Food and Fermentation Industries >

2025 , Vol. 51 >Issue 13: 261 - 268

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040627

Effects of microwave combined with slightly acidic electrolytic water treatment on the quality and flavor of lightly salted large yellow croaker

  • YANG Jia ,
  • WU Junjie ,
  • GUO Quanyou ,
  • ZHOU Guoyan ,
  • ZHANG Xiujie
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)

Received date: 2024-07-31

  Revised date: 2024-10-31

  Online published: 2025-08-04

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Abstract

To investigate the effects of microwave combined with slightly acidic electrolytic water treatment on the quality and flavor of lightly salted large yellow croaker, the large yellow croaker samples was treated for 20 minutes using microwave (MW), slightly acidic electrolytic water (SAEW), and a combination of microwave and slightly acidic electrolytic water (M-S).Untreated lightly salted yellow croaker served as control group.The study measured total viable count (TVC), spoilage bacteria count, total volatile basic nitrogen (TVB-N), color, texture, and fat oxidation.Additionally, flavor analysis was conducted using an electronic tongue and gas chromatography-ion mobility spectrometry.The results showed that all microbial reduction treatments significantly reduced both the TVC and spoilage bacteria.The M-S treatment showed the best results, lowing the TVC by 3.00 lg CFU/g.Compared to the control group, all microbial reduction treatments significantly reduced TVBN values and fat oxidation degrees while enhancing umami values.However, SAEW and MW treatments significantly reduced the b* values of the fish surface, while the M-S treatment had no significant effect on surface color.A total of 46 flavor substances were identified.MW treatment reduced the content of unpleasant odor substances, while SAEW treatment significantly increased the richness of flavor compounds.Isopropyl acetate and heptyl aldehyde were identified as characteristic flavor components.Comprehensive analysis of various indicators concluded that the M-S treatment not only had good bactericidal effect but also maintained the quality and flavor of the lightly salted large yellow croaker.This study provides theoretical references for sterilization and preservation of aquatic products.

Key words： lightly salted large yellow croaker; microwave; slightly acidic electrolytic water; volatile flavor compounds

Cite this article

YANG Jia , WU Junjie , GUO Quanyou , ZHOU Guoyan , ZHANG Xiujie . Effects of microwave combined with slightly acidic electrolytic water treatment on the quality and flavor of lightly salted large yellow croaker[J]. Food and Fermentation Industries, 2025 , 51(13) : 261 -268 . DOI: 10.13995/j.cnki.11-1802/ts.040627

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