Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage. (27th October 2022)

• Record Type: Journal Article
• Authors: Lan, Weiqing; Zhang, Bingjie; Liu, Lin; Pu, Tianting; Zhou, Yuxiao; Xie, Jing
• Is Part Of: Journal of the science of food and agriculture. Volume 103:Number 8(2023)
• Page Start: 3787
• Page End: 3798
• Publication Date: 2022-10-27
• Subjects: mackerel -- slightly acidic electrolyzed water–slurry ice -- shelf‐life -- quality -- chilled storage; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.12269
• Languages: English
• ISSNs: 0022-5142

Abstract

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. © 2022 Society of Chemical Industry.