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Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage

文献类型： 外文期刊

作者： Xu, Gangchun 1 ; Tang, Xue 2 ; Tang, Shihan 2 ; You, Huabin 4 ; Shi, Huawei 2 ; Gu, Ruobo 1 ;

作者机构： 1.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Key Lab Freshwater Fisheries & Germplasm Resource, Minist Agr, Wuxi 214081, Jiangsu, Peoples R China

2.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

4.Qiuxue Lake Fishery Co Ltd, Taizhou City 225300, Jiangsu, Peoples R China

关键词： American shad;Electrolyzed oxidizing water;Chitosan;Storage quality

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

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收录情况： SCI

摘要： This study evaluated the combined effect of electrolyzed oxidizing water (EOW) and chitosan (CH) on the quality and shelf-life of American shad (Alosa sapidissima) stored at 4 degrees C for 25 days. A CH solution (2% w/v; pH 3.7) was used to coat the fish flesh after washing with EOW (pH 2.4; oxidation-reduction potential, 1185 mV; free chlorine level, 70-80 ppm). Control and treated fish samples were analyzed for microbiological (total viable count), physicochemical (pH, total volatile basic nitrogen, thiobarbituric acid, texture, and color), and sensory characteristics. The results revealed that EOW + CH was more effective than either treatment alone (EOW or CH) in inhibiting microbial growth, protein decomposition, and lipid oxidation. Furthermore, EOW + CH maintained better texture, color, and sensory characteristics of fish. This treatment extended the shelf-life of American shad fillets by 9-10 days during refrigerated storage

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