Effect of partial replacement of polyphosphate with alkaline electrolyzed water (AEW) on the quality of catfish fillets

Lin, Haixin; Hung, Yen‐Con; Deng, Shanggui

doi:10.1016/j.foodcont.2020.107117

Cited by 16 publications

(3 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, near neutral EW treatment 3 min treatment showed a bactericidal effect against Salmonella sp and this reduction was maintained through 13 days after treatment [55]. In another study [56], BEW (pH 11.6) was combined with polyphosphate which has properties such as moisture retention, oxidation prevention, and cryoprotectant, and it extends shelf life. BEW alone or in combination were used to treat catfish fillets before the freezing process.…”

Section: Catfishmentioning

confidence: 99%

Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry

Orejel

Cano-Buendía

2020

Processes

View full text Add to dashboard Cite

Food demand is increasing every year and, usually animal-derived products are generated far from consumer-places. New technologies are being developed to preserve quality characteristics during processing and transportation. One of them is electrolyzed water (EW) that helps to avoid or decrease the development of foodborne pathogens, or losses by related bacteria. Initially, EW was used in ready-to-eat foods such as spinach, lettuce, strawberries, among others; however, its application in other products is under study. Every product has unique characteristics that require an optimized application of EW. Different sanitizers have been developed; unfortunately, they could have undesirable effects like deterioration of quality or alterations in sensory properties. Therefore, EW is gaining popularity in the food industry due to its characteristics: easy application and storage, no corrosion of work surfaces, absence of mucosal membrane irritation in workers handling food, and it is considered environmentally friendly. This review highlights the advantages of using EW in animal products like chicken, pork, beef, eggs and fish to preserve their safety and quality.

show abstract

Section: Catfishmentioning

confidence: 99%

Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry

Orejel

Cano-Buendía

2020

Processes

View full text Add to dashboard Cite

show abstract

“…Khazandi et al (2017) [203] similarly reported increased shelf life of Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS) refrigerated (4 • C) fillets by 2 and 4 days, respectively, after treatment with pH neutral EW solution of 15 and 50%. Finally, numerous studies indicating the potential of using different types of EW on fish and seafood products to retain their main physicochemical [14,199,216,223,[229][230][231] and sensory characteristics [198,205,215,218] playing an essential role in consumer acceptance.…”

Section: Effects Of Ew On the Quality Of Fish And Seafoodmentioning

confidence: 99%

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Εkonomou¹,

Boziaris²

2021

Applied Sciences

View full text Add to dashboard Cite

A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.

show abstract

“…Lin et al . (2020) claimed that AIW positively affected the water retention capacity, colour, texture and lipid oxidation of catfish fillets compared to acidic electrolyzed water. However, very few studies have reported the relationship between the physicochemical properties and the bacterial composition of fish fillets after AIW.…”

Section: Introductionmentioning

confidence: 99%

Effect of alkaline ionised water on grass carp fillets: insight into physicochemical, microbial composition and miofibrillar proteins

Lin

Liang

Liu

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThe alkaline ionized water (AIW) could inactivate food‐borne microorganisms, ensuring the vegetables and fruits security. However, the application of AIW in preserving fish is still unknown. Therefore, the present study aimed to explore the effects of AIW on grass carp fillets during storage at 4 °C for 12 d. The results of total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), colour and the sensory attributes showed that the AIW‐treated grass carp fillets exhibited better shelf life. As for the microbial composition, AIW treatment for 5 min significantly inhibited the growth of the predominant bacteria, such as Staphylococcus and Pseudomonas. According to the result from microstructure, the neat and even structure of myofibrillar proteins (MPs) was conducive maintained the fish quality. Overall, the results demonstrated that AIW treatment exerted a protective effect of inactivating spoilage microorganisms and preserving the quality of grass carp fillets.

show abstract

Effect of partial replacement of polyphosphate with alkaline electrolyzed water (AEW) on the quality of catfish fillets

Cited by 16 publications

References 48 publications

Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry

Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Effect of alkaline ionised water on grass carp fillets: insight into physicochemical, microbial composition and miofibrillar proteins

Contact Info

Product

Resources

About