Abstract: Slightly acidic electrolytic water (SAEW) has been widely used in fruit and vegetable preservation, instrument disinfection and other fields because of its broad-spectrum bactericidal effect, but the preservation of aquatic products is less. Variously colored abalone (Haliotis diversicolor) with an average body weight of about (34.3±1) g was reared in SAEW made of Wojie Intelligent Electrolyzer and sea water crystal at water temperature of (10±1)℃ for 2 d, and in the control group SAEW was not added. Survival rate and total colonies on the abalone were detected, and the quality changes of abalone after storage at 4 ℃ were analyzed by sensory evaluation andvolatile base nitrogen (TVB-N) value. The results showed that: At  9 d, the survival rate of abalone in electrolyzed water group was 66.7%, which was greater than seawater group  50%. In storage, after 9 d, the TVB-N value of seawater group was 19 mg/100 g, exceeding the limit value (15 mg/100 g), while the electrolyzed water group was not. At 12 d, the sensory score of the seawater group was 31, and the score of the electrolysis water group reached 54.5, which was better than that of the seawater group. After 15 d, the total number of abalone colonies in the electrolysis water group was 5.9 log10 CFU/g, and the total number of abalone colonies in the seawater group reached 7.24 log10 CFU/g, which exceeded the acceptable upper limit of food microorganisms by 7 log10 CFU/g, both groups were dominated by Pseudomonas and Shewanella. The findings indicated that SAEW had certain application potential in the preservation and preservation of fishery products.

Key words: slightly acidic electrolyzed water, haliotis diversicolor, keep alive, preservation

摘要： 微酸性电解水（SAEW）因其广谱杀菌作用，在果蔬保鲜、器械消毒等领域有了较多应用，但在水产品保活方面的应用较少。在水温（10±1）℃下，将平均体质量（34.3±5） g的杂色鲍（Haliotis diversicolor）在由沃汰智能电解水机和海水晶制成的SAEW中静养,以不加SAEW为对照。2 d后检测杂色鲍的存活率和菌落总数，并采用感官评定和挥发性盐基氮(TVB-N) 值等方法分析了4 ℃贮藏后杂色鲍的品质变化。结果显示：暂养第9 d，电解水组鲍鱼存活率为66.7%，大于海水组存活率（50%）；贮藏方面，9 d后海水组TVB-N值为19 mg/100 g，超过限值15 mg/100 g，电解水组未超过限值。12 d时，海水组鲍感官评分为31，电解水组评分达到54.5，优于海水组。15 d后，电解水组鲍鱼菌落总数为5.9 log10 CFU/g，海水组鲍鱼菌落总数达到7.24 log10 CFU/g，超过食品微生物可接受上限7 log10 CFU/g，两组均以假单胞菌（Pseudomonas）和腐败希瓦氏菌（Shewanella）为优势菌。结果表明，SAEW在水产品保活、保鲜中具有一定的应用潜力。

关键词: 杂色鲍, 微酸性电解水, 保活, 保鲜