An Alternative for Fish Processing Industry: Electrolyzed Waters

Abstract

In this study, electrolyzed water (EW), which is being used for disinfection in various food production applications, is discussed. Today, research on green production has intensified, aiming to preserve food for a longer time, using fewer chemicals or none, in order to preserve the initial nutritional properties of the food and deliver it to the consumer. In this context, it is an undeniable fact that there is a need to improve existing methods and practices and develop new technologies for the long-term storage of foods without quality losses and health concerns. One of the methods developed for this purpose is the use of electrolyzed water in food disinfection. While the use of electrolyzed water in various stages of the food processing industry creates a relatively new field of application, many studies have focused on its antimicrobial and antioxidant activity. However, studies on the use of this method in the fish processing industry are very limited and need to be developed. Previous studies are mainly related to the antimicrobial properties of electrolyzed water and there are limited studies on the effects of seafood products on storage times (shelf life). However, in light of the studies, it is seen that electrolyzed water has potential uses for the seafood processing industry.

Keywords

• acidic water
• basic water
• quality change
• freshness
• green production