Effects of weak acidic electrolytic water ice and modified packaging on shrimp quality of Litopenaeus vannamei

The effect of weak acid electrolysis water(WAEW)ice glazing and modified atmosphere packaging(MAP)on the sterilization and preservation of aquatic products,the Litopenaeus vannamei as the research object,was studied by monitoring the texture,color,volatile flavor and microbial activity,TVBN,TMA and TBARS.The results showed that the shrimp treated with 40% CO₂+10% O₂+50% N₂ or 30% CO₂+20% O₂+50% N₂ and weakly acidic electrolyzed water were significantly inhibited aerobic and Staphylococcus aureus growth(p<0.05).The values of TVBN,TMA and TBARS in frozen shrimp were relatively low.The values of L^* and a^* also indicated that the combination of weak acid electrolysis with ice and air conditioning could effectively maintain the quality of shrimp and had a positive effect on the stability of shrimp during freezing.However,WAEW ice coat had an adverse effect on the volatile flavor of shrimp and had no significant effect on cooked samples.Therefore,the weak acid electrolysis of water ice combined with modified atmosphere packaging as a new type of sterilization technology could effectively maintain the quality and flavor of aquatic products and improve the commercial value of the product.