Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret

Abstract

This study assessed the combined effect of slightly acidic electrolyzed water (SAEW) and slightly acidic electrolyzed water ice (SAEW-ice) on the quality of pomfrets over a period of 18 d of cold storage at 4°C. A presoak for 5 min in SAEW solution (22 mg/L) was used before the pomfrets were placed on SAEW-ice (pH: 6.45; ORP: 803 mV; ACC: 18 mg/L); The changes in physicochemical properties (i.e., pH, thiobarbituric acid, total volatile basic nitrogen and texture profile), microbial loads and sensory characteristics were all analyzed. Compared with the tap water (TW) group, the total bacterial counts of the SAEW group significantly decreased by 1.27 log 10 CFU/g after immersion (p<0.05). The shelf life of the pomfrets was prolonged by 9 d by the combined treatment of SAEW and SAEW-ice during storage at 4°C . On the 18th day, the gumminess and chewiness values of the pomfrets in the SAEW+SAEW-ice group were 195 g and 3.97 mJ, respectively, which were significantly higher than those of the other groups (p<0.05). The results suggested that SAEW+SAEW-ice treatments have great potential as a novel method to maintain the quality and extend the shelf life of pomfrets during refrigerated storage.

Microstructure and physicochemical properties: effects of different pretreatment combined with dual‐frequency ultrasound on quality of large yellow croaker (Pseudosciaena crocea) during cold storage

“…Huang et al . (2021) also demonstrated that the initial TVC in pomfret was significantly reduced and exceeded the corruption limit at day 12 by SAEW treatment, due to the SAEW‐ice induced an effective delay in bacterial growth. Gao et al .…”

Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein

“…As a thawing medium, SAEW could better ensure the thawed beef quality and delay lipid and protein oxidation [16] . Moreover, SAEW and SAEW ice had a positive influence on maintaining the quality and shelf life of pomfret [17] .…”

Effects of slightly acidic electrolyzed water pretreatment combined with compound bio‐preservatives on quality and microbiota changes of refrigerated obscure pufferfish ( Takifugu obscurus )

“…Recently, due to the slightly acidic pH and low available chlorine concentration (ACC, 60–100 mg/L), slightly acidic electrolyzed water (SAEW) has been used as a disinfectant in food industry and it has no adverse influence on the appearance of fish (Yan et al., 2020). SAEW contains the main bactericidal component hypochlorite produced by electrolysis of a certain concentration of electrolytes such as sodium chloride and dilute hydrochloric acid (Huang et al., 2021). Moreover, previous research showed that SAEW exhibited an equivalent or stronger antimicrobial ability than acidic electrolyzed water and can kill natural microbiota on the surface of food (Huang et al., 2021 and Mansur et al., 2015).…”

“…SAEW contains the main bactericidal component hypochlorite produced by electrolysis of a certain concentration of electrolytes such as sodium chloride and dilute hydrochloric acid (Huang et al., 2021). Moreover, previous research showed that SAEW exhibited an equivalent or stronger antimicrobial ability than acidic electrolyzed water and can kill natural microbiota on the surface of food (Huang et al., 2021 and Mansur et al., 2015). Liu et al (2021) found that the SAEW and slurry ice treatment had a strong inhibitory effect on microbial growth and could extend the shelf‐life of Pneumatophorus japonicus .…”