Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage

BACKGROUND Different ice treatments were applied for the preservation of mackerel (Pneumatophorus japonicus). The quality changes of samples treated with flake ice (Control), slurry ice (SI) and slightly acidic electrolyzed water–slurry ice (SAEW‐SI) in microbiological, physicochemical, protein characteristic, and sensory evaluation were investigated during chilled storage. RESULTS SAEW‐SI showed a significant advantage for the inhibition of microbial growth, which could extend the shelf‐life for another 144 h at least, compared with Control group. SAEW‐SI treatment also showed a strong inhibition for the increase in pH, total volatile basic nitrogen (TVB‐N), K‐value, histamine and metmyoglobin (MetMb) content. Results of texture profile analysis (TPA) and water holding capacity (WHC) indicated that SAEW‐SI can obviously suppress the decrease of hardness value, and have a better protective effect on muscle structure compared to flake ice and SI (P