Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of <i>Larimichthys crocea</i> During Refrigerated Storage
The large yellow croaker (<i>Larimichthys crocea</i>) is susceptible to microbial contamination during storage due to its high protein and moisture contents. This study was designed to find a new way to reduce bacteria in large yellow croakers by combining slightly acidic electrolyzed wa...
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2025-08-01
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| author | Jiehui Zhong Hongjin Deng Na Lin Mengyao Zheng Junjie Wu Quanyou Guo Saikun Pan |
| author_facet | Jiehui Zhong Hongjin Deng Na Lin Mengyao Zheng Junjie Wu Quanyou Guo Saikun Pan |
| author_sort | Jiehui Zhong |
| collection | DOAJ |
| description | The large yellow croaker (<i>Larimichthys crocea</i>) is susceptible to microbial contamination during storage due to its high protein and moisture contents. This study was designed to find a new way to reduce bacteria in large yellow croakers by combining slightly acidic electrolyzed water (SAEW) with nano-bubble (NB) technology. Exploring the effects of available chlorine concentration (ACC), processing time, and water temperature on the bacteria reduction effect of the SAEW-NB treatment for large yellow croakers. Also, the effects of the SAEW-NB combined treatment on sensory evaluation, total viable counts (TVCs), total volatile basic nitrogen (TVB-N), texture, taste profile, and volatile flavor compounds of large yellow croakers were analyzed during the storage period at 4 °C. The results show that the SAEW-NB treatment achieved significantly enhanced microbial reduction compared to individual treatments. Under the conditions of a 4 °C water temperature, 40 mg/L ACC, and 15 min treatment, the SAEW-NB treatment inhibited the increases in physical and chemical indexes such as TVC and TVB-N, maintained the fish texture, and delayed the production of off-flavor volatiles such as aldehydes, alcohols, esters, and ketones, compared with the control group (CG) during storage at 4 °C. In conclusion, the SAEW-NB treatment could better retard fish spoilage, extending the shelf life by approximately 2 days. It might be a promising new industrial approach for large yellow croakers’ storage. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-08-01 |
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| series | Foods |
| spelling | doaj-art-591ead0895de4ead81ef41a92debfeb72025-08-20T04:00:55ZengMDPI AGFoods2304-81582025-08-011415275410.3390/foods14152754Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of <i>Larimichthys crocea</i> During Refrigerated StorageJiehui Zhong0Hongjin Deng1Na Lin2Mengyao Zheng3Junjie Wu4Quanyou Guo5Saikun Pan6School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, ChinaEast China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, Shanghai 200090, ChinaEast China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, Shanghai 200090, ChinaEast China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, Shanghai 200090, ChinaEast China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, Shanghai 200090, ChinaEast China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, Shanghai 200090, ChinaSchool of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, ChinaThe large yellow croaker (<i>Larimichthys crocea</i>) is susceptible to microbial contamination during storage due to its high protein and moisture contents. This study was designed to find a new way to reduce bacteria in large yellow croakers by combining slightly acidic electrolyzed water (SAEW) with nano-bubble (NB) technology. Exploring the effects of available chlorine concentration (ACC), processing time, and water temperature on the bacteria reduction effect of the SAEW-NB treatment for large yellow croakers. Also, the effects of the SAEW-NB combined treatment on sensory evaluation, total viable counts (TVCs), total volatile basic nitrogen (TVB-N), texture, taste profile, and volatile flavor compounds of large yellow croakers were analyzed during the storage period at 4 °C. The results show that the SAEW-NB treatment achieved significantly enhanced microbial reduction compared to individual treatments. Under the conditions of a 4 °C water temperature, 40 mg/L ACC, and 15 min treatment, the SAEW-NB treatment inhibited the increases in physical and chemical indexes such as TVC and TVB-N, maintained the fish texture, and delayed the production of off-flavor volatiles such as aldehydes, alcohols, esters, and ketones, compared with the control group (CG) during storage at 4 °C. In conclusion, the SAEW-NB treatment could better retard fish spoilage, extending the shelf life by approximately 2 days. It might be a promising new industrial approach for large yellow croakers’ storage.https://www.mdpi.com/2304-8158/14/15/2754large yellow croakermicroorganismvolatile flavor compoundstorabilityquality |
| spellingShingle | Jiehui Zhong Hongjin Deng Na Lin Mengyao Zheng Junjie Wu Quanyou Guo Saikun Pan Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of <i>Larimichthys crocea</i> During Refrigerated Storage Foods large yellow croaker microorganism volatile flavor compound storability quality |
| title | Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of <i>Larimichthys crocea</i> During Refrigerated Storage |
| title_full | Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of <i>Larimichthys crocea</i> During Refrigerated Storage |
| title_fullStr | Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of <i>Larimichthys crocea</i> During Refrigerated Storage |
| title_full_unstemmed | Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of <i>Larimichthys crocea</i> During Refrigerated Storage |
| title_short | Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of <i>Larimichthys crocea</i> During Refrigerated Storage |
| title_sort | effect of slightly acidic electrolyzed water combined with nano bubble sterilization on quality of i larimichthys crocea i during refrigerated storage |
| topic | large yellow croaker microorganism volatile flavor compound storability quality |
| url | https://www.mdpi.com/2304-8158/14/15/2754 |
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