Study On Sterilization Of Slightly Acidicic Electrolyzed Water To White Shrimp And Effects On Its Qualities

Slightly acidic electrolyzed water is widely used as it is efficient, fast, broad spectrum, no residue, however, there rarely is report related to application in shrimp surface sterilization. In this paper, changes of active chlorine concentration (ACC), pH value, redox potential of slightly acidic electrolyzed water under different temperature environment with different reservoir vessel were studied, a dissipation dynamics model of active chlorine concentration was established which may provide theory reference for sterilization. Sterilization process influence factors of slightly acidic electrolyzed water to E. coli on shrimp was investigated, sterilization dynamics model is established, and an optimal process parameters is selected through orthogonal design. This paper also investigated quality influence of slightly acidic electrolyzed water on shrimp meat.The main results are as follows:1. ACC and oxidation-reduction potential reduced, pH value increased in the open storage process, and their change range increased as the temperature increased, there was not much difference between brown bottle and transparent bottle storage.2. ACC dissipation conformed to first order kinetics y=Co-e-k’t during storage and sterilization, correlation coefficient R2achieved above0.9under different conditions.3. Effect of reducing E. coli on shrimp surface of slightly acidic electrolyzed water was much better than distilled water.4. Along with the extension of time, the increase of water consumption and mixing speed of rotor, slightly acidic electrolyzed water sterilization effect enhanced.5. Establish sterilization dynamics model of slightly acidic electrolyzed water to E. coli on shrimp correlation coefficient R2achieved above0.9under different conditions.6. Slightly acidic electrolyzed water processing make the shrimp meat keep the original color, pH, hardness and moisture distribution.