酸性电解水对熟制虾仁抑菌作用的研究  

Study on Bacteria-Inhibiting Effect of Acidic Electrolyzed Water on Cooked Shrimp

作　　者：李秀丽[1] 吴冬梅[1] 罗红宇[1] 

机构地区：[1]浙江海洋学院食品与医药学院,舟山316004

出　　处：《食品工业》2013年第9期108-110,共3页The Food Industry

基　　金：电解水减菌化技术在水产品保真生产中的研究(2012C33084)

摘　　要：采用酸性电解水对熟制虾仁进行抑菌处理,考察了酸性电解水的pH、料液比、浸泡时间对虾仁抑菌效果的影响。通过单因素和正交试验确定了最佳的抑菌工艺参数为:pH 3.0,料液比1︰2(g/mL),浸泡时间25 min。在此条件下,经过抑菌处理的虾仁细菌总数可降至1.94 lg CFU/g。The bacteria-inhibiting factors of acidic electrolyzed water including pH, the ratio of material to water and soaking time were studied. By single factor test and otthogonal design test, the optimum parameters were as follows： pH 3.0, the ratio of material to water 1 ： 2 （g/mL） and the soaking time 25 min. Under the condition, the numbers of the total bacteria of cooked shrimp was reduced to 1.94 lg CFU/g.

关 键 词：酸性电解水 熟制虾仁 抑菌作用 工艺参数 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]