Use of electrolyzed water ice for preserving freshness of pacific saury (Cololabis saira).
The effects of electrolyzed water ice (EW-ice), compared with traditional tap water ice (TW-ice), on the microbiological, chemical, and sensory quality of Pacific saury (Cololabis saira) stored for a period of up to 30 days at 4 degrees C were evaluated. EW-ice with active chlorine at a concentration of 34 mg/kg was prepared from weak acidic electrolyzed water, whose pH, oxidation-reduction potential, and chlorine content were 5, 866 mV, and 47 mg/liter, respectively. Microbiological analysis showed that EW-ice, compared with TW-ice, markedly inhibited the growth of both aerobic and psychrotrophic bacteria in saury flesh during refrigerated storage, primarily because of the action of active chlorine. Chemical analysis revealed that EW-ice retarded the formation of volatile basic nitrogen and thiobarbituric acid-reactive substances and reduced the accumulation of alkaline compounds in the fish flesh in comparison with TW-ice. Sensory analysis confirmed that the freshness of saury was better preserved in EW-ice than in TW-ice and showed that the saury stored in EW-ice had a shelf life that was about 4 to 5 days longer than the fish stored in TW-ice.
Kim
Won-Tae
WT
Faculty of Marine Bioscience and Technology, Kangnung National University, Gangneung, Gangwon 210-702, Korea.
Lim
Yeong-Seon
YS
Shin
Il-Shik
IS
Park
Hoon
H
Chung
Donghwa
D
Suzuki
Tetsuya
T
D000818:Animals; D002713:Chlorine / Q000494:pharmacology; D003257:Consumer Product Safety; D004572:Electrolysis; D005399:Fishes; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007053:Ice; D010084:Oxidation-Reduction; D017747:Seafood / Q000032:analysis / Q000382:microbiology* / Q000592:standards; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000737:chemistry*
D007053:Ice; D014867:Water; D002713:Chlorine