为探究酸性电解水冰（AEW ice）对水产品的杀菌保鲜效果，本文以夏季鲜活南美白对虾为研究对象，对其冰藏过程中感官、物理、化学及微生物菌落多样性的变化进行了研究。结果表明，在南美白对虾冰藏过程中，相较于传统自来水冰（TW ice），AEW ice对其感官评分不会产生不利影响；AEW ice能够显著降低色差值的变化（p < 0.05）；AEW ice可以减缓冰藏过程中pH值的变化，尤其贮藏至第8 d，pH值受到明显抑制（p < 0.05）；AEW ice在一定程度上抑制了硫代巴比妥酸（TBA）的生成。此外，PCR-DGGE结果显示AEW ice处理组DGGE图谱条带数和微生物菌落多样性指数（H′）低于TW ice处理组，表明AEW ice有效减少了微生物菌落多样性。因此，AEW ice作为一种新型高效杀菌保鲜技术，具有潜在的应用前景，可替代传统TW ice应用于水产品贮藏保鲜，以保证其食用品质并延长货架期。

To investigate the effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeus vannamei) obtained in summer, the changes in sensory index, physical-chemical properities and microbial diversity were examined during storage. The results showed that compared with traditional tap water (TW) ice, AEW ice treatment had no negative effects on the sensory scores of shrimp. It was also found that AEW ice significantly (p < 0.05) delayed the changes in color difference and pH of shrimp after a 8-day storage. The formation of thiobarbituric acid (TBA) was also inhibited by the treatment with AEW ice. PCR-DGGE demonstrated that the bands of DGGE profile and Shannon index H′of bacterial diversity were greatly decreased after the AEW ice treatment, indicating that AEW ice had a stronger effect on reducing the diversity of microbial communities in shrimp. Therefore, AEW ice treatment can serve as a novel and effectivesterilization method, for improving the quality and shelf life of aquatic products in food industry, instead of TW ice.

国家自然科学基金面上项目（31271870）；上海市科委计划项目（14DZ1205100，14320502100）；上海市科技兴农重点攻关项目（沪农科攻字2014第3-5号、2015第4-8号）；上海水产品加工及贮藏工程技术研究中心（11DZ2280300）