Study on the fresh-keeping effect of shrimp by EOW

In the present study, the inactivation of bacteria and change of qualities of shrimp processed by EOW under different time and temperatures were investigated.The change of total bacteria, pH and TVB-N of shrimp initially after EOW treatment and throughout storage period were determined.The result showed EOW (with the optimal electrolysis time of 15min) treatment for 5min at 50℃ could effectively reduce total bacteria by 2³lg (cfu/g) , which could prolong the shelf life of shrimp at 4℃ by 2d, indicating EOW treatment synergistically with mild temperature could be a promising preservation method for shrimp.