Preservation of squid by slightly acidic electrolyzed water ice

Xuan, Xiao-Ting; Fan, Yifei; Ling, Jiangang; Hu, Yaqin; Liu, Donghong; Chen, Shiguo; Ye, Xingqian; Ding, Tian

doi:10.1016/j.foodcont.2016.11.013

Cited by 85 publications

(52 citation statements)

References 35 publications

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“…An amount of malonaldehyde (MDA) was employed to measure the extent of lipid oxidation [23,36]. Figure 4 showed that the MDA values for all samples increased during frozen storage, which agreed with the results of Xuan et al [30]. This could be ascribed to the accumulation of the final products of unsaturated fatty acidoxidation [37].…”

Section: Lipid Oxidationanalysissupporting

confidence: 86%

“…Changes in pH values of all squid samples during frozen storage are shown in Figure 3a. The pH value in all of the treatments first showed a decreasing trend, after that an increase was observed [17,30]. The decrease might be due to obvious acidification which was caused by the liberation of inorganic phosphates and the accumulation of lactic acid produced.…”

Section: Ph Value and Color Analysismentioning

confidence: 91%

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Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Tan

et al. 2019

Applied Sciences

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This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed);(3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p < 0.05), lipid oxidation (p < 0.05) protein degradation (p < 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.

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Section: Lipid Oxidationanalysissupporting

confidence: 86%

Section: Ph Value and Color Analysismentioning

confidence: 91%

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Tan

et al. 2019

Applied Sciences

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“…Zhang, Ma, Deng, Chao, and Qiu () also reported that acidic electrolyzed water ice‐glazing (ACC of 6.4 mg/L, pH of 6.4–6.6) and MAP (40% CO 2 /10% O 2 /50% N 2 ) could inhibit the lipid oxidation of peeled shrimp. Xuan et al () showed that slightly acidic electrolyzed water ice (ACC of 25 mg/L, pH of 6.48) treatment also inhibited the increase of peroxide value and maintained low TBARS content for squid preservation.…”

Section: Resultsmentioning

confidence: 99%

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

Chen

Tan

et al. 2020

Journal of Food Safety

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The combined effect of weakly acidic electrolyzed water (WAEW) and modified atmosphere packaging (MAP) treatments on the quality of puffer fish (Takifugu obscurus) during cold storage was studied on aspects of microbiological activity, texture, total volatile basic nitrogen (TVB‐N), trimethylamine (TMA), free amino acids (FAAs), thiobarbituric acid reactive substance (TBARS), ATP‐related compounds and K value, volatile organic compounds (VOCs), and organoleptic properties. As a result, significantly (p < .05) higher inhibitory effects on total viable counts (TVC), H2S‐producing bacteria (including Shewanella putrefaciens), Pseudomonas spp., and lactic acid bacteria (LAB) were observed in WAEW‐treated puffer fish packaged in 60%CO2/5%O2/35%N2 atmosphere than that in air package and vacuum package with/without WAEW‐treated samples. In addition, chemical results showed that WAEW together with MAP treatments were highly efficient in maintaining lower TVB‐N, TMA, and TBARS values in refrigerated puffer fish. Moreover, the presence of WAEW combined with MAP treatments showed positive effects on retarding the relative content of fishy flavor compounds, such as 1‐octen‐3‐ol, 1‐penten‐3‐ol, hexanal, heptanal, nonanal, decanal, (E)‐2‐octenal, and 2,3‐butanedione. As a whole, the combined effect of WAEW and MAP on refrigerated puffer fish is advisable to maintain better quality and extend the shelf life.

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“…Xuan et al. () have reported that SAEW in the form of ice can maintain relatively low TBA contents during the preservation of squid. This indicates that SAEW ice might be a new approach to ensure the antioxidant activity and control the deterioration of quality of beef during storage.…”

Section: Resultsmentioning

confidence: 99%

“…This difference in results might be because the poultry meat is particularly prone to oxidation than beef, as it contains relatively high levels of unsaturated fatty acids and low levels of natural antioxidants. Xuan et al (2017) have reported that SAEW in the form of ice can maintain relatively low TBA contents during the preservation of squid. This indicates that SAEW ice might be a new approach to ensure the antioxidant activity and control the deterioration of quality of beef during storage.…”

Section: Changes In Tba Contentmentioning

confidence: 99%

Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration

Sheng

Shu

Tang

et al. 2018

Food Science & Nutrition

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Studies on slightly acidic electrolyzed water (SAEW) for decontamination and shelf life extension of beef are limited. This study aimed to evaluate the effects of SAEW and tea polyphenols (Tpp) on the microbiological, physicochemical, and sensory qualities of fresh beef during storage. The changes in total viable count, thiobarbituric acid content, pH, total volatile basic nitrogen, and sensory scores revealed that the required quality standard of the beef treated with distilled water, Tpp, and SAEW was maintained for up to 6–8, 12–14, and 14–16 days, respectively. These results demonstrated that SAEW could effectively extend the shelf life of beef in comparison with that of other treatments. However, there were no significant differences (p > 0.05) between the untreated and SAEW‐treated group in the content of thiobarbituric acid, suggesting that SAEW does not possess antioxidant activity. Therefore, further studies are required to increase its antioxidant activity. This study suggests that SAEW treatment is an effective and promising method to prolong the shelf life of beef by around 8 days at 4°C.

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Preservation of squid by slightly acidic electrolyzed water ice

Cited by 85 publications

References 35 publications

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

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

Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration

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