Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage

Abstract

BACKGROUND: Different ice treatments were applied for the preservation of mackerel (Pneumatophorus japonicus). The quality changes of samples treated with flake ice (Control), slurry ice (SI) and slightly acidic electrolyzed water-slurry ice (SAEW-SI) in microbiological, physicochemical, protein characteristic, and sensory evaluation were investigated during chilled storage. RESULTS: SAEW-SI showed a significant advantage for the inhibition of microbial growth, which could extend the shelf-life for another 144 h at least, compared with Control group. SAEW-SI treatment also showed a strong inhibition for the increase in pH, total volatile basic nitrogen (TVB-N), K-value, histamine and metmyoglobin (MetMb) content. Results of texture profile analysis (TPA) and water holding capacity (WHC) indicated that SAEW-SI can obviously suppress the decrease of hardness value, and have a better protective effect on muscle structure compared to flake ice and SI (P < 0.05). During the whole experiment, the highest sensory scores and a* were obtained in the SAEW-SI group, which indicated that SAEW-SI treatment could maintain better sensory characteristics. According to the results of thiobarbituric acid reactive substances (TBARS) and fluorescence spectroscopy analysis, SAEW-SI treatment could effectively retard protein degradation and lipid oxidation compared with Control and SI group. In maintaining the quality of mackerel, SAEW-SI shows a better effect than SI due to the synergistic effect of fence factors. CONCLUSION:The results demonstrated that the shelf-life of mackerel could be extended and the quality of mackerel could be maintained effectively with SAEW-SI treatment during chilled storage.

Synergistic Effect of Combined Treatment with Allicin and Antioxidant of Bamboo Leaves and Preservation of Bullfrogs (Lithobates catesbeiana) during Refrigeration Storage

“…The selected sensory evaluators were trained to enhance their ability to perceive, recognize, and describe sensory stimuli, enabling them to provide accurate, consistent, and reproducible sensory measurement values. Sensory evaluation was assessed as described by Lan et al [ 17 ]. Sensory analysis was performed on each group according to color, texture, and odor, and overall acceptability scores of 40, 30, and 30 percent were weighted based on a 10-point descriptive analysis.…”

A systematic review on recent trends and perspectives of biosensors in food industries

“…For microbial development, the ideal temperature range is also essential; for E. coli , this temperature range is 37°C. Because a normal bacterial cell may proliferate between 4°C and 60°C, meat products should be refrigerated at or below 4°C to prevent microbial development from causing spoiling (Lan et al, 2022). The three primary categories of sensors are (a) physical sensors, which are instruments that provide data on a system's physical properties (such as distance, mass, temperature, and pressure); (b) chemical sensor, a tool that transforms chemical data from a system to produce an analytically usable signal; (c) biosensor, a tool that utilizes a biological sensing component to quantify chemical compounds.…”

Antibacterial mechanism of ultrasound combined with thymol against Shewanella putrefaciens: implications for cell integrity and biofilm control

“…Particularly under low-temperature conditions, S. putrefaciens exhibits the ability to convert trimethylamine-N-oxide into trimethylamine. Additionally, it actively participates in the breakdown of proteins and lipids, leading to the production of putrescine and cadaverine (Lan et al, 2023a(Lan et al, , 2023c. These metabolic activities of S. putrefaciens significantly accelerate the spoilage process of aquatic products (Lyu et al, 2018;Yang et al, 2020).…”