Effect of Different Pretreatment Methods on the Preservation Quality of Oncorhynchus mykiss

Abstract

Oncorhynchus mykiss is a high-quality, edible fish with high nutritional and economic value. Its tender meat, full elasticity, delicious flavor, and rich nutritional value make it favorite among consumers. However, owing to its high water and fat content and high enzymatic activity, O. mykiss is highly susceptible to spoilage during storage, transportation, and sale.To study the effects of different pretreatment methods on the quality of O. mykiss during storage and slow its decay rate, experiments were conducted with two pretreatment groups: Cold saltwater group (salt content 3%, temperature 4 ℃) and slightly acid electrolyzed water group (pH 6.35, ORP 900 mV, ACC 50 mg/L, room temperature). Different pretreatment times were set for each group: 20 min, 40 min, and 60 min of cold saltwater treatment and 5 min, 10 min, and 15 min of slightly acid electrolyzed water treatment. TVB-N value, total bacterial count, water holding capacity, cooking loss rate, pH value, chromaticity, and sensory evaluation were measured as indicators, and untreated O. mykiss meat was used as a control to compare the changes of the quality of O. mykiss meat during a 9-day storage experiment at 4 ℃.The results showed that the optimal pretreatment times were 60 min for the cold saltwater pretreatment and 10 min for the slightly acid electrolyzed water pretreatment. Both preprocessing methods can effectively maintain the freshness of O. mykiss and delay its spoilage. Compared with the cold saltwater pretreatment, the slightly acid electrolyzed water treatment better inhibited the total bacterial count and TVB-N generation of O. mykiss, maintaining its water-holding capacity and delaying the rate of change of pH, chromaticity, and sensory properties during storage. Cold saltwater pretreatment can extend the refrigerated shelf life of O. mykiss by 1 day, whereas slightly acid electrolyzed water pretreatment can extend the shelf life by 2 days.Overall, pretreatment with slightly acid electrolyzed water for 10 min can effectively improve the preservation quality of O. mykiss stored at 4 ℃. Slightly acid electrolyzed water has enormous potential for applications in the preservation of aquatic products. Its unique sterilization effect and safety make it preferred for aquatic product preservation. Slightly acid electrolyzed water can effectively inhibit the growth of microorganisms in aquatic products, extend shelf life, and maintain the freshness and taste of aquatic products. In the future, with advancements in technology and increasing awareness of food safety among consumers, slightly acid electrolyzed water will play an important role in the preservation of aquatic products, providing strong guarantees for the quality and safety of aquatic products.

Keywords

• oncorhynchus mykiss
• cold saltwater
• slightly acid electrolyzed water
• freshness