Abstract
This study aimed to investigate the effects of slightly acidic electrolyzed water (SAEW) pretreatment combined with ginger (Zingiber officinale Roscoe) juice (GJ) on the quality, sensory characteristics, and myofibrillar protein structure of silver carp (Hypophthalmichthys molitrix). The results revealed that the SAEW-GJ delayed microbial spoilage by reducing the total viable counts and Pseudomonas spp. Moreover, the freshness of silver carp fillets was maintained by maintaining lower total volatile base nitrogen (TVB-N), ATP-related compounds, and free amino acids (FAAs). SAEW-GJ delayed myofibrillar protein oxidations by inhibiting the generation of carbonyl groups and maintaining a higher Ca2+-ATPase activity and sulfhydryl content. We also observed that SAEW-GJ treatment maintained myofibrillar organized secondary structure by keeping higher α-helix content and stabilized tertiary structure during cold storage. These results suggested that the SAEW-GJ could be used to enhance the quality of silver carp and prolong the shelf life by at least 6 days during cold storage.
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