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《Food and Fermentation Industries》 2010-05
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The Effect of Electrolyzed Water and Organic Acid on the Quality of Raw Shrimp

Xie Jun,Sun Xiao-hong,Pan Ying-jie,Zhao Yong(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)  
This study was to investigate the electrolyzed water washing efficiency on the inhibition of bacteria for raw shrimp.The bactericidal activities on raw shrimp treated by four types of electrolyzed water(AEW1,AEW2,MEW1 and MEW2) and two types of organic acid(2%LA and 2%AA) were compared.Sterilize tap water was used as control.The bactericidal activity of on raw shrimp treated with 2%AA was better than electrolyzed water under no vibration condition,Raw shrimp treated with AEW1 was better than 2%AA under vibration condition,tap water treatment was worse than electrolyzed water or organic acid under both no vibration and vibration conditions.Almost no bacterial colony was observed except for tap water.The organoleptic properties of raw shrimp were barely affected by four types of electrolyzed water.The color,odor and overall acceptability of raw shrimp were slightly affected by 2%LA,the odor of raw shrimp was greatly affected by 2%AA,and the muscle tissue and overall acceptability of raw shrimp were slightly affected by 2%AA.Electrolyzed water can be used as cleaning solution to replace tap water in raw shrimp washing in shrimp processing industry.
【Fund】: “十一五”国家科技支撑计划课题——世博科技专项(2009BAK43B17);; 上海市科技兴农重点攻关项目(沪农科攻字2006第10-5号(2009)第6-1号);; 上海市教委重点学科建设项目(J50704)
【CateGory Index】: TS254.1
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