FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (19): 288-293.doi: 10.7506/spkx1002-6630-20181009-060

• Packaging & Storage • Previous Articles     Next Articles

Quality Preservation of Tilapia Fillets Using Slightly Acidic Electrolyzed Water Ice

CEN Jianwei, YU Futian, YANG Xianqing, LI Laihao, HUANG Hui, WEI Ya, ZHAO Yongqiang, HAO Shuxian, LIN Zhi   

  1. (1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 3. Guangdong Shunxin Marine Fishery Group Co. Ltd., Yangjiang 529800, China)
  • Online:2019-10-15 Published:2019-10-25

Abstract: The objective of this study was to investigate the effectiveness of slightly acidic electrolyzed water ice (SAEWI) in preserving the quality of tilapia fillets. Tilapia fillets were stored in SAEWI or tap water ice (TWI) and evaluated for changes in total volatile basic nitrogen (TVB-N) content, K value, pH, total colony number and sensory quality. The results showed that compared to TWI, SAEWI could inhibit the increase of total bacterial count, TVB-N content and K value during storage at 1 ℃, and imparted higher sensory scores to tilapia fillets. Overall, the shelf life of tilapia fillets treated with SAEWI could be prolonged by 3 to 4 days, and the quality of tilapia fillets was maintained more effectively. This study provides a theoretical basis for the application of SAEWI to preserve aquatic products during circulation.

Key words: slightly acidic electrolyzed water ice, tilapia fillets, preservation, total volatile basic nitrogen content, K value

CLC Number: