酸性电解水通过抑制总菌及特定腐败菌保鲜南美白对虾的研究

Acidic electrolyzed water improving the quality of Litopenaeus vannamei by inhibiting the total bacteria and specific spoilage microorganisms

酸性电解水是一种新型的非热加工技术,广泛应用于水产品的防腐保鲜。为进一步研究其保鲜作用机理,以南美白对虾作为研究对象,从微生物控制的角度出发,重点探究酸性电解水技术对虾中细菌总数及特定腐败菌的抑制作用,并分析其与虾肉品质之间的相关性,以揭示电解水技术可能的防腐保鲜机理。结果表明,酸性电解水处理能够显著降低南美白对虾中细菌总数和特定腐败菌的数量(假单胞菌属和希瓦氏菌属,P<0.05),并在随后4°C冷藏过程中持续抑制总菌和特定腐败菌的生长繁殖。此外,酸性电解水处理能有效延缓虾肉冷藏过程中pH、挥发性盐基氮(TVB-N)值、色差值3种品质指标的变化。根据相关性分析可得,贮藏过程中虾肉品质与虾中微生物变化存在明显的相关性,酸性电解水可通过抑制总菌以及特定腐败菌的生长来延缓虾肉品质的下降,从而达到防腐保鲜的效果。本研究的实验结果为进一步阐明酸性电解水的防腐保鲜机理提供理论基础。

Acidic electrolyzed water is a new type of non thermal processing technology,which was widely used in preserving the quality of aquatic products. In order to investigate the possible preservation mechanism,this study starts from the microbial control perspective,focuses on the inhibitory effect of acidic electrolyzed water towards total number of bacteria and spoilage bacteria in shrimp, then analyzes the correlation between them and shrimp meat quality. Results showed that AEW not only has a high capability to reduce the number of total bacteria and specific spoilage bacteria（Pseudomonas and Shewanella spp,P 0. 05）,but also sustained suppressing the growth of total bacteria and specific spoilage bacteria in the subsequent 4 ℃ cold storage. In addition,AEW had an obvious capability in limiting the changes of pH,total volatile basic nitrogen（TVB-N） and color changes in shrimp. Correlation analysis showed that microbial indexes and quality indexes of shrimps during storage has a good consistency. Acidic electrolyzed water can preserve the quality of shrimp by inhibiting the growth of total bacteria and specific spoilage organisms. In conclusion,this paper provided theoretical basis for further exploring the mechanism of AEW on improving the quality and safety of food.