Use of electrolyzed water ice for preserving freshness of pacific saury (Cololabis saira)

Kim, W. T., Lim, Y. S., Shin, I. S., Park, H., Chung, D. and Suzuki, T. (2006) Use of electrolyzed water ice for preserving freshness of pacific saury (Cololabis saira). Journal of Food Protection, 69 9: 2199-2204.

Author Kim, W. T.
Lim, Y. S.
Shin, I. S.
Park, H.
Chung, D.
Suzuki, T.
Title Use of electrolyzed water ice for preserving freshness of pacific saury (Cololabis saira)
Journal name Journal of Food Protection   Check publisher's open access policy
ISSN 0362-028X
1944-9097
Publication date 2006-09
Sub-type Article (original research)
Volume 69
Issue 9
Start page 2199
End page 2204
Total pages 5
Place of publication Des Moines, IA, United States
Publisher International Association for Food Protection
Language eng
Subject 100205 Environmental Marine Biotechnology
060199 Biochemistry and Cell Biology not elsewhere classified
Abstract The effects of electrolyzed water ice (EW-ice), compared with traditional tap water ice (TW-ice), on the microbiological, chemical, and sensory quality of Pacific saury (Cololabis saira) stored for a period of up to 30 days at 4 degrees C were evaluated. EW-ice with active chlorine at a concentration of 34 mg/kg was prepared from weak acidic electrolyzed water, whose pH, oxidation-reduction potential, and chlorine content were 5, 866 mV, and 47 mg/liter, respectively. Microbiological analysis showed that EW-ice, compared with TW-ice, markedly inhibited the growth of both aerobic and psychrotrophic bacteria in saury flesh during refrigerated storage, primarily because of the action of active chlorine. Chemical analysis revealed that EW-ice retarded the formation of volatile basic nitrogen and thiobarbituric acid-reactive substances and reduced the accumulation of alkaline compounds in the fish flesh in comparison with TW-ice. Sensory analysis confirmed that the freshness of saury was better preserved in EW-ice than in TW-ice and showed that the saury stored in EW-ice had a shelf life that was about 4 to 5 days longer than the fish stored in TW-ice.
Keyword Consumer product safety
Food microbiology
Food preservation
Methods
Seafood
Microbiology
Water chemistry
Fishes
Electrolysis
Ice
Seafood standards
Time factors
Q-Index Code C1
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
National Research Centre for Environmental Toxicology Publications
 
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