Effects of slightly acidic electrolyzed water and ginger (Zingiber officinale Roscoe) juice on the quality and myofibrillar protein structure of silver carp (Hypophthalmichthys molitrix) fillets during cold storage

Liu, Yu; Mei, Jun; Xie, Jing

doi:10.1016/j.lwt.2024.116451

LWT

2024

DOI: 10.1016/j.lwt.2024.116451

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Effects of slightly acidic electrolyzed water and ginger (Zingiber officinale Roscoe) juice on the quality and myofibrillar protein structure of silver carp (Hypophthalmichthys molitrix) fillets during cold storage

Yu Liu,

Jun Mei,

Jing Xie

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2024

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Cited by 2 publications

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Effect of different precooling methods on the physicochemical changes, water migration and myofibrillar protein characteristics of pufferfish (Takifugu obscurus) during cold storage

Liu,

Zhang,

Mei

et al. 2024

Int J of Food Sci Tech

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SummaryThe objective of this study was to evaluate the effect of slurry ice (SI) in physicochemical changes, water migration, myofibrillar protein characterisation, and extended shelf life during cold storage of pufferfish (Takifugu obscurus). SI provided faster cooling rate, better structural stability of muscle tissue, and a significant reduction in total viable count (TVC). In addition, the use of SI treatment resulted in a considerable reduction in total volatile basic nitrogen (TVB‐N) and pH. The results of the texture profile analysis (TPA) demonstrated that SI had a significant inhibitory effect on the reduction of hardness, springiness, resilience, and chewiness. In addition, SI treatment better maintained a well‐structured myofibrillar protein stabilising the tertiary structure. Low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) revealed that SI treatment could retard the water migration. Furthermore, the results of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicated that SI treatment of pufferfish effectively slowed down the degradation of their myofibrillar protein fraction throughout the cold storage.

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Effect of different precooling methods on the physicochemical changes, water migration and myofibrillar protein characteristics of pufferfish (Takifugu obscurus) during cold storage

Liu,

Zhang,

Mei

et al. 2024

Int J of Food Sci Tech

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Preservative Attributes of Near‐Neutral Electrolyzed Water (NNEW) to Improve Shelf Life and Quality of Fresh and Minimally Processed Food: A Systematic Review

Rivera-García,

Paz-Michel

2024

Journal of Food Processing and Preservation

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Perishable foods are characterized by a short shelf life, which is an important challenge for the companies that commercialize them. For this reason, the food industry keeps searching for new technologies to preserve their freshness, such as electrolyzed water. This review focuses on near‐neutral electrolyzed water (NNEW) with a pH of 5.0–7.5, which has no negative impact on organoleptic characteristics nor on the nutritional quality of foods. It also examines how NNEW can be used to preserve fresh and minimally processed foods, detailing the extension of shelf life after treatments, its effects on food quality (e.g., appearance, texture, and color), and its potential mechanisms for controlling autolytic activity and spoilage microorganisms. Evidence of the attributes of NNEW as a food preservative, besides its well‐known sanitizing properties, to extend the shelf life of fresh and MP edible plants and animal products is offered. The review further highlights practical applications for different types of food, including meat, seafood, fruits, and vegetables, and explores how NNEW could be integrated into handling, packaging, and distribution processes. Lastly, the need for large‐scale industrial studies is emphasized to determine the feasibility of implementing the use of NNEW to reduce losses in food production and processing facilities, food supply chains, and retail.

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Effects of slightly acidic electrolyzed water and ginger (Zingiber officinale Roscoe) juice on the quality and myofibrillar protein structure of silver carp (Hypophthalmichthys molitrix) fillets during cold storage

Cited by 2 publications

References 46 publications

Effect of different precooling methods on the physicochemical changes, water migration and myofibrillar protein characteristics of pufferfish (Takifugu obscurus) during cold storage

Effect of different precooling methods on the physicochemical changes, water migration and myofibrillar protein characteristics of pufferfish (Takifugu obscurus) during cold storage

Preservative Attributes of Near‐Neutral Electrolyzed Water (NNEW) to Improve Shelf Life and Quality of Fresh and Minimally Processed Food: A Systematic Review

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