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Food Science and Biotechnology

, Volume 27, Issue 1, pp 261–267 | Cite as

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

  • Sun Jung
  • Bong Soo Ko
  • Hye-Jin Jang
  • Hee Jung Park
  • Se-Wook OhEmail author
Article

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.

Keywords

Pleuronectes herzensteini Ice storage Slightly acidic electrolyzed water Grapefruit seed extract Shelf life 

Notes

Acknowledgements

This research was a part of the project titled “Development of Freshness Maintenance System Using Slightly Acidic Hypochlorous Seawater Ice,” funded by the Ministry of Oceans and Fisheries, Korea.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.Department of Food and NutritionKookmin UniversitySeoulKorea
  2. 2.Research and Development CenterNamyang Diary Products CorporationSejongKorea
  3. 3.Korea Food Research InstituteSeongnamKorea

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