高氧化还原电位水对虾的保鲜效果  

Study on the fresh-keeping effect of shrimp by EOW

作　　者：闫文[1] 赵伟[1] 杨瑞金[2] 顾艳洁[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院.江苏无锡214122

出　　处：《食品工业科技》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)

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.

关 键 词：高氧化还原电位水(EOW) 虾 杀菌 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]