文献类型：期刊文献

中文题名：不同非热杀菌预处理对凡纳滨对虾品质 特性及菌群结构的影响

英文题名：Effects of Different Non-thermal Sterilization Pretreatments on Quality Characteristics and Microbial Community Structure of Litopenaeus vannamei

作者：Wen, Wanyi[1]; Zhang, Tianci[1]; Ran, Yang[1]; Pan, Changhua[1]; Cheng, Yue[1]; Wang, Zefu[1]; Liu, Yang[1]; Xia, Wen[1]; Liu, Shucheng[1,2]; Wei, Shuai[1,2]

机构：[1] Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [2] Liaoning Marine Food Deep Processing Key Technology Provincial Co-construction Collaborative Innovation Center, Dalian Polytechnic University, Dalian, 116034, China

年份：2026

卷号：47

期号：15

起止页码：254

外文期刊名：Shipin Kexue/Food Science

收录：EI(收录号：20263821490199)

语种：中文

外文关键词：Bacteria - Nitrogen compounds - Purification - RNA - Sensory analysis - Sensory perception - Shellfish - Staphylococcus aureus - Sterilization (cleaning) - Textures

外文摘要：This study investigated the effects of three non-thermal sterilization pretreatments, plasma activated water (PAW), ozonated water (OW), and slightly acidic electrolytic water (SAEW) on the quality characteristics and microbial community structure of Litopenaeus vannamei. After being soaked in PAW, OW, SAEW or tap water (TW, as the control) for 15 min, shrimp were evaluated for microbiological, physicochemical, and sensory indices, and the microbial community structures of different body parts were analyzed using 16S rRNA high-throughput sequencing. The results showed that all three pretreatments significantly reduced the total viable count, Staphylococcus aureus, Vibrio parahaemolyticus, and Pseudomonas counts, and inhibited the increase of total volatile basic nitrogen (TVB-N) value (P ? 2026, Chinese Chamber of Commerce. All rights reserved.