Stable chlorine dioxide combined with slightly acidic electrolyzed water as preservation strategies in large yellow croaker (Pseudosciaena crocea) during cold storage: Effects on microbiological, physicochemical, and sensorial qualities

Abstract

Using stable chlorine dioxide (ClO2) combined with slightly acidic electrolyzed water (SAEW), the quality variations of cold‐stored large yellow croaker (Pseudosciaena crocea) were studied. The results of microbial indicators demonstrated that ClO2 and SAEW treatment inhibited microbial growth. Moreover, ClO2 + SAEW treatment had lower values of pH, malondialdehyde content, total volatile basic nitrogen, and higher water‐holding capacity than those in other groups. From the results of free amino acids and trimethylamine, ClO2 + SAEW treatment could delay the breakdown of umami amino acids and the accumulation of bitter amino acids in large yellow croaker. According to the results of microbial indexes and K‐value, compared with sterile distilled water treatment, the shelf life of large yellow croaker with ClO2 + SAEW treatment was extended for an additional 4 days. Therefore, ClO2 + SAEW treatment is a potential method to preserve the flavor and quality of large yellow croaker during cold storage.