Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp.

 Meals Chem. 2015 Jun 1;176:333-41. doi: 10.1016/j.foodchem.2014.12.089. Epub 2014 Dec 30.

Wang M1, Wang JJ1, Solar XH2, Pan YJ2, Zhao Ythree.

Summary

Preliminary mechanism of acidic electrolyzed water (AEW) ice on enhancing the standard and security of shrimp was investigated by analyzing the physicochemical and microbiological adjustments, sarcoplasmic proteins and enzymatic actions. The outcomes confirmed that in contrast with faucet water (TW) ice, AEW ice had an apparent (p<zero.05) functionality in limiting the adjustments of pH and shrinkage of muscle fibers in shrimp. Plate depend enumeration and PCR-DGGE indicated that AEW enormously inhibited development of micro organism on shrimp. Moreover, AEW ice had no adversarial results on sarcoplasmic proteins by SDS-PAGE methodology. And AEW ice displayed inhibitory exercise (p<zero.05) towards cathepsin B and polyphenol oxidase (PPO), though it didn’t current optimistic results on inhibiting cathepsin D, acid phosphatase and lipase exercise. Thus, this examine introduced new proof to additional exhibit that AEW ice can function a promising know-how for enhancing the standard of aquatic merchandise in meals trade.

KEYWORDS:

Acidic electrolyzed water ice; Enzyme exercise; Muscle fiber; Preliminary mechanism; SDS–PAGE

[Indexed for MEDLINE]


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