Use of acidic electrolyzed water ice for preserving the quality of shrimp.
Electrolyzed water ice is a relatively new concept developed in food industry in recent years. The effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeus vannamei) was investigated. Physical, chemical, and microbiological changes of the shrimp were examined during the storage. The results showed that compared with tap water (TW) ice, AEW ice displayed a potential ability in limiting the pH changes of shrimp flesh and significantly (p < 0.05) retarded the changes of color difference and the formation of total volatile basic nitrogen (TVBN). And AEW ice treatment had no adverse effects on the firmness of shrimp. Conventional plate count enumeration and PCR-DGGE demonstrated that AEW ice had a capability of inhibiting growth of bacteria on raw shrimp, and the maximum reductions of population reached >1.0 log CFU/g (>90%) on the sixth day. Moreover, AEW ice was clearly more efficient in maintaining the initial attachments between muscle fibers in shrimp according to histological section analysis. On the basis of above analysis, AEW ice can be a new alternative of traditional sanitizer to better preserve the quality of seafood in the future.
College of Food Science and Technology, Shanghai Ocean University , Shanghai 201306, China.
Ting
T
Lin
Jing Jing
JJ
Wang
Ji Bing
JB
Li
Chao
C
Liao
Ying Jie
YJ
Pan
Yong
Y
Zhao
D000818:Animals; D004202:Disinfectants; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D006861:Hydrogen Peroxide; D006863:Hydrogen-Ion Concentration; D007053:Ice; D033561:Penaeidae / Q000382:microbiology; D012758:Shellfish / Q000382:microbiology
D004202:Disinfectants; D007053:Ice; C118085:superoxidized water; D006861:Hydrogen Peroxide