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In the present study, common carp (Cyprinus carpio), a highly valuable worldwide commercial fish species, was used as a model. One sample group of fresh, skin-on carp fillets was placed in a bath of acidic electrolyzed oxidizing (AEO) water containing a solution of 100 mg/kg chloride ion concentration for 5 minutes. Another sample group was treated with acidic electrolyzed water and 0.5% lysozyme enzyme solution. Another set of samples were washed after the AEO water treatment. Within the study, a storage test was performed to examine the effect of the new combined treatment on the samples' shelf-life and quality while kept at 2°C. During the storage period, chemical (chlorate) and microbiological (TVC, mesophilic anaerobic plate count, and Enterobacteriaceae count) tests and sensory evaluation were conducted. e combination of AEO water and lysozyme enzyme showed additional bactericidal efficacy on the surface of the carp fillets, which has never been reported before. Both the AEO water and the combined treatment effectively increased the shelf life of the samples, causing 2.4-3.1 log CFU/g difference compared to the control by the end of the 7-day storage. e measured residual chlorate content exceeded the legal threshold, but washing the samples resulted in values below the theoretical threshold limit. e applied preservation methods did not have an adverse effect on the organoleptic properties of the samples.

The aim of the present study was to evaluate the effect of high hydrostatic pressure (HHP) processing (at 450 or 600 MPa for 300 s) on microbial quality as well as on organoleptic properties of fi sh salad with mayonnaise during 26 days of storage at 5 and 10 °C. The salad contained diced smoked trout fi sh, mayonnaise, and different kinds of spices. These freshly made salads usually have only a couple of days of shelf life. The HHP treatment basically did not affect the physical and organoleptic characteristics of the fi sh salad with mayonnaise. At both storage temperatures, the HHP treated samples showed enhanced safety and increased shelf-life up to 3 weeks.

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