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

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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.

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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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Authors and Affiliations

  1. Department of Food and Nutrition, Kookmin University, Seoul, 02707, Korea

    Sun Jung, Hee Jung Park & Se-Wook Oh

  2. Research and Development Center, Namyang Diary Products Corporation, Sejong, 30055, Korea

    Bong Soo Ko

  3. Korea Food Research Institute, Seongnam, Gyeonggi-do, 13539, Korea

    Hye-Jin Jang

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  1. Sun Jung
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Correspondence to Se-Wook Oh.

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Jung, S., Ko, B.S., Jang, HJ. et al. Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (Pleuronectes herzensteini). Food Sci Biotechnol 27, 261–267 (2018). https://doi.org/10.1007/s10068-017-0198-8

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  • DOI: https://doi.org/10.1007/s10068-017-0198-8

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