Study on the freshness preservation effect of acidic electrolytic water ice on yellow croaker

doi:10.14088/j.cnki.issn0439-8114.2022.22.025

Abstract

Abstract: To investigate the effect of acidic electrolytic water ice on the quality changes of frozen yellow croaker, this experiment treated fresh yellow croaker with acidic electrolytic water and traditional tap water after chilling, and investigated the effect of acidic electrolytic water ice on the freshness of yellow croaker by measuring the sensory evaluation, pH, surface colony count, volatile saline nitrogen content, trimethylamine content and cathepsin B activity of yellow croaker meat. The results showed that the effect of acidic electrolyzed water ice preservation was better than that of traditional tap water ice preservation in all aspects. Using AEW ice to treat fresh yellow croaker had better sensory quality; AEW ice could slow down the pH change caused by fish deterioration; the sterilization effect of AEW ice on the bacteria of yellow croaker could reach 95% in 1 day and 90% in 4 days; the use of AEW ice could significantly reduce the production of volatile salt nitrogen and trimethylamine, reduce the activity of cathepsin B, maintain the quality of yellow croaker more effectively, and improve its commodity economic value. AEW ice had high efficiency sterilization characteristics, and could be used in the preservation of various aquatic products to obtain a more profitable economic return and more optimal food safety.

Key words: yellow croaker, acidic electrolytic water ice, freshness preservation effect, sensory evaluation, total number of colonies, biological activity

CLC Number:

S983

WANG Yi-he, DU Bing-wen, NAN Song-jian. Study on the freshness preservation effect of acidic electrolytic water ice on yellow croaker[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(22): 139-145.

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