Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (Pleuronectes herzensteini)
- 240 Downloads
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.
KeywordsPleuronectes herzensteini Ice storage Slightly acidic electrolyzed water Grapefruit seed extract Shelf life
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.
- 1.Cha H, Park K, Lee S, Park H, Kwon H, Choi S. Maturity and spawning of brown sole, Pleuronectes herzensteini (Jordan et Snyder) in the East Sea of Korea. Korean. J. Ichthyol 18: 363–367 (2006)Google Scholar
- 3.Kamalakanth C, Ginson J, Bindu J, Venkateswarlu R, Das S, Chauhan O, Gopal T. Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage. Innov. Food Sci. Emerg. Technol. 12: 451–455 (2011)CrossRefGoogle Scholar
- 6.Lee N-G. Water properties of electrolytic machine by stainless diaphragm and effects of electrolytic ice water storage for keeping freshness of squid, Todarodes pacificus. J. Fish. Marine Sci. Edu. 18 (2006)Google Scholar
- 12.Mansur AR, Oh DH. Combined effect of thermosonication and slightly acidic electrolyzed water to reduce foodborne pathogens and spoilage microorganisms on fresh‐cut kale. J. Food Sci. 80 (2015)Google Scholar
- 19.Heggers JP, Cottingham J, Gusman J, Reagor L, McCoy L, Carino E, Cox R, Zhao J-G. The effectiveness of processed grapefruit-seed extract as an antibacterial agent: II. Mechanism of action and in vitro toxicity. J. Altern. Complement. Med. 8: 333–340 (2002)Google Scholar
- 20.Reagor L, Gusman J, McCoy L, Carino E, Heggers JP. The effectiveness of processed grapefruit-seed extract as an antibacterial agent: I. An in vitro agar assay. J. Altern. Complement. Med. 8: 325–332 (2002)Google Scholar
- 21.Park H-K, Kim S-B. Antimicrobial activity of grapefruit seed extract. Korean J. Food Nutr. 19: 526–531 (2006)Google Scholar
- 22.Conway EJ, Byrne A. An absorption apparatus for the micro-determination of certain volatile substances: The micro-determination of ammonia. Biochem. J. 27: 419 (1933)Google Scholar
- 27.Gram L, Melchiorsen J. Interaction between fish spoilage bacteria Pseudomonas sp. and Shewanella putrefaciens in fish extracts and on fish tissue. J. Appl. Microbiol. 80: 589–595 (1996)Google Scholar
- 35.Ehira S. A biochemical study on the freshness of fish. Bull. Tokai Reg. Fish.Res. Lab. (1976)Google Scholar