我们课题组前期研究表明，酸性电解水冰是一种优于传统自来水冰的新型冷杀菌保鲜技术，可相对延长南美白对虾的货架期至少3天，但其保鲜机理仍不清楚。本课题拟首次系统开展酸性电解水冰保鲜南美白对虾的机理研究。以传统自来水冰作为对照，首先通过监测南美白对虾在贮藏过程中物理、化学、微生物指标的变化，以及相关内源性酶类，肌肉组织学分析等方面来探究酸性电解水冰的保鲜效果及其初步机制；进而运用蛋白质组学技术深入细致探明虾体及虾头总蛋白的整体变化，重点聚焦对虾新鲜度指示蛋白、肌原纤维蛋白、多酚氧化酶的变化规律，并进一步结合先期初步机制研究结果和酸性电解水冰挥发动力学模型来阐明酸性电解水冰抑制虾体肌肉组织结构劣变和延缓虾头黑变的原因。这将为未来酸性电解水冰广泛替代传统自来水冰应用于水产品的贮藏保鲜奠定坚实理论基础。

Our group previous studies indicated that compared with tap water ice (TW ice), acidic electrolyzed water ice (AEW ice), had d better capability on protecting the quality of shrimp, could prolonged shelf-life of shrimp at least 3 days. However, the mechanism of AEW ice on preserving the quality of seafood is not clear. Hence it is needed to study relatively fundamental mechanism about preservation of AEW ice on shrimp. Compared to tap water ice, firstly, physical, chemical, and microbiological changes, enzymatic activities and histological analysis will be investigated to assess the effect of AEW ice on preserving the quality of shrimp and its preliminary mechanism. Secondly, changes in total protein of shrimp head and muscle will be investigated clearly by proteomics, and mainly focus on studying changes of the protein of potential freshness markers, myofibrillar protein, and polyphenol oxidase in shrimp. Moreover, we will also combine with previous results of preliminary mechanism in current study and decay kinetics of AEW ice during storage for elucidating the reason of AEW ice on improving the quality of shrimp muscle and delaying melanosis of shrimp head during storage. Thus, this study will provide better theoretical research foundation on applying AEW ice to improve the quality and safety of other food products in food industry in the future.