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Electrolyzed water ice preservation combines the low temperature advantages of ordinary ice, and can also take advantage of the rapid and broad-spectrum killing of microorganisms by electrolyzed water. It is an excellent solution for the preservation of aquatic products.
At the same time, domestic commercial ice-making technology and electrolyzed water generation technology have reached a relatively mature stage, and basic research on electrolyzed water ice preservation technology at home and abroad has also accumulated to a certain extent, which is the application of electrolyzed water ice in the preservation of aquatic products.
Because aquatic products have high moisture and nutrient content, and they are easy to carry a large number of bacteria, they are very easy to change color, taste, spoil and deteriorate during processing, storage, transportation and sales. Some even produce a large amount of toxic and harmful substances, which greatly reduces aquatic products. The edible and nutritive value of the fish, to a certain extent, affect the development of aquatic product processing and aquaculture.
The loss rate of cold fresh aquatic products in China has been maintained at a high level throughout the year. For a long time, the corrosion rate of aquatic products in the circulation of cold fresh products in China has reached 15%, so the annual loss will be as high as 7.3 million tons. The corruption rate of agricultural products in developed countries is less than 5%, which is much better than China.
Therefore, the freshness, water retention and color retention of aquatic products have always been a technical problem that plagued the marine aquatic product processing industry. With the improvement of people's economy and living standards, aquatic products have entered the stage of international circulation, and China total import and export of aquatic products has been increasing year by year. In the process of processing, transportation, storage and sales of aquatic products, the fresh-keeping technology of aquatic products plays an extremely important role, and due to the improvement of people's requirements for the safety and freshness of aquatic products, the preservation of aquatic products has been proposed.
At present, the preservation of aquatic products mainly adopts low-temperature preservation, chemical preservation, modified atmosphere preservation and irradiation preservation. Low-temperature preservation is to store aquatic products under low temperature conditions, so that the aquatic products are in a cooled or partially frozen state, and is the most commonly used method of preservation.
In recent years, electrolyzed water ice preservation is gradually becoming a new type of cold sterilization preservation technology. This technology not only combines the low temperature advantages of ordinary ice, but also takes advantage of the rapid and broad-spectrum killing of microorganisms by electrolyzed water.
Zhang Yueyang of Zhejiang Ocean University and others used acid electrolyzed water to immerse frozen tuna meat to form a ice coat that can block the air and prevent adverse oxidation reactions on the surface. The evaluation of the fresh-keeping effect of tuna shows that the acidic electrolyzed water ice coat can pass. The slow release of available chlorine, combined with its high redox potential, effectively reduces the total number of colonies and TVB-N value in frozen tuna (TVB-N value: volatile base nitrogen, which is used in the national standard to evaluate the freshness of meat The only physical and chemical index), which has a good effect on maintaining the color and texture characteristics of the fish.
Yang Yanyu et al. used traditional ice coating treatment as a control to evaluate the fresh-keeping effect of acid electrolyzed water plating ice coating on single-frozen penaeus vannamei shrimp, and evaluated the effect of acid electrolyzed water ice by sensory analysis of frozen shrimp and the number of microorganisms. It shows that the acidic electrolyzed water ice with PH values of 4.5 and 6.0 has significant antibacterial effect on single-frozen shrimps, and has no significant effect on the sensory quality of shrimps.
Kim et al. found that saury was placed in electrolyzed water ice and tap water ice, stored at 4°C for 30 days, and the freshness index was determined regularly. Compared with tap water ice, electrolyzed water ice can effectively maintain the quality of saury, and can relatively extend its shelf life for 4-5 days.
