Enhancing the Quality of Larimichthys Crocea During Refrigerated Storage with Slightly Acidic Electrolyzed Water and Nano-Bubble Sterilization

Introduction

In the realm of food preservation, ensuring the quality and safety of seafood products is paramount. Larimichthys crocea, commonly known as the European seabass, is a delicacy appreciated for its flavor and nutritional benefits. However, like all perishable goods, it is susceptible to spoilage during storage. Recent studies have highlighted the potential of combining slightly acidic electrolyzed water with nano-bubble sterilization as a means to enhance the quality of Larimichthys crocea during refrigerated storage.

The Role of Slightly Acidic Electrolyzed Water

Slightly acidic electrolyzed water (SAEW) has garnered attention in the food industry due to its antimicrobial properties. The electrolyzed water is characterized by its low pH and the presence of active chlorine species, which are effective in inhibiting the growth of pathogenic bacteria. When applied to seafood, SAEW serves not only to cleanse the surface of harmful microorganisms but also to prolong the shelf life of the product. This is particularly significant for Larimichthys crocea, as microbial contamination can rapidly diminish its quality during refrigerated storage.

Impact of Nano-Bubble Sterilization

Nano-bubble sterilization represents a novel technology that utilizes ultra-small bubbles to enhance the contact between the sterilizing agent and the microbial surfaces. The bubbles provide a larger surface area for mass transfer, ensuring that more bacteria are neutralized effectively. When combined with slightly acidic electrolyzed water, this method creates a synergistic effect that not only aids in cleaning Larimichthys crocea but also optimizes the microbial safety, thereby slow the deterioration of its quality over time.

Benefits During Refrigerated Storage

The integration of slightly acidic electrolyzed water with nano-bubble sterilization exhibits remarkable benefits when applied to the refrigerated storage of Larimichthys crocea. One of the key advantages is the significant reduction in the total bacterial count, which in turn minimizes the onset of spoilage. This preservation technique ensures that quality attributes such as texture, odor, and flavor are retained for longer periods.

Furthermore, the refrigerated storage of seafood treated with this innovative combination has been shown to result in a more favorable sensory profile. The improved freshness not only appeals to consumers but also enhances marketability, giving food businesses a competitive edge. The methods employed are not only efficient but also environmentally friendly, leveraging natural processes without the need for harmful chemicals.

Conclusion

In conclusion, the application of slightly acidic electrolyzed water combined with nano-bubble sterilization offers a promising approach to enhancing the quality of Larimichthys crocea during refrigerated storage. This method addresses both microbial safety and product quality, making it an invaluable asset in the seafood industry. As research evolves, further optimization of these techniques may pave the way for even broader applications in the preservation of seafood and other perishable goods, ultimately benefiting both producers and consumers.