria and change of qualities of shrimp processed by EOW under different time and temperatures were investigated.The change of total bacteria,pH and TVB-N of shrimp initially after EOW treatment and throughout storage period were determined.The result showed EOW（with the optimal electrolysis time of 15min） treatment for 5min at 50℃ could effectively reduce total bacteria by 2~3lg（cfu/g）,which could prolong the shelf life of shrimp at 4℃ by 2d,indicating EOW treatment synergistically with mild temperature could be a promising preservation method for shrimp.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第18期337-340,348,共5页
Science and Technology of Food Industry
基金
江苏省农业科技支撑项目(BE2010396)
关键词
高氧化还原电位水(EOW)
虾
杀菌
保鲜
electrolyzed oxidizing water（EOW）
shrimp
sterilization
fresh-keeping
