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 char...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2023-06, Vol.103 (8), p.3787-3798 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Lan, Weiqing Zhang, Bingjie Liu, Lin Pu, Tianting Zhou, Yuxiao Xie, Jing |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.12269 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2724585146</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2724585146</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3579-7cbd0610405f69a904de491b15007723a176d51ffa88e25874b7ea970dcb9a443</originalsourceid><addsrcrecordid>eNp9kc9u1DAQxi0EokvLhQdAlrgUpLRj54_j3qqKAlUlkArnyHEmu14ce2vHKuHUR0DizMv1Sch2CwcOnEYz89M3o-8j5AWDIwbAj9exV0eM80o-IgsGUmQADB6TxbzkWckKvkeexbgGACmr6inZyyvOCwb5gvy6sma5Gu1ElTad0RQt6jF4O33Hjt6oEcPd7c9oUwgTNRpPaFyh7e9uf1jTI8VvI7povKPKdfQ6KWvGiQ7KuHmunEbq-7nVXzGgpYefHKZBjX6z8iFFulYb74xO8TXtUjBuSfXKWDsfjqMPaokH5EmvbMTnD3WffDl_-_nsfXb58d2Hs9PLTOelkJnQbQcVgwLKvpJKQtFhIVnLSgAheK6YqLqS9b2qa-RlLYpWoJICOt1KVRT5Pjnc6W6Cv04Yx2YwUaO1yqFPseGCF2U9O1nN6Kt_0LVPwc3fNbyGems_bKk3O0oHH2PAvtkEM6gwNQyabWjNNrTmPrQZfvkgmdoBu7_on5RmgO2AG2Nx-o9Uc3F1froT_Q0J-qZR</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2808109706</pqid></control><display><type>article</type><title>Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Lan, Weiqing ; Zhang, Bingjie ; Liu, Lin ; Pu, Tianting ; Zhou, Yuxiao ; Xie, Jing</creator><creatorcontrib>Lan, Weiqing ; Zhang, Bingjie ; Liu, Lin ; Pu, Tianting ; Zhou, Yuxiao ; Xie, Jing</creatorcontrib><description>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 < 0.05). During the whole experiment, the highest sensory scores and a* were obtained in the SAEW‐SI group, which indicated that SAEW‐SI treatment could maintain better sensory characteristics. According to the results of thiobarbituric acid reactive substances (TBARS) and fluorescence spectroscopy analysis, SAEW‐SI treatment could effectively retard protein degradation and lipid oxidation compared with Control and SI group. In maintaining the quality of mackerel, SAEW‐SI shows a better effect than SI due to the synergistic effect of fence factors.
CONCLUSION
The results demonstrated that the shelf‐life of mackerel could be extended and the quality of mackerel could be maintained effectively with SAEW‐SI treatment during chilled storage. © 2022 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.12269</identifier><identifier>PMID: 36224103</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Animals ; Biodegradation ; chilled storage ; Flake ice ; Flakes ; Fluorescence ; Fluorescence spectroscopy ; Food Preservation - methods ; Ice ; Life Expectancy ; Life extension ; Lipid peroxidation ; Lipids ; Mackerel ; Microorganisms ; Oxidation ; Perciformes ; Pneumatophorus japonicus ; Proteins ; quality ; Sensory evaluation ; Sensory properties ; shelf‐life ; Shelving ; slightly acidic electrolyzed water–slurry ice ; Slurries ; Synergistic effect ; Thiobarbituric acid ; Water - chemistry</subject><ispartof>Journal of the science of food and agriculture, 2023-06, Vol.103 (8), p.3787-3798</ispartof><rights>2022 Society of Chemical Industry.</rights><rights>Copyright © 2023 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3579-7cbd0610405f69a904de491b15007723a176d51ffa88e25874b7ea970dcb9a443</citedby><cites>FETCH-LOGICAL-c3579-7cbd0610405f69a904de491b15007723a176d51ffa88e25874b7ea970dcb9a443</cites><orcidid>0000-0003-1319-2681 ; 0000-0002-6712-5612 ; 0000-0002-1365-2601 ; 0000-0002-3194-9273 ; 0000-0002-0509-4494</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.12269$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.12269$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36224103$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lan, Weiqing</creatorcontrib><creatorcontrib>Zhang, Bingjie</creatorcontrib><creatorcontrib>Liu, Lin</creatorcontrib><creatorcontrib>Pu, Tianting</creatorcontrib><creatorcontrib>Zhou, Yuxiao</creatorcontrib><creatorcontrib>Xie, Jing</creatorcontrib><title>Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>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 < 0.05). During the whole experiment, the highest sensory scores and a* were obtained in the SAEW‐SI group, which indicated that SAEW‐SI treatment could maintain better sensory characteristics. According to the results of thiobarbituric acid reactive substances (TBARS) and fluorescence spectroscopy analysis, SAEW‐SI treatment could effectively retard protein degradation and lipid oxidation compared with Control and SI group. In maintaining the quality of mackerel, SAEW‐SI shows a better effect than SI due to the synergistic effect of fence factors.
CONCLUSION
The results demonstrated that the shelf‐life of mackerel could be extended and the quality of mackerel could be maintained effectively with SAEW‐SI treatment during chilled storage. © 2022 Society of Chemical Industry.</description><subject>Animals</subject><subject>Biodegradation</subject><subject>chilled storage</subject><subject>Flake ice</subject><subject>Flakes</subject><subject>Fluorescence</subject><subject>Fluorescence spectroscopy</subject><subject>Food Preservation - methods</subject><subject>Ice</subject><subject>Life Expectancy</subject><subject>Life extension</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Mackerel</subject><subject>Microorganisms</subject><subject>Oxidation</subject><subject>Perciformes</subject><subject>Pneumatophorus japonicus</subject><subject>Proteins</subject><subject>quality</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>shelf‐life</subject><subject>Shelving</subject><subject>slightly acidic electrolyzed water–slurry ice</subject><subject>Slurries</subject><subject>Synergistic effect</subject><subject>Thiobarbituric acid</subject><subject>Water - chemistry</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kc9u1DAQxi0EokvLhQdAlrgUpLRj54_j3qqKAlUlkArnyHEmu14ce2vHKuHUR0DizMv1Sch2CwcOnEYz89M3o-8j5AWDIwbAj9exV0eM80o-IgsGUmQADB6TxbzkWckKvkeexbgGACmr6inZyyvOCwb5gvy6sma5Gu1ElTad0RQt6jF4O33Hjt6oEcPd7c9oUwgTNRpPaFyh7e9uf1jTI8VvI7povKPKdfQ6KWvGiQ7KuHmunEbq-7nVXzGgpYefHKZBjX6z8iFFulYb74xO8TXtUjBuSfXKWDsfjqMPaokH5EmvbMTnD3WffDl_-_nsfXb58d2Hs9PLTOelkJnQbQcVgwLKvpJKQtFhIVnLSgAheK6YqLqS9b2qa-RlLYpWoJICOt1KVRT5Pjnc6W6Cv04Yx2YwUaO1yqFPseGCF2U9O1nN6Kt_0LVPwc3fNbyGems_bKk3O0oHH2PAvtkEM6gwNQyabWjNNrTmPrQZfvkgmdoBu7_on5RmgO2AG2Nx-o9Uc3F1froT_Q0J-qZR</recordid><startdate>202306</startdate><enddate>202306</enddate><creator>Lan, Weiqing</creator><creator>Zhang, Bingjie</creator><creator>Liu, Lin</creator><creator>Pu, Tianting</creator><creator>Zhou, Yuxiao</creator><creator>Xie, Jing</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-1319-2681</orcidid><orcidid>https://orcid.org/0000-0002-6712-5612</orcidid><orcidid>https://orcid.org/0000-0002-1365-2601</orcidid><orcidid>https://orcid.org/0000-0002-3194-9273</orcidid><orcidid>https://orcid.org/0000-0002-0509-4494</orcidid></search><sort><creationdate>202306</creationdate><title>Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage</title><author>Lan, Weiqing ; Zhang, Bingjie ; Liu, Lin ; Pu, Tianting ; Zhou, Yuxiao ; Xie, Jing</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3579-7cbd0610405f69a904de491b15007723a176d51ffa88e25874b7ea970dcb9a443</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Animals</topic><topic>Biodegradation</topic><topic>chilled storage</topic><topic>Flake ice</topic><topic>Flakes</topic><topic>Fluorescence</topic><topic>Fluorescence spectroscopy</topic><topic>Food Preservation - methods</topic><topic>Ice</topic><topic>Life Expectancy</topic><topic>Life extension</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>Mackerel</topic><topic>Microorganisms</topic><topic>Oxidation</topic><topic>Perciformes</topic><topic>Pneumatophorus japonicus</topic><topic>Proteins</topic><topic>quality</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>shelf‐life</topic><topic>Shelving</topic><topic>slightly acidic electrolyzed water–slurry ice</topic><topic>Slurries</topic><topic>Synergistic effect</topic><topic>Thiobarbituric acid</topic><topic>Water - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lan, Weiqing</creatorcontrib><creatorcontrib>Zhang, Bingjie</creatorcontrib><creatorcontrib>Liu, Lin</creatorcontrib><creatorcontrib>Pu, Tianting</creatorcontrib><creatorcontrib>Zhou, Yuxiao</creatorcontrib><creatorcontrib>Xie, Jing</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lan, Weiqing</au><au>Zhang, Bingjie</au><au>Liu, Lin</au><au>Pu, Tianting</au><au>Zhou, Yuxiao</au><au>Xie, Jing</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2023-06</date><risdate>2023</risdate><volume>103</volume><issue>8</issue><spage>3787</spage><epage>3798</epage><pages>3787-3798</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>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 < 0.05). During the whole experiment, the highest sensory scores and a* were obtained in the SAEW‐SI group, which indicated that SAEW‐SI treatment could maintain better sensory characteristics. According to the results of thiobarbituric acid reactive substances (TBARS) and fluorescence spectroscopy analysis, SAEW‐SI treatment could effectively retard protein degradation and lipid oxidation compared with Control and SI group. In maintaining the quality of mackerel, SAEW‐SI shows a better effect than SI due to the synergistic effect of fence factors.
CONCLUSION
The results demonstrated that the shelf‐life of mackerel could be extended and the quality of mackerel could be maintained effectively with SAEW‐SI treatment during chilled storage. © 2022 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>36224103</pmid><doi>10.1002/jsfa.12269</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0003-1319-2681</orcidid><orcidid>https://orcid.org/0000-0002-6712-5612</orcidid><orcidid>https://orcid.org/0000-0002-1365-2601</orcidid><orcidid>https://orcid.org/0000-0002-3194-9273</orcidid><orcidid>https://orcid.org/0000-0002-0509-4494</orcidid></addata></record> |
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| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2023-06, Vol.103 (8), p.3787-3798 |
| issn | 0022-5142 1097-0010 |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Animals Biodegradation chilled storage Flake ice Flakes Fluorescence Fluorescence spectroscopy Food Preservation - methods Ice Life Expectancy Life extension Lipid peroxidation Lipids Mackerel Microorganisms Oxidation Perciformes Pneumatophorus japonicus Proteins quality Sensory evaluation Sensory properties shelf‐life Shelving slightly acidic electrolyzed water–slurry ice Slurries Synergistic effect Thiobarbituric acid Water - chemistry |
| title | Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage |
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