Effect of alkaline ionised water on grass carp fillets: insight into physicochemical, microbial composition and miofibrillar proteins

Abstract

SummaryThe alkaline ionised water (AIW) could inactivate food‐borne microorganisms, ensuring the vegetables and fruits security. However, the application of AIW in preserving fish is still unknown. Therefore, the present study aimed to explore the effects of AIW on grass carp fillets during storage at 4 °C for 12 days. The results of total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), colour and the sensory attributes showed that the AIW‐treated grass carp fillets exhibited better shelf life. As for the microbial composition, AIW treatment for 5 min significantly inhibited the growth of the predominant bacteria, such as Staphylococcus and Pseudomonas. According to the result from microstructure, the neat and even structure of myofibrillar proteins (MPs) was conducive maintained the fish quality. Overall, the results demonstrated that AIW treatment exerted a protective effect of inactivating spoilage microorganisms and preserving the quality of grass carp fillets.