Preliminary Studies on Spanish Mackerel Fresh-Keeping Method in High-Voltage Electric Field |
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| Authors: | Ya-Xiang Bai Yu-Cai Hu Min Qu |
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| Institution: | 1. College of Science, Dalian Ocean University, Dalian, Liaoning, Chinabyx0671@163.com;3. College of Science, Dalian Ocean University, Dalian, Liaoning, China;4. College of Food Engineering, Dalian Ocean University, Dalian, Liaoning, China |
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| Abstract: | An innovative fresh-keeping method for aquatic products is presented in this article. Spanish mackerel (Scomberomorus niphonius) were treated with a high-voltage electric field (HVEF) at different voltages and times and then stored in a refrigerator at 4°C. Bacteria count, total volatile basic nitrogen (TVB-N), sensory index, proximate composition, and pH were measured to evaluate the fresh-keeping effect of the proposed method. Results indicate that HVEF can restrain bacteria growth, reduce TVB-N, and delay sensory score decline; and that 45 kV for 20 min is the optimal treatment parameter of HVEF for extending Spanish mackerel shelf life. Results also suggest a potential application for HVEF treatment in aquatic products preservation. |
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| Keywords: | high-voltage electric field (HVEF) Spanish mackerel fresh-keeping bacterial count total volatile basic nitrogen (TVB-N) |
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