Abstract:Using salted shrimp as the test raw material，hydroxyl water，ultra-high pressure，and combined treatments were assessed for their sterilization and shelf-life quality effects.The sensory score，total number of colonies，total volatile base nitrogen（TVB-N）content，and other indicators were measured.The results showed that the shrimp had a high bacterial content and were prone to spoilage during storage，showing rancidity and swollen bottles（bags）.Hydroxy water，ultra-high pressure，and combined treatment significantly killed microorganisms，with sterilization rates of 86.9%，99.0%，and 99.4%，respectively.Hydroxy water treatment also significantly reduced the TVB-N content and soup turbidity of salted shrimp，showing a purifying effect，with no obvious effects on color，texture，or flavor.Ultra-high pressure treatment had a certain impact on the color and texture of salted shrimp，which increased the turbidity of the soup，but had little effect on the flavor，as it still had a fresh flavor.All three treatments delayed the increase in the total number of colonies，the TVB-N content，and soup turbidity during the shelf-life of salted shrimp.The order of the magnitude of the effect from smallest to largest was hydroxyl water，ultra-high pressure，and combined treatment.Taking the total number of colonies as the evaluation standard，the shelf life of salted shrimp can be extended by approximately 1 d after hydroxyl water treatment，approximately 7.5 d after ultra-high pressure treatment，and approximately 9 d after combined treatment.