Jung S, Ko BS, Jang HJ, Park HJ, Oh SW. Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (
Pleuronectes herzensteini).
Food Sci Biotechnol 2017;
27:261-267. [PMID:
30263748 DOI:
10.1007/s10068-017-0198-8]
[Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/18/2017] [Accepted: 08/30/2017] [Indexed: 11/24/2022] Open
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 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.
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