ArticleFood chemistry: X2024
Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 12 citations in OpenAlex.
- Optimization of Sanitation Process Parameters of Slightly Acidic Electrolyzed Water for Automated Milk Feeders Using Response Surface Methodology.Animals : an open access journal from MDPI · 2026Article
- Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality ofFoods (Basel, Switzerland) · 2025Article
- Study on the Microbial Inactivation and Quality Assurance of Ultrasonic-Assisted Slightly Acidic Electrolyzed Water for Mirror Carp (Foods (Basel, Switzerland) · 2025Article
- Changes in Muscle Quality and Gut Microbiota of Whiteleg Shrimp (Animals : an open access journal from MDPI · 2025Article
- Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (Food chemistry: X · 2025Article
- Effects of Ozone Gas and Slightly Acidic Electrolyzed Water on the Quality of Salmon (Foods (Basel, Switzerland) · 2024Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chinese shrimps are popular among consumers for their delicious taste and high nutritional value, but they are highly susceptible to deterioration due to microbial contamination with degradation of texture, color and flavor. The aim of this study was to evaluate the effects of available chlorine concentration (ACC), processing time and material-liquid ratio on the bacterial inhibition rate of shrimp treated with slightly acidic electrolyzed water (SAEW). The effective parameters were optimized by response surface methodology to the optimal bactericidal conditions: ACC 88 mg/L, processing time 12 min, and material-liquid ratio 1:4. The actual bactericidal inhibition rate of shrimp under these conditions was 37.60 %. On this basis, the quality, color difference and textural changes of shrimp treated with SAEW, sodium hypochlorite and alkaline electrolytic water were compared and investigated during storage at 4 °C. The combined results showed that the SAEW treatment could extend the shelf-life by more than 2 d.
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