Abstract
AbstractSlightly acidic electrolyzed water (SAEW) and ebony–bamboo leaves complex extracts (EBLCE) were applied to extend the shelf life of the Bombay duck (Harpadon nehereus). The changes of quality indicators, including total viable count, total volatile basic nitrogen, peroxide values, thiobarbituric acid, pH values, whiteness and the sensory scores demonstrated that combination of SAEW and EBLCE had the strongest antimicrobial and antioxidant effects. Use of the combined pretreatment extended the shelf life for approximately 12 days, while pretreatment with SAEW or EBLCE alone resulted in 8‐day extension when compared with the control group. Therefore, combined pretreatment with SAEW and EBLCE could effectively keep the freshness and prolong the shelf life of the Bombay duck.Practical ApplicationsAquatic products are extremely perishable foods and are prone to decomposition by the action of bacteria, which leads to the decrease of quality and shelf life, as well as the increase of health risks. Even though different methods have been employed for the preservation of aquatic products, which are highly susceptible to spoilage, they do not completely inhibit the quality deterioration. The present study provides a potential and attractive alternative to other preservative methods, which is of value in aquatic product industry, and is critical in improving quality and extending shelf life.
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