Effect of Acidic Electrolyzed Water Ice on Quality and Enzyme Activities in Muscular Tissue of Small Yellow Croaker (Larimichthys polyactis)

doi:10.7506/spkx1002-6630-201713040

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (13): 244-250.doi: 10.7506/spkx1002-6630-201713040

• Packaging & Storage • Previous Articles Next Articles

Effect of Acidic Electrolyzed Water Ice on Quality and Enzyme Activities in Muscular Tissue of Small Yellow Croaker (Larimichthys polyactis)

YAO Xin, ZHAO Aijing, DU Suping, SUN Xiaohong, PAN Yingjie, ZHAO Yong

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China

Online:2017-07-15 Published:2017-07-11

Abstract

Abstract: Acidic electrolyzed water (AEW) ice has been developed in recent years as a new food preservation technology. To investigate the effect of electrolyzed water ice on preserving the quality of small yellow croaker, changes in enzyme activities and total viable bacterial counts were assayed periodically during seven days of storage. The results showed that compared with traditional tap water (TW) ice, AEW ice displayed inhibitory activity (P < 0.05) toward cathepsin D and lipase, although it did not present positive effects on inhibiting acid phosphatase and cathepsin B. Conventional plate count enumeration and polymerase chain reaction-denatured gradient gel electrophoresis (PCR-DGGE) indicated that AEW ice had the capability of inhibiting the growth of bacteria on raw fish, and the maximum reduction in bacterial population reached 0.34 (lg(CFU/g)) on the 7th day. Therefore, AEW ice has a broad application prospect and can be more useful than TW ice for preserving seafood.

Key words: acidic electrolyzed water (AEW) ice, small yellow croaker, enzyme activity, polymerase chain reactiondenatured gradient gel electrophoresis (PCR-DGGE)

CLC Number:

TS254.4

YAO Xin, ZHAO Aijing, DU Suping, SUN Xiaohong, PAN Yingjie, ZHAO Yong. Effect of Acidic Electrolyzed Water Ice on Quality and Enzyme Activities in Muscular Tissue of Small Yellow Croaker (Larimichthys polyactis)[J]. FOOD SCIENCE, 2017, 38(13): 244-250.

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Effect of Acidic Electrolyzed Water Ice on Quality and Enzyme Activities in Muscular Tissue of Small Yellow Croaker (Larimichthys polyactis)

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