Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (Pleuronectes herzensteini)
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...
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| Published in | Food science and biotechnology Vol. 27; no. 1; pp. 261 - 267 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Singapore
Springer Singapore
01.02.2018
Springer Nature B.V 한국식품과학회 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1226-7708 2092-6456 2092-6456 |
| DOI | 10.1007/s10068-017-0198-8 |
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| Abstract | 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. |
|---|---|
| AbstractList | 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 H2S-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.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 H2S-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. 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 H2S-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. 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, , and H 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. 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. 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 H2S-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. 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 H2S-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 SAEWice and 12–13 days in GSE-ice. Therefore, ice storage using SAEW-ice and GSE-ice effectively extended the shelf life of brown sole. KCI Citation Count: 12 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 H₂S-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. |
| Author | Oh, Se-Wook Ko, Bong Soo Jung, Sun Jang, Hye-Jin Park, Hee Jung |
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| Cites_doi | 10.1016/j.foodchem.2007.10.057 10.1021/jf00064a027 10.4315/0362-028X-70.1.102 10.1046/j.1365-2621.1997.00408.x 10.1016/j.ijfoodmicro.2009.11.005 10.2331/suisan.24.749 10.1016/j.foodcont.2014.11.016 10.1016/j.foodcont.2009.11.002 10.1016/j.ifset.2011.06.001 10.3746/jkfn.2011.40.10.1469 10.1016/j.jfoodeng.2012.07.010 10.1016/j.postharvbio.2006.11.019 10.1007/s00217-002-0494-1 10.4315/0362-028X-66.3.410 10.1016/j.foodres.2011.07.041 10.3746/jkfn.2011.40.4.586 10.4315/0362-028X-62.4.398 10.2331/fishsci.61.893 10.1016/j.fm.2010.01.005 10.1016/j.foodchem.2013.08.106 10.9721/KJFST.2015.47.6.719 10.1016/S0740-0020(03)00059-5 10.2116/analsci.16.365 10.1016/j.foodcont.2016.11.013 10.1016/j.ijfoodmicro.2008.12.021 10.1046/j.1365-2621.2002.00572.x 10.1089/10755530260128023 10.1111/1750-3841.12888 10.1089/10755530260128014 |
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| Title | Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (Pleuronectes herzensteini) |
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