Abstract: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.
