Literature DB >> 30263748

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.   

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.

Entities:  

Keywords:  Grapefruit seed extract; Ice storage; Pleuronectes herzensteini; Shelf life; Slightly acidic electrolyzed water

Year:  2017        PMID： 30263748      PMCID： PMC6049744          DOI： 10.1007/s10068-017-0198-8

Source DB:  PubMed          Journal:  Food Sci Biotechnol        ISSN： 1226-7708            Impact factor:   2.391


  12 in total

1.  The effectiveness of processed grapefruit-seed extract as an antibacterial agent: II. Mechanism of action and in vitro toxicity.

Authors:  John P Heggers; John Cottingham; Jean Gusman; Lee Reagor; Lana McCoy; Edith Carino; Robert Cox; Jian-Gang Zhao; Lana Reagor
Journal:  J Altern Complement Med       Date:  2002-06       Impact factor: 2.579

2.  Interaction between fish spoilage bacteria Pseudomonas sp. and Shewanella putrefaciens in fish extracts and on fish tissue.

Authors:  L Gram; J Melchiorsen
Journal:  J Appl Bacteriol       Date:  1996-06

3.  An absorption apparatus for the micro-determination of certain volatile substances: The micro-determination of ammonia.

Authors:  E J Conway; A Byrne
Journal:  Biochem J       Date:  1933       Impact factor: 3.857

4.  Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage.

Authors:  Abdelkader Bensid; Yilmaz Ucar; Badis Bendeddouche; Fatih Özogul
Journal:  Food Chem       Date:  2013-09-04       Impact factor: 7.514

5.  Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut Kale.

Authors:  Ahmad Rois Mansur; Deog-Hwan Oh
Journal:  J Food Sci       Date:  2015-05-05       Impact factor: 3.167

6.  Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8, and 15 degrees C.

Authors:  K Koutsoumanis; K Lampropoulou; G J Nychas
Journal:  J Food Prot       Date:  1999-04       Impact factor: 2.077

7.  Effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality changes of seer fish (Scomberomorus commerson) steaks stored in ice.

Authors:  C O Mohan; C N Ravishankar; T K Srinivasa Gopal; K V Lalitha; K Asok Kumar
Journal:  Food Microbiol       Date:  2010-01-25       Impact factor: 5.516

8.  The effectiveness of processed grapefruit-seed extract as an antibacterial agent: I. An in vitro agar assay.

Authors:  Lee Reagor; Jean Gusman; Lana McCoy; Edith Carino; John P Heggers
Journal:  J Altern Complement Med       Date:  2002-06       Impact factor: 2.579

9.  Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs.

Authors:  Wei Cao; Zhi Wei Zhu; Zheng Xiang Shi; Chao Yuan Wang; Bao Ming Li
Journal:  Int J Food Microbiol       Date:  2008-12-29       Impact factor: 5.277

10.  Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer).

Authors:  S Harpaz; L Glatman; V Drabkin; A Gelman
Journal:  J Food Prot       Date:  2003-03       Impact factor: 2.077
View more
  3 in total

1.  Grapefruit seed extract effectively inhibits the Candida albicans biofilms development on polymethyl methacrylate denture-base resin.

Authors:  Chiaki Tsutsumi-Arai; Kensuke Takakusaki; Yuki Arai; Chika Terada-Ito; Yusuke Takebe; Takahiro Imamura; Shinji Ide; Seiko Tatehara; Reiko Tokuyama-Toda; Noriyuki Wakabayashi; Kazuhito Satomura
Journal:  PLoS One       Date:  2019-05-28       Impact factor: 3.240

2.  Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions.

Authors:  Wenru Liu; Qi Wang; Jun Mei; Jing Xie
Journal:  Front Nutr       Date:  2021-07-15

3.  Application of slightly acidic electrolyzed water and ultraviolet light for Salmonella enteritidis decontamination of cell suspensions and surfaces of artificially inoculated plastic poultry transport coops and other facility surfaces.

Authors:  Y T Zang; S Bing; Y J Li; D Q Shu
Journal:  Poult Sci       Date:  2019-12-01       Impact factor: 3.352
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.