该研究探讨了克氏原螯虾的三种清洗预处理方式（清洗剂清洗，CA；超声波清洗，UL；清洗剂结合超声清洗，CA+UL；对照组，CK）对克氏原螯虾虾肉的细菌群落以及理化性质的影响。测定了清洗前后小龙虾虾肉菌落总数、假单胞菌、霉菌酵母、嗜温菌、嗜冷菌、pH、质构特性和风味物质的变化。结果表明，CA+UL处理组减菌效果最好，清洗后菌落总数减少1.12 lg CFU/g，对霉菌酵母，产硫化菌，嗜冷菌也有较好的抑制效果，分别减少了0.66、0.9、0.82 lg CFU/g。而CA组与UL组对于霉菌、嗜温菌等细菌减少的效果不太明显，且清洗后虾肉pH有所上升；而CA+UL组pH变化不大；经过清洗后的虾肉品质整体有略微下降。不同清洗方式对挥发性物质也有较大的影响，产生了N-甲基异丙基胺等不良气味风味物质。因此，结合虾肉细菌群落结果与理化性质来看，超声波与清洗剂结合清洗的效果更优。

In this study, the effects of three cleaning pretreatment methods for Procambarus clarkii (cleaning agent, CA; ultrasonic cleaning, UL; cleaning agent with ultrasonic cleaning, CA+UL; control group, CK) on the bacterial community and physicochemical properties of the flesh of Procambarus clarkii were investigated. The changes in the total numbers of bacteria, pseudomonas, yeast, thermophilic bacteria, psychrotrophic bacteria, pH, texture characteristics and flavor substances of crayfish meat before and after cleaning were examined. The results showed that the CA+UL treatment had the greatest bacteriostatic effect, and the total number of bacteria decreased by 1.12 lg CFU/g after cleaning, and also exhibited good bacteriostatic effects on mold yeast, sulfide-producing bacteria and thermophilic bacteria (decreased by 0.66 lg CFU/g, 0.9 lg CFU/g and 0.82 lg CFU/g, respectively). However, the effects of CA and UL treatments on the reduction of bacteria such as mold and thermophilic bacteria were not obvious, and the pH of shrimp flesh increased after cleaning. The pH of the CA+UL group underwent minimal change, with the overall quality of shrimp flesh decreased slightly after cleaning. Different cleaning methods also affected greatly the volatile substances, causing the production of n-methyl isopropyl amine and other bad smell substances. Therefore, considering the results of bacterial community and physicochemical properties of shrimp flesh, the combined use of ultrasonic and cleaning agent is more desirable.

湖北省技术创新专项重大项目（2019ABA087）