Abstract
An innovative fresh-keeping method for aquatic products is presented in this article. Spanish mackerel (Scomberomorus niphonius) were treated with a high-voltage electric field (HVEF) at different voltages and times and then stored in a refrigerator at 4°C. Bacteria count, total volatile basic nitrogen (TVB-N), sensory index, proximate composition, and pH were measured to evaluate the fresh-keeping effect of the proposed method. Results indicate that HVEF can restrain bacteria growth, reduce TVB-N, and delay sensory score decline; and that 45 kV for 20 min is the optimal treatment parameter of HVEF for extending Spanish mackerel shelf life. Results also suggest a potential application for HVEF treatment in aquatic products preservation.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
