Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US) and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was developed. Samples were treated with distilled water (DW), US, SAEW and ultrasound combined with slightly acidic e...

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Autores principales:	Weiqing Lan, Ai Lang, Dapeng Zhou, Jing Xie
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Ultrasound Slightly acidic electrolyzed water Lateolabrax Japonicus Refrigerated storage Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/c7d89cbe0a4847329c441d73846ef928
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spelling	oai:doaj.org-article:c7d89cbe0a4847329c441d73846ef9282021-12-02T04:59:57ZCombined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage1350-417710.1016/j.ultsonch.2021.105854https://doaj.org/article/c7d89cbe0a4847329c441d73846ef9282021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003965https://doaj.org/toc/1350-4177A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US) and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was developed. Samples were treated with distilled water (DW), US, SAEW and ultrasound combined with slightly acidic electrolyzed water (US + SAEW) for 10 min, respectively. The results suggested that US + SAEW treatment could retard the increase of total viable counts (TVC), Pseudomonas bacteria counts and H2S-producing bacteria counts, which also inhibit the rise of total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA), pH and K value. In addition, compared with SAEW or US treatment alone, US + SAEW treatment had distinctly effects on inhibiting protein degradation and maintaining better sensory scores. Compared with DW group, the shelf life of sea bass treated with US + SAEW was increased for another 4 days. It indicated that the combined treatment of US and SAEW could be used to the preservation of sea bass.Weiqing LanAi LangDapeng ZhouJing XieElsevierarticleUltrasoundSlightly acidic electrolyzed waterLateolabrax JaponicusRefrigerated storageChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 81, Iss , Pp 105854- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Ultrasound Slightly acidic electrolyzed water Lateolabrax Japonicus Refrigerated storage Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Ultrasound Slightly acidic electrolyzed water Lateolabrax Japonicus Refrigerated storage Chemistry QD1-999 Acoustics. Sound QC221-246 Weiqing Lan Ai Lang Dapeng Zhou Jing Xie Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage
description	A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US) and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was developed. Samples were treated with distilled water (DW), US, SAEW and ultrasound combined with slightly acidic electrolyzed water (US + SAEW) for 10 min, respectively. The results suggested that US + SAEW treatment could retard the increase of total viable counts (TVC), Pseudomonas bacteria counts and H2S-producing bacteria counts, which also inhibit the rise of total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA), pH and K value. In addition, compared with SAEW or US treatment alone, US + SAEW treatment had distinctly effects on inhibiting protein degradation and maintaining better sensory scores. Compared with DW group, the shelf life of sea bass treated with US + SAEW was increased for another 4 days. It indicated that the combined treatment of US and SAEW could be used to the preservation of sea bass.
format	article
author	Weiqing Lan Ai Lang Dapeng Zhou Jing Xie
author_facet	Weiqing Lan Ai Lang Dapeng Zhou Jing Xie
author_sort	Weiqing Lan
title	Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage
title_short	Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage
title_full	Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage
title_fullStr	Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage
title_full_unstemmed	Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage
title_sort	combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (lateolabrax japonicus) fillets during refrigerated storage
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/c7d89cbe0a4847329c441d73846ef928
work_keys_str_mv	AT weiqinglan combinedeffectsofultrasoundandslightlyacidicelectrolyzedwateronqualityofseabasslateolabraxjaponicusfilletsduringrefrigeratedstorage AT ailang combinedeffectsofultrasoundandslightlyacidicelectrolyzedwateronqualityofseabasslateolabraxjaponicusfilletsduringrefrigeratedstorage AT dapengzhou combinedeffectsofultrasoundandslightlyacidicelectrolyzedwateronqualityofseabasslateolabraxjaponicusfilletsduringrefrigeratedstorage AT jingxie combinedeffectsofultrasoundandslightlyacidicelectrolyzedwateronqualityofseabasslateolabraxjaponicusfilletsduringrefrigeratedstorage
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Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

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