Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (Pleuronectes herzensteini)

• Published in: Food science and biotechnology Vol. 27; no. 1; pp. 261 - 267
• Main Authors: Jung, Sun, Ko, Bong Soo, Jang, Hye-Jin, Park, Hee Jung, Oh, Se-Wook
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.02.2018; Springer Nature B.V; 한국식품과학회
• Subjects: acidity; Bacteria; Chemistry; Chemistry and Materials Science; cold storage; electrolyzed water; Food Science; Grapefruit; grapefruits; Hydrogen sulfide; Ice; Microorganisms; Nutrition; plate count; Pleuronectes herzensteini; Pseudomonas; Pseudopleuronectes herzensteini; Salmon; seed extracts; Sensory evaluation; Shelf life; 식품과학; Slightly acidic electrolyzed water; Shelf life; Grapefruit seed extract; Ice storage; Pleuronectes herzensteini
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-017-0198-8

The effects of slightly acidic electrolyzed water ice (SAEW-ice) and grapefruit seed extract ice (GSE-ice) on changes in brown sole quality during storage were determined using microbial, chemical, and sensory analyses to prolong the shelf life of brown sole. Microbiological analyses showed that GSE-ice storage was more effective for inhibiting the growth of total plate count, Pseudomonas , and H 2 S-producing bacteria than SAEW-ice storage. Chemical indexes of brown sole showed that SAEW-ice and GSE-ice storage extended the shelf life of fish compared with TW-ice. Sensory scores following GSE-ice storage were higher than those following storage under the other conditions. Taken together, the present study indicated that the quality of brown sole was maintained for 9–10 days in TW-ice, and 11–12 days in SAEW-ice and 12–13 days in GSE-ice. Therefore, ice storage using SAEW-ice and GSE-ice effectively extended the shelf life of brown sole.