该研究就酸性电解水对南美白对虾减菌工艺条件进行了优化，在此基础上，采用GC-IMS技术分析美白对虾的挥发性风味物质，并结合感官评价、微生物指标（菌落总数和优势腐败菌）和理化指标（色度和TVB-N值）共同评价酸性电解水减菌处理对南美白对虾品质特性的影响。研究结果表明，酸性电解水对南美白对虾减菌的最佳处理方式为，电解水液温4 ℃条件下，以料液比为1:6进行冲淋。经酸性电解水处理后，虾肉颜色亮度更高，感官评分优于对照组，并且酸性电解水处理能抑制菌落总数、优势腐败菌和TVB-N值的增长，减缓3-羟基-2-丁酮和2,3-戊二酮等呈腐败特征的物质的产生。综合表明，酸性电解水处理能有效保持南美白对虾的鲜度品质，并减缓风味劣变，可延长货架期2~3 d。

In this paper, the sterilization conditions of acid electrolyzed water for Penaeus vannamei were optimized. On this basis, GC-IMS technology was used to analyze the volatile flavor compounds of Penaeus vannamei, and the effects of acid electrolyzed water on the quality characteristics of Penaeus vannamei were evaluated by sensory evaluation, microbial indexes (total number of colonies and dominant spoilage bacteria) and physical and chemical indexes (color and TVB-N value). The results showed that the best treatment method for bacteria reduction of Penaeus vannamei with acidic electrolyzed water was to wash and drench with the ratio of material to liquid at 4 ℃. After treated with acidic electrolyzed water, the color brightness of shrimp meat was higher, and the sensory score was better than that of the control group. Acidic electrolyzed water treatment could inhibit the growth of colony number, dominant spoilage bacteria and TVB-N value, and slow down the production of 3-hydroxy-2-butanone and 2,3-pentanedione. The results showed that acidic electrolyzed water treatment could effectively maintain the freshness quality of Penaeus vannamei, slow down the flavor deterioration and prolong the shelf life by 2~3 days.

国家重点研发计划项目（2018YFD0701001）