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Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp
Journal of Food Quality
In the present study, common carp (Cyprinus carpio), a highly valuable worldwide commercial fish species, was used as a model. One sample group of fresh, skin-on carp fillets was placed in a bath of acidic electrolyzed oxidizing (AEO) water containing a solution of 100 mg/kg chloride ion concentration for 5 minutes. Another sample group was treated with acidic electrolyzed water and 0.5% lysozyme enzyme solution. Another set of samples were washed after the AEO water treatment. Within thedoi:10.1155/2020/4861471 fatcat:digfyck4izb4vfpesqvfrfkdlm