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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.

Author(s) : XU G., TANG X., TANG S., et al.

Type of article: Article

Summary

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 °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.

Details

  • Original title: Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage.
  • Record ID : 30011979
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 46
  • Publication date: 2014/12
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2014.06.010

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