Use of acidic electrolyzed water ice for preserving the quality of shrimp.

  title={Use of acidic electrolyzed water ice for preserving the quality of shrimp.},
  author={Ting Lin and Jing Jing Wang and Ji Bing Li and Chao Liao and Ying Jie Pan and Yong Zhao},
  journal={Journal of agricultural and food chemistry},
  volume={61 36},
Electrolyzed water ice is a relatively new concept developed in food industry in recent years. The effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeus vannamei) was investigated. Physical, chemical, and microbiological changes of the shrimp were examined during the storage. The results showed that compared with tap water (TW) ice, AEW ice displayed a potential ability in limiting the pH changes of shrimp flesh and significantly (p < 0.05) retarded the… CONTINUE READING

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