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| Effect of Acidic Electrolyzed Water on the Quality and Volatile Flavor Compounds of Grass Carp |
| ZHANG Yi, LIU Tingting, YAN Xue, HOU Wenfu, WANG Limei, WANG Hongxun |
| 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China |
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Abstract This study optimized the technological conditions for bacteria reduction on grass carp fillets using acid electrolyzed water (AEW), and analyzed the volatile flavor compounds of grass carp fillets before and after bacteria reduction by gas chromatography-ion mobility spectrometry (GC-IMS). Finally, the effects of AEW bacteria reduction on the quality characteristics of grass carp fillets were evaluated by sensory evaluation and microbial and physicochemical measurements. The results showed that the optimized technological conditions for bacteria reduction were as follows: fish fillets were soaked in AEW at a solid-to-solvent ratio of 1:5 (m/V) for 5 min. The brightness value and sensory score of the treated fillets were significantly higher than those of the control group, and the total number of colonies, the number of dominant spoilage bacteria and the total volatile base nitrogen (TVB-N) content were significantly lower than those of the control group. GC-IMS analysis showed that AEW treatment could inhibit the production of 2-butanone, 2-heptanone and 3-pentanone, characteristic of fish spoilage, and effectively maintain the flavor of grass carp fillets. To sum up, AEW treatment can effectively maintain the quality of fresh grass carp fillets, slow down flavor deterioration, and prolong the shelf life by 1– 2 days.
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2021, Vol. 35 
