目的 探寻超声协同微酸性电解水处理对克氏原螯虾杀菌效果以及贮藏期品质的影响。方法 考察微酸性电解水有效氯浓度、浸泡时间、超声功率三者分别对微生物的影响，分析4 ℃贮藏期间联合处理对克氏原螯虾菌落总数、总挥发性盐基氮、丙二醛、色差、感官等的影响。结果 在微酸性电解水中浸泡10 min、有效氯浓度为60 mg/L、超声功率为405 W的条件下，克氏原螯虾菌落总数与空白组相比降低了1.48 lg(CFU/g)，与单一处理相比杀菌作用更强。在冷藏期间，联合处理组能够抑制克氏原螯虾菌落总数的增长，其总挥发性盐基氮和丙二醛的上升速度均低于未处理组，对延缓样品的脂肪氧化与腐败变质有较好效果。结论 与对照组相比，超声协同微酸性电解水处理有良好的杀菌效果，能更好地保持克氏原螯虾的品质并延长冷藏货架期至4 d以上。

The work aims to investigate the sterilization effect and changes of storage quality of crayfish treated by ultrasound and slightly acidic electrolyzed water (US-SAEW). The effects of available chlorine concentration (ACC) of SAEW, soaking time, and US power on microorganisms were evaluated. The effect of combined treatment on the total bacteria, total volatile base nitrogen (TVB-N), malondialdehyde (MDA), color difference, and sensory characteristics of crayfish during storage at 4°C were analyzed. The results showed that when the crayfish were treated with US-SAEW at ACC of 60 mg/L, and ultrasonic power of 405 W for 10 min, the total bacteria of crayfish decreased by 1.48 lg CFU/g compared with the blank group, indicating a stronger bactericidal effect compared with the single treatment. During the cold storage, the growth of the total bacteria was inhibited by US-SAEW, and the rate of increase in total volatile base nitrogen and malondialdehyde was lower than that of the blank group, which showed a positive effect on delaying the fat oxidation and spoilage of samples. Thus, compared with the control group, US-SAEW treatment has a good bactericidal effect, which could better maintain the quality of crayfish and extend the refrigerated shelf life by at least 4 days.