Application of Electrolyzed Water on Aquatic Product

  • Yong ZhaoEmail author
  • Zhaohuan Zhang
  • Pradeep K. Malakar
  • Siqi Wang
  • Li Zhao


The aquaculture industry has witnessed a continuous rapid growth over the last two decades from a combination of increased seafood consumption and production. These aquatic products filled a niche in the modern demand for alternate sources of protein. Electrolyzed water (EW), a novel non-thermal technique, is currently being used as an environmental-friendly sanitizer, and frozen electrolyzed water ice (EW ice) has emerged as an alternative method for improving the safety and quality of seafood. EW and EW ice whilst reducing microbial contamination also contribute to extending the shelf life of aquatic products compared to conventional sanitizers. This present chapter provides a comprehensive guide to the application of EW and EW ice on aquatic products and offers clear perspectives for a global adoption of EW in the seafood industry.


Electrolyzed water (EW) Electrolyzed water ice (EW ice) Aquatic product inactivation Preservation 


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Copyright information

© Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou 2019

Authors and Affiliations

  • Yong Zhao
    • 1
    • 2
    • 3
    Email author
  • Zhaohuan Zhang
    • 1
    • 2
    • 3
  • Pradeep K. Malakar
    • 1
  • Siqi Wang
    • 1
    • 2
    • 3
  • Li Zhao
    • 1
    • 2
    • 3
  1. 1.College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
  2. 2.Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and PreservationMinistry of AgricultureShanghaiChina
  3. 3.Shanghai Engineering Research Center of Aquatic-Product Processing and PreservationShanghaiChina

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