低强度直流电场对南美白对虾杀菌效果及其贮藏品质的影响  

Effect of Low-intensity Direct Current Electric Field on Microbial Inactivation of Litopenaeus vannamei and Its Storage Quality

作　　者：贾洪鑫 王继国 齐祥明[1,2,3,4] JIA Hongxin;WANG Jiguo;QI Xiangming(State Key Laboratory of Marine Food Processing and Safety Control,College of Food Science and Engineering,Ocean University of China,Qingdao 266404,China;Laboratory for Marine Drugs and Bioproducts of Qingdao,National Laboratory for Marine Science and Technology,Qingdao 266237,China;Qingdao Key Laboratory of Food Biotechnology,Qingdao 266404,China;Key Laboratory of Biological Processing of Aquatic Products,China National Light Industry,Qingdao 266404,China)

机构地区：[1]中国海洋大学食品科学与工程学院,海洋食品加工与安全控制国家重点实验室,山东青岛266404 [2]青岛海洋科学与技术试点国家实验室,海洋药物与生物制品功能实验室,山东青岛266237 [3]青岛市食品生物技术重点实验室,山东青岛266404 [4]中国轻工业水产品生物加工重点实验室,山东青岛266404

出　　处：《食品工业科技》2024年第23期331-340,共10页Science and Technology of Food Industry

基　　金：山东省重点研发项目(No.2019JZZY010814)。

摘　　要：本研究旨在探索利用低强度直流电场对南美白对虾进行杀菌处理,以实现其贮藏期的低成本、高品质延长。通过施加0.2~0.6 A(对应电场强度为1.6~5.0 V/cm)的恒流电场,详细分析了该处理对南美白对虾的杀菌效果及贮藏品质的影响。结果表明:在0.4 A(对应电场强度为2.7~3.0 V/cm)条件下处理20 min,可使南美白对虾菌落总数下降1.90 lg CFU/g,同时保持系统温度的稳定可控,且样品的质构特性未发生显著变化(P>0.05)。贮藏过程中的检测结果显示,电场处理不仅抑制微生物了的生长,还显著延缓了(P<0.05)南美白对虾的感官评分、色差、持水力、pH、挥发性碱性氮、丙二醛含量、质构特性、肌肉组织和蛋白相关特性等指标的劣化,有效抑制了脂肪氧化、蛋白质氧化和变性。综合上述贮藏品质的变化,该电场处理能将南美白对虾的贮藏期限从4.5 d延长至8.5 d左右。因此,本研究为水产品的杀菌保鲜提供了一种新的有效途径。In order to extend their storage life with low cost and high quality,the application of low-intensity direct current(DC)electric fields for the microbial inactivation of Litopenaeus vannamei were investigated in this study.By applying a constant electric field ranging from 0.2 A to 0.6 A(corresponding to electric field intensities 1.6 V/cm to 5.0 V/cm),the effects of the field on the microbial inactivation and storage quality of Litopenaeus vannamei were thoroughly examined.The findings indicated that treatment at 0.4 A(corresponding to electric field intensities 2.7 V/cm to 3.0 V/cm)for 20 minutes reduced the total viable count by 1.90 lg CFU/g,while maintaining a stable and controllable system temperature without significant changes in the sample's texture characteristics(P>0.05).The detection results during storage revealed that the electric field treatment not only inhibited the growth of microorganisms,but also significantly delayed(P<0.05)the deterioration in sensory scores,color difference,water-holding capacity,pH,volatile basic nitrogen,malondialdehyde content,texture,muscle tissue and protein-related characteristics of the shrimp,effectively inhibiting lipid oxidation,protein oxidation,and denaturation.A comprehensive analysis of the above changes in storage quality suggested that the electric field treatment could effectively extend the storage life of Litopenaeus vannamei from 4.5 days to 8.5 days.Therefore,this study provides a novel and effective approach for the microbial inactivation and preservation of aquatic products.

关 键 词：南美白对虾 低强度直流电场 杀菌 保鲜 贮藏品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]