Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Abstract

Mackerel (Pneumatophorus japonicus) is an attractive fish in Europe for the rich polyunsaturated fatty acids (PUFA), such as eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA), which demonstrate nutritional significance to the human diet (Domingo, 2016;Sumi et al., 2016). But like other aquatic products, mackerel is prone to spoilage due to biochemical reactions or storage conditions (Ezquerra-Brauer et al., 2016;Olatunde & Benjakul, 2018).Compare with flake ice, which could only cool the temperature of aquatic products to around 0°C, slurry ice is a novel chilling system that could preserve the marine species at −0.5 to −1.5°C (Chen et al., 2016). The major advantages of slurry ice include: (a) faster chilling rate; (b) minor physical damage. Due to these, the stronger attention on fresh-keeping function of slurry ice in aquatic products was attracted (Piñeiro et al., 2004). It has also been proven that slurry ice is an ideal pre-cooling medium that could be an alternative to traditional flake ice (Cakli et al., 2006).Electrolyzed water (EW) is developed as an environmentally friendly technology based on the electrolysis of diluted hydrochloric acid and/or sodium chloride solution, whose main product includes strongly acidic electrolyzed water (AEW) and slightly acidic electrolyzed water (SAEW). It has become popular chemical disinfectants because of the Generally Recognized as Safe (GRAS) status and

Effects of chitosan coating on quality and protein characteristics of large yellow croaker ( Pseudosciaena crocea ) during ice storage

“…Chewiness is related to the number of chews required to swallow food (Sun et al, 2021). It was not observed that chewiness followed a clear trend in all samples during storage and Liu et al (2021) also showed the same result. However, the samples of CS2 in the late phase of storage had the highest chewiness value.…”

Stable chlorine dioxide combined with slightly acidic electrolyzed water: an effective way to delay protein deterioration of refrigerated large yellow croaker (Pseudosciaena crocea)

“…The myosin heavy chain (MHC, 220 kDa), actin (43 kDa), and tropomyosin (36 kDa) were the three main bands of MPs, which were closely associated to protein degradation (Cai et al ., 2020). In general, protein cross‐linking and aggregation may be responsible for the formation of heavy molecular chains, whereas the degradation of heavy molecular chains may be responsible for the formation of light molecular chains (Lin, 2021). As storage time increases, the electrophoretic band intensity in all samples decreased significantly.…”

“…Stable chlorine dioxide (ClO 2 ) application has gradually expanded to the food industry and agricultural product processing industry, due to its vigorous antibacterial property by selective oxidation (Ofori et al, 2018;Dong et al, 2022). Slightly acidic electrolyzed water (SAEW) is also one of the non-thermal sterilisation technologies, which electrolyzes sodium chloride solution or diluted hydrochloric acid to create hypochlorite, the main sterilising component (Lin, 2021). In addition, because of its environmental protection, low price, and strong antibacterial ability, it has attracted extensive attention (Hao et al, 2021;Lan et al, 2021a).…”

Effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of pompano during ice storage

“…ATP and its related compounds were extracted according to the previous study [19] , which were measured by HPLC (LC-2010C HT, Shimadzu Corporation). The pH value of phosphate buffer as mobile phase was 6.5 and the flow rate was 1.0 mL/min.…”

“…Significant decrease of TVB-N was found after 20 days of storage in G and USG groups compared to the CK group. According to the research of Liu et al [19] , the TVB-N value of 30 mg N/100 g could be used as an acceptable threshold for the spoilage of marine fish. At day 20, the TVB-N value of CK group came up to 21.14 mg N/100 g. The TVB-N values of the US, G, and USG groups were only 19.1, 12.2 and 10.26 mg N/100 g, respectively.…”