莫根永^1，2，曹 荣¹，徐丽敏³
（1中国水产科学研究院黄海水产研究所，青岛 266071；2 广西北海市水产技术推广站，北海 536000；
3 中国海洋大学食品科学与工程学院，青岛 266003）

摘要：水产品的初始菌数对于其贮藏过程中的保鲜效果和货架期有非常显著的影响。为有效降低南美白对虾的初始菌数，分析了强酸性电解水制备过程中主要工作参数的变化，并通过单因素试验和正交试验验证了不同工艺参数（料液比、作用时间、处理方式）下的减菌化效果。结果表明，强酸性电解水的制备时间应控制在20 min左右，对应的工作参数为：有效氯浓度70 mg/L，pH值2.0，氧化还原电位1 140 mV。电解水处理虾的最佳工艺参数为：料液比1∶2（m/m），处理时间15 min，处理方式浸泡。在此工艺参数下，可将南美白对虾的初始菌数降低2个数量级以上。
关键词：强酸性电解水；南美白对虾；减菌化；工艺参数

Study on application of strongly acidic electrolyzed water in sterilization of prawns
MO Gen-yong ¹, CAO Rong², XU Li-min³
( 1 Beihai Fishery Technology Popularizing Station, Beihai536000, China; 2 Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;
3 Ocean University of China, Qingdao266003, China )

Abstract: The initial total bacterial count was meaningful to fresh keeping and shelf-life extending of aquatic products. In order to lower the initial total bacterial count of Litopenaeus vannamei, the application of strongly acidic electrolyzed water prepared by laboratory-made device in sterilization was confirmed. Results showed that the preparation time for acidic electrolyzed water should be controlled in about 20 minutes, with operating parameters as effective chlorine concentration of 70 mg/L, pH value of 2.0 and oxidation reduction potential of 1,140 mV, respectively. The optimum technique parameters for sterilizing prawns were as ratio of liquid to material 1:2 (w/w), processing time to 15 minutes and soaking mode, respectively. Under these parameters, the initial bacteria count could be reduced by 2 grades.
Key words: strongly acidic electrolyzed water; Litopenaeus vannamei; sterilization; processing parameters

基金项目：中央级公益性科研院所专项资金项目“大宗海水养殖产品加工关键技术研究”
作者简介：莫根永，男，工程师，主要从事水产技术推广工作。
通讯作者：曹荣，男，博士，助理研究员，主要从事水产品加工与保鲜研究。E-mail：caorong@ysfri.ac.cn
 

(来源：《渔业现代化》2010.37(3)：37-41)