Combined effect of slightly acidic electrolyzed water and ascorbic acid to improve quality of whole chilled freshwater prawn (Macrobrachium rosenbergii)

Abstract

The combined effect of slightly acidic electrolyzed water (SAEW) and ascorbic acid (AA) on the melanosis and quality of freshwater prawn (Macrobrachium rosenbergii) over a period of 6 days cold storage was investigated. AA solution (3 g/L) was used to immerse the prawn after prewashing with SAEW (pH 5.92; ORP, 810 mV; ACC, 20 mg/L). Prawn physicochemical (pH, texture and total volatile basic nitrogen), microbiological (total aerobic counts and psychrophilic bacterial counts) and sensory characteristics were all analyzed. SAEW + AA treatment could effectively retard melanosis, bacterial growth and protein degradation and maintain better texture and sensory characteristics compared with AA solution, AEW and SAEW treatment alone. The process efficiency of this combination was higher than that of individual treatment. SAEW + AA treatment prolonged the shelf life of freshwater prawn by 3 days during storage at 4 °C. The results indicate that immersion in AA combined with SAEW prewashing has potential as a promising method to maintain the quality and extend the shelf life of prawns during refrigerated storage.