Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

Weiqing Lan; Ai Lang; Dapeng Zhou; Jing Xie

Ultrasonics Sonochemistry (Dec 2021)

Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

Weiqing Lan,
Ai Lang,
Dapeng Zhou,
Jing Xie

Affiliations

Weiqing Lan: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China; Corresponding authors at: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Ai Lang: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Dapeng Zhou: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Jing Xie: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China; Corresponding authors at: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Journal volume & issue: Vol. 81
p. 105854

Abstract

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A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US) and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was developed. Samples were treated with distilled water (DW), US, SAEW and ultrasound combined with slightly acidic electrolyzed water (US + SAEW) for 10 min, respectively. The results suggested that US + SAEW treatment could retard the increase of total viable counts (TVC), Pseudomonas bacteria counts and H2S-producing bacteria counts, which also inhibit the rise of total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA), pH and K value. In addition, compared with SAEW or US treatment alone, US + SAEW treatment had distinctly effects on inhibiting protein degradation and maintaining better sensory scores. Compared with DW group, the shelf life of sea bass treated with US + SAEW was increased for another 4 days. It indicated that the combined treatment of US and SAEW could be used to the preservation of sea bass.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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