Combined Effects of Ultrasound and Slightly Acidic Electrolyzed Water on Quality of Sea Bass ( Lateolabrax Japonicus) Fillets During Refrigerated Storage

Abstract

A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US) and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was developed. Samples were treated with distilled water (CK), US, SAEW and ultrasound combined with slightly acidic electrolyzed water (US+SAEW) for 10 min, respectively. The results confirmed that US+SAEW treatment could inhibit the increase of total viable counts (TVC), Pseudomonas bacteria counts and H2S-producing bacteria counts, which also retard the rise of total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA), pH and K value. When compared with CK group, the shelf life of sea bass treated with US+SAEW was increased for another 4 days at least. It indicated that the combined treatment of US and SAEW could be used to the preservation of sea bass.

Keywords: Ultrasound; slightly acidic electrolyzed water; Lateolabrax Japonicus; refrigerated storage