该研究利用不同种类的电解水代替普通水对罗非鱼原料进行清洗，研究酸性电解水对鱼体表面微生物、腥味物质及贮藏过程中色差、质构、脂质氧化和蛋白氧化程度的影响。结果表明，利用酸性、弱酸性和中性电解水代替普通水进行原料清洗3~10 min后，鱼体表面微生物由34.55×103~24.21×103 CFU/g减少到1.78×103~0.86×103、9.21×103~2.21×103和12.52×103~5.12×103 CFU/g；鱼体腥味物质GSM（Geosmin，GSM）由714.15 µg/L减少到412.78~198.86 µg/L、519.21~312.21 µg/L、612.12~385.12 µg/L；鱼体腥味物质2-MIB（2-Methylisobomeol，2-MIB）由334.55~224.21 ng/L减少到251.78~101.21、279.21~128.21、312.52~205.12 ng/L。在0~4 ℃贮藏条件下，所有样品总色差ΔE值和样品的硬度、弹性和咀嚼性之间不存在明显差异（P˃0.05）。但经过8 d储藏后，3种电解水处理可使样品挥发性盐基氮（Total Volatile Base-Nitrogen，TVB-N）由40.11 mg•N/100 g减少到28.77、32.54、32.22 mg•N/100 g；硫代巴比妥酸反应物（Thiobarbituric Acid Reactive Substance，TBARS）含量由0.43 mg/100 g减少到0.35、0.41、0.38 mg/100 g；蛋白羰基值由1.63 nmol/mg减少到1.35、1.41和1.48 nmol/mg，巯基值由6.83 nmol/mg增加至7.35、7.11、7.05 nmol/mg。该研究表明使用电解水清洗可有效抑制鱼体脂质氧化和蛋白氧化程度，为利用电解水延长鱼类预制菜储藏期提供了理论依据。

Different types of electrolyzed water were used instead of ordinary water to wash raw tilapia, and the effects of acidic electrolyzed water on microorganisms on the fish surface, substances producing fishy odor, color difference, texture, and degree of lipid and protein oxidation during storage were examined. After washing the raw ingredients with acidic, weakly acidic, and neutral electrolyzed water instead of ordinary water for 3~10 min, microorganisms of the fish surface decreased from 34.55×103~24.21×103 CFU/g to 1.78×103~ 0.86×103 CFU/g, 9.21×103~2.21×103 CFU/g, and 12.52×103~5.12×103 CFU/g, respectively. The concentration of geosmin (GSM) - a substance producing fishy odor - decreased from 714.15 µg/L to 412.78~198.86, 519.21~312.21, and 612.12~385.12 µg/L, respectively. The concentration of 2-MIB, another substance producing fishy odor, decreased from 334.55~224.21 ng/L to 251.78~101.21, 279.21~128.21, and 312.52~205.12 ng/L, respectively. Under storage at 0~4 ℃, there were no significant changes in the total color difference (ΔE) value, firmness, elasticity, and chewiness of all samples (P˃0.05). However, after 8 days of storage, the total volatile base-nitrogen (TVB-N) content decreased from 40.11 mg N/100 g to 28.77, 32.54, and 32.22 mg N/100 g, respectively, in samples treated with the three types of electrolytic water. The content of thiobarbituric acid reactive substances (TBARS) decreased from 0.43 mg/100 g to 0.35, 0.41, and 0.38 mg/100 g, respectively, while the protein carbonyl value decreased from 1.63 nmol/mg to 1.35, 1.41, and 1.48 nmol/mg, respectively. Conversely, the thiol value increased from 6.83 nmol/mg to 7.35, 7.11, and 7.05 nmol/mg, respectively. Therefore, washing with electrolyzed water can effectively inhibit the degree of lipid and protein oxidation in fish. These findings provide a theoretical basis for the use of electrolyzed water to extend the storage period of pre-prepared fish dishes.

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