Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (Pleuronectes herzensteini)

Abstract

The effects of slightly acidic electrolyzed water ice (SAEW-ice) and grapefruit seed extract ice (GSE-ice) on changes in brown sole quality during storage were determined using microbial, chemical, and sensory analyses to prolong the shelf life of brown sole. Microbiological analyses showed that GSE-ice storage was more effective for inhibiting the growth of total plate count, , and HS-producing bacteria than SAEW-ice storage. Chemical indexes of brown sole showed that SAEW-ice and GSE-ice storage extended the shelf life of fish compared with TW-ice. Sensory scores following GSE-ice storage were higher than those following storage under the other conditions. Taken together, the present study indicated that the quality of brown sole was maintained for 9-10 days in TW-ice, and 11-12 days in SAEW-ice and 12-13 days in GSE-ice. Therefore, ice storage using SAEW-ice and GSE-ice effectively extended the shelf life of brown sole.

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

“…Ovissipour et al () reported that the WAEW at available chlorine concentrations (ACC) of 10 mg/ml, pH 3.55, and oxidation–reduction potentials (ORP) of 950 mV could significantly inhibit the growth of Vibrio parahaemolyticus , Listeria monocytogenes , Aeromonas hydrophila , and Campylobacter jejuni . In addition, Jung, Ko, Jang, Park, and Oh () further indicated that WAEW significantly inhibited the growth of TVC, Pseudomonas , and H 2 S‐producing bacteria on Pleuronectes herzensteini stored at 0–1°C for 30 days. Besides, Xuan et al () showed that WAEW could inhibit the increase of peroxide value, total volatile basic nitrogen (TVB‐N), and thiobarbituric acid reactive substance (TBARS) contents and thus concluded that WAEW had potential to be applied for maintaining the freshness of fish during cold storage.…”

Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

“…WAEW and daphnetin treatments could effectively reduce the degradation of ATP, which can be attributed to the inhibitory effect of WAEW and daphnetin on nucleotide-degrading enzymes and bacteria responsible for nucleotide degradation (44). As reported by Jung et al (45), the brown sole (Pleuronectes herzensteini) treated with WAEW could delay the degradation of nucleic acids-related substances in the muscle and retain the freshness of the fish. According to Alasalvar et al (46), the conversion of ATP to IMP was a totally autolytic process within 1-2-day storage; however, the subsequent breakdown of IMP to Hx was caused by both fish and microbial enzymes.…”

Eficacia de métodos de desinfección y los efectos sobre las propiedades nutracéuticas en cilantro y fresa

“…El porcentaje de efectividad de cada tratamiento con respecto al control se calculó con la siguiente fórmula. Las semillas cítricas y los ácidos ascórbico y láctico tienen efectos antimicrobianos (Tajkarimi y Ibrahim, 2011;Damián-Reyna et al, 2017;Jung et al, 2017). De acuerdo con la información proporcionada por el fabricante, el producto ECD contiene un extracto estandarizado de semilla de cítricos y glicerina; de manera general, entre los componentes encontrados en las semillas cítricas están los ácidos (2E)-hidroxicinámico, gálico, siríngico y rosmarínico entre otros (Moulehi et al, 2012), cuya forma no ionizada predomina a pH ácido, atraviesan la membrana celular hasta llegar al citoplasma.…”