Use of Acidic Electrolyzed Water Ice for Preserving the Quality of Shrimp
Use of Acidic Electrolyzed Water Ice for Preserving the Quality of Shrimp
复制标题
利用酸性电解水冰保鲜虾的品质
DOI：
10.1021/jf4019933
复制
发表时间：
2013-09-11
影响因子：
6.1
通讯作者：
Zhao, Yong
中科院分区：
文献类型：
--
作者：
Lin, Ting;Wang, Jing Jing;Zhao, Yong
电解水冰是近年来在食品工业中发展起来的一个相对较新的概念。研究了酸性电解水冰对南美白对虾品质的影响。对虾在贮藏过程中的物理、化学和微生物变化进行了检测。结果表明，与自来水冰相比，AEW冰具有抑制虾肉pH值变化的潜在能力，并显著延缓了色差的变化和总挥发性碱性氮(TVBN)的形成。AEW冰冻处理对虾的硬度无不良影响。常规平板计数和PCR-DGGE结果表明，AEW冰具有抑制生虾上细菌生长的能力，第6天菌落最大降幅达1.0logCFU/g(90%)。此外，根据组织切片分析，AEW冰在维持对虾肌肉纤维之间的初始附着方面明显更有效。基于以上分析，AEW冰可以作为传统消毒剂的一种新的替代品，以更好地保持海鲜的品质。
Electrolyzed water ice is a relatively new concept developed in food industry in recent years. The effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeus vannamei) was investigated. Physical, chemical, and microbiological changes of the shrimp were examined during the storage. The results showed that compared with tap water (TW) ice, AEW ice displayed a potential ability in limiting the pH changes of shrimp flesh and significantly (p < 0.05) retarded the changes of color difference and the formation of total volatile basic nitrogen (TVBN). And AEW ice treatment had no adverse effects on the firmness of shrimp. Conventional plate count enumeration and PCR-DGGE demonstrated that AEW ice had a capability of inhibiting growth of bacteria on raw shrimp, and the maximum reductions of population reached >1.0 log CFU/g (>90%) on the sixth day. Moreover, AEW ice was clearly more efficient in maintaining the initial attachments between muscle fibers in shrimp according to histological section analysis. On the basis of above analysis, AEW ice can be a new alternative of traditional sanitizer to better preserve the quality of seafood in the future.