Preservation of tilapia fillet by slightly acidic electrolyzed water ice

Abstract

Abstract: The objective of this study was to investigate the effects of slightly acidic electrolyzed water ice(SAEWI),compared with tap water (TWI), on quality of tilapia fillets. The changes of total viable count, k value, total volatile basic nitrogen (TVB-N) contents, pH value and sensory scores of tilapia fillets stored in SAEWI or TWI were measured periodically. The results showed that SAEWI was more efficient at maintaining the tilapia fillets quality during storage than TWI. The total bacterial counts were maintained relatively slow microbial growth during storage. It was also observed that SAEWI treatment delayed the changes of total volatile basic nitrogen (TVB-N) contents, k value, pH value. Furthermore, SAEWI treatment also inhibited the decrease of sensory scores. Taken together, the shelf life of tilapia fillet treated with SAEWI can be prolonged by 3 to 4 days. This study can provide some theoretical support for the application of SAEWI to preserve other aquatic products.

Key words: slightly acidic electrolyzed water ice, tilapia fillets, preservation, TVB-N value, K value

CLC Number:

TS254.4

References

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