Stable chlorine dioxide combined with slightly acidic electrolyzed water as preservation strategies in large yellow croaker (Pseudosciaena crocea) during cold storage: Effects on microbiological, physicochemical, and sensorial qualities

Abstract

Using stable chlorine dioxide (ClO₂) combined with slightly acidic electrolyzed water (SAEW), the quality variations of cold-stored large yellow croaker (Pseudosciaena crocea) were studied. The results of microbial indicators demonstrated that ClO₂ and SAEW treatment inhibited microbial growth. Moreover, ClO₂ + SAEW treatment had lower values of pH, malondialdehyde content, total volatile basic nitrogen, and higher water-holding capacity than those in other groups. From the results of free amino acids and trimethylamine, ClO₂ + SAEW treatment could delay the breakdown of umami amino acids and the accumulation of bitter amino acids in large yellow croaker. According to the results of microbial indexes and K-value, compared with sterile distilled water treatment, the shelf life of large yellow croaker with ClO₂ + SAEW treatment was extended for an additional 4 days. Therefore, ClO₂ + SAEW treatment is a potential method to preserve the flavor and quality of large yellow croaker during cold storage.