FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (5): 288-295.doi: 10.7506/spkx1002-6630-20200410-135

• Reviews • Previous Articles     Next Articles

Recent Progress in the Preservation Mechanism of Acidic Electrolyzed Water and Its Application in the Preservation of Aquatic Products

ZHONG Qiang, DONG Chunhui, HUANG Zhibo, BAO Luying, XIA Xiufang   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2021-03-15 Published:2021-03-29

Abstract: Acidic electrolyzed water (AEW) is a new green and promising technology for food preservation with the advantages of high safety, broad-spectrum antimicrobial activity, efficient preservation and low cost. AEW is characterized by low pH, high redox potential and a considerable concentration of available chlorine. AEW represents a new alternative to the traditional preservation method for aquatic products, and has been successfully used in the sterilization and inactivation of enzymes in aquatic products. In addition, AEW can work synergistically with other sterilization technologies yielding improved preservation effect. This article summarizes the mechanism of action of AEW as a preservative, and reviews the latest advances in its application in aquatic products. Finally, we conclude with a discussion of future prospects, with a view to providing a theoretical guidance for the application of AEW in the preservation of aquatic products.

Key words: acidic electrolyzed water; preservation mechanism; aquatic products; synergistic effect

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