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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 261-267
Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (Pleuronectes herzensteini)
Sun Jung1, Bong Soo Ko2, Hye-Jin Jang3, Hee Jung Park1, Se-Wook Oh1
1Department of Food and Nutrition, Kookmin University, Seoul 02707, Korea, 2Research and Development Center, Namyang Diary Products Corporation, Sejong 30055, Korea, 3Korea Food Research Institute, Seongnam, Gyeonggi-do 13539, Korea
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 SAEWice and 12–13 days in GSE-ice. Therefore, ice storage using SAEW-ice and GSE-ice effectively extended the shelf life of brown sole.
KEYWORD
Pleuronectes herzensteini, Ice storage, Slightly acidic electrolyzed water, Grapefruit seed extract, Shelf life
Food Science and Biotechnology 2018 ; 27(1): 261-267
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