Bacterium-reducing and fresh-keeping method for refrigerated fish and application thereof

Abstract

The invention belongs to the technical field of food fresh-keeping, and particularly relates to a bacteria-reducing and fresh-keeping method of refrigerated fish and application of the bacteria-reducing and fresh-keeping method. The bacteria-reducing and fresh-keeping method for the refrigerated fish comprises the following steps: carrying out electrolytic treatment on deep seawater to obtain electrolytic deep seawater; slaughtering the fish, removing the head, tail and viscera, washing with sterile distilled water, draining water on the surface, and processing into fish fillets; the treated fish slices are soaked in electrolytic deep seawater for 5-10 min; and taking out the soaked fish slices, draining, packaging, and storing at low temperature. Experimental results show that the electrolyzed deep seawater can inhibit growth and reproduction of spoilage microorganisms, the fresh-keeping period of the refrigerated tilapia mossambica is prolonged, and meanwhile, the method has the advantages of being easy to operate, low in cost, environmentally friendly and efficient, is suitable for industrial production and has wide and good market application potential.

Description

Technical Field

[0001] The present invention belongs to the technical field of food preservation, and particularly relates to a method for reducing bacteria and preserving fresh refrigerated fish and its application. Background Art

[0002] Deep seawater (DS) is recycled seawater obtained at depths exceeding 200 meters below sea level, and has the characteristics of stable and clean water quality, low temperature, rich minerals, extremely few pathogenic bacteria, and rich in a large number of trace elements. In recent years, DS has received extensive attention due to its special quality. For example, DS with mineral balance inhibits the expression of pro-inflammatory chemokines and cytokines and is an effective material for preventing or treating atopic skin lesions. DS induces beige adipocytes in mouse adipose tissue-derived and may promote the browning of white adipose tissue, having an anti-obesity effect. DS can replace chemical substances such as chemical salts as pure salts and pure minerals, and the safety and quality characteristics of meat products processed with DS have no obvious differences from those of commercially processed meat products, and the mineral content is increased. DS can be used as a food supplement, and yogurt containing DS can significantly reduce the ratio of total cholesterol to high-density lipoprotein-cholesterol in mice and increase its beneficial effects on lipid metabolism.

[0003] As one of the species with the highest aquaculture production, fish is deeply loved by consumers because of its delicious meat and rich nutrition. During the cold chain transportation, storage, and sales processes, the surface of fresh fish is extremely vulnerable to microbial colonization, resulting in the oxidative degradation of proteins and lipids, thereby causing spoilage and economic losses. Microorganisms will contaminate aquatic products at all stages of production and processing, making them potentially infected with pathogenic bacteria such as Salmonella, Vibrio cholerae, and Vibrio parahaemolyticus. Inhibiting or eliminating microorganisms in seafood is a necessary preservation method, which can reduce the incidence of bacterial foodborne diseases in seafood and ensure the good quality of seafood during transportation and sales. At present, common preservation methods for aquatic products on the market can extend the storage period of aquatic products, but there will be some inconveniences in the actual application process, such as chemical reagent residue pollution and high costs of biological agents. Therefore, from the perspective of both environmental protection and human health, there is an urgent need for a safe, convenient, and economical preservation method.

[0004] DS has achieved good results in anti-inflammatory, antioxidant, and anti-cancer aspects. However, there are few reports on using DS for antibacterial and preserving aquatic products. Summary of the Invention

[0005] Aiming at the above technical problems, the purpose of the present invention is to provide a high-value utilization of deep seawater in reducing bacteria and preserving freshness, which has the characteristics of low cost and high efficiency. The present invention can effectively extend the freshness preservation period of refrigerated fish.

[0006] To achieve the above purpose, the present invention provides the following technical solutions:

[0007] On the one hand, the present invention provides a method for reducing bacteria and preserving freshness of refrigerated fish, and the method for reducing bacteria and preserving freshness includes the following steps:

[0008] Electrolyze deep seawater to obtain electrolyzed deep seawater;

[0009] After slaughtering the fish, remove the head, tail and internal organs, rinse with sterile distilled water, drain the surface water, and process into fish slices;

[0010] Soak the processed fish slices in the electrolyzed deep seawater for 5 - 10 min;

[0011] Take out the soaked fish slices, drain them, and after packaging, store them at low temperature.

[0012] Preferably, the deep seawater is circulating seawater more than 200 meters below the sea level.

[0013] Preferably, the conditions for the electrolysis treatment are a voltage of 5.5 V, a current of 13 A, and a flow rate of 1 L / min.

[0014] Preferably, the fish is tilapia.

[0015] The size of the fish slices is 5 cm × 2 cm × 1 cm.

[0016] In the present invention, the effective chlorine content of the electrolyzed deep seawater is 60 - 80 PPM, and the pH value is 5.6 - 5.8; when the effective chlorine content of the electrolyzed deep seawater is within the range of 60 - 80 PPM and the pH value is within the range of 5.6 - 5.8, the side effects on aquatic products are small, and it has high bactericidal performance. While the pH value of the deep seawater is 7.83, and the bactericidal effect on aquatic products is weak.

[0017] In the present invention, the packaging material is a sterile retort pouch, the mass of the fish slices in each sterile retort pouch is about 900 g, and the low - temperature storage temperature is 4 ± 1 °C.

[0018] On the other hand, the present invention provides a bacteriostatic and freshness - preserving agent, and the bacteriostatic and freshness - preserving agent is the electrolyzed deep seawater obtained by electrolyzing deep seawater, wherein,

[0019] the deep seawater is circulating seawater more than 200 meters below the sea level;

[0020] the conditions for the electrolysis treatment are a voltage of 5.5 V, a current of 13 A, and a flow rate of 1 L / min;

[0021] the effective chlorine content of the electrolyzed deep seawater is 60 - 80 PPM (mg / L), and the pH value is 5.6 - 5.8.

[0022] In the present invention, available chlorine refers to chlorine forms with strong oxidizing properties, such as chlorine gas (Cl2), hypochlorous acid (HClO), and hypochlorite (ClO - ). When deep seawater is electrolyzed, chloride ions (Cl - ) can be oxidized at the anode to form chlorine gas (Cl2), and the chlorine gas further reacts with water to form hypochlorous acid (HClO) and hydrochloric acid (HCl), and these products all belong to available chlorine.

[0023] It should be noted that electrolyzed water (EW), also known as electrolyzed ionic water, has advantages such as high efficiency, broad spectrum, safety, pollution-free, and green economy, and is widely used in fields such as food sterilization and preservation, food machinery cleaning and disinfection, etc. It is convenient to produce and simple to use, and can replace traditional disinfectants as a practical disinfection method. The most commonly used raw material for preparing EW is sodium chloride solution. Seawater is naturally rich in sodium chloride and accounts for more than 90% of the total global water reserves, and can be used as a sustainable source for producing electrolyzed water. As one of the rich seawater resources, DS can also be used as a source for preparing electrolyzed water. The present invention proves that electrolytic treatment can endow DS with good antibacterial effects and can be used as a new type of green means for reducing bacteria in seafood.

[0024] On the other hand, there is provided an application of the bacteria-reducing and freshness-preserving agent described in the present invention in inhibiting the growth of microorganisms in refrigerated fish.

[0025] Preferably, the microorganisms include one or more of Escherichia coli, Staphylococcus aureus, Shewanella putrefaciens, Vibrio parahaemolyticus, and Pseudomonas spp.

[0026] In addition, there is also provided an application of the bacteria-reducing and freshness-preserving agent described in the present invention in inhibiting the lipid oxidation of refrigerated fish.

[0027] Furthermore, there is also provided an application of the bacteria-reducing and freshness-preserving agent described in the present invention in inhibiting the water loss of refrigerated fish.

[0028] The present invention first uses deep seawater and electrolytic treatment as a sterilization treatment technology in the preservation of refrigerated fish, proves its antibacterial performance, and enables refrigerated tilapia to maintain good quality.

[0029] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0030] In the present invention, chitosan with broad-spectrum antibacterial effects is used as a control group to study the antibacterial characteristics of DS and electrolytic treatment against common spoilage bacteria in aquatic products, so as to explore their antibacterial and freshness-preserving effects on refrigerated tilapia. The present invention helps to provide a new method for the preservation of refrigerated fish and provides a theoretical basis for the further development of DS in the field of aquatic product storage. The present invention proves that electrolyzed deep seawater has antibacterial performance, can effectively inhibit the growth of microorganisms in refrigerated tilapia, maintain the freshness, water-holding capacity, and texture characteristics of the fish meat, and extend the freshness preservation period of refrigerated tilapia.

[0031] (1) The present invention first uses deep seawater for refrigerated fish preservation. Deep seawater has a wide source, is green and safe, has an obvious bactericidal effect after electrolytic treatment, and the available chlorine in the electrolyzed deep seawater will gradually degrade without residue on the tissue itself, avoiding the food safety problems caused by the residue of harmful substances in traditional chemical preservatives. It conforms to the development concept of "green economy, harmonious ecology" of modern people.

[0032] (2) The refrigerated fish preservation method of the present invention is simple to operate, low in cost, non-toxic, and the whole preparation process is safe and pollution-free, with low production cost, and is suitable for industrial production. Brief Description of the Drawings

[0033] Figure 1 It is the antibacterial performance diagram of electrolyzed deep seawater.

[0034] Figure 2 It is the change of sensory characteristics of tilapia during refrigeration after being treated with electrolyzed deep seawater.

[0035] Figure 3 It is the change of TVB-N content of tilapia during refrigeration after being treated with electrolyzed deep seawater.

[0036] Figure 4 It is the change of TBARS content of tilapia during refrigeration after being treated with electrolyzed deep seawater.

[0037] Figure 5 It is the change of total bacterial count of tilapia during refrigeration after being treated with electrolyzed deep seawater.

[0038] Figure 6 It is the change of water holding capacity of tilapia during refrigeration after being treated with electrolyzed deep seawater.

[0039] Figure 7 It is the change of hardness of tilapia during refrigeration after being treated with electrolyzed deep seawater.

[0040] Figure 8 It is the change of elasticity of tilapia during refrigeration after being treated with electrolyzed deep seawater.

[0041] Figure 9 It is the change of chewiness of tilapia during refrigeration after being treated with electrolyzed deep seawater.

[0042] In the drawings: Different letters indicate significant differences in values (P < 0.05); DS is the deep seawater group; EDS is the electrolyzed deep seawater group; CS is the control group (chitosan). Detailed Embodiments

[0043] The present invention will be specifically described below in conjunction with specific embodiments and examples, and the advantages and various effects of the present invention will be presented more clearly therefrom. Those skilled in the art should understand that these specific embodiments and examples are used to illustrate the present invention, rather than limiting the present invention.

[0044] Next, the technical solutions of the present invention will be described in conjunction with examples. However, the present invention is not limited to the following examples. The experimental methods and detection methods described in each example are conventional methods unless otherwise specified; the reagents and materials described are commercially available unless otherwise specified.

[0045] Example 1 Preparation of electrolyzed deep seawater

[0046] The deep seawater in this example was collected from the deep ocean water at a depth of 400 m in the Xisha Sea Area of the South China Sea (excavated by the South China Sea Geological Innovation Base of the South China Sea Geological Academy of the China Geological Survey). It has the characteristics of low temperature stability, rich composition, sterility and purity, with a salinity of 34.4%, a conductivity of 3.81 S / m, a total suspended particulate matter of 0.039 g / mL, and a pH of 7.83. The deep seawater was transported to the hypochlorous acid generator equipment through a delivery pump. Inside the electrolyzed water generator, its core component, the electrolytic cell, played a role in electrolyzing the seawater. In this example, the electrolysis conditions were set as an electrolysis voltage of DC 5.5 V, a current of 13 A, and a flow rate of 1.0 L / min. The prepared electrolyzed deep seawater had an available chlorine content of 60 - 80 PPM and a pH value of 5.6 - 5.8, and was stored for later use.

[0047] Example 2 Determination of the antibacterial performance of electrolyzed deep seawater

[0048] 1. Preparation of the test bacterial suspension

[0049] Five test bacteria (Escherichia coli, Staphylococcus aureus, Shewanella putrefaciens, Vibrio parahaemolyticus, Pseudomonas sp. (provided by the Laboratory of Aquatic Product Quality and Safety, Guangdong Ocean University)) were inoculated into LB broth and cultured at 37 °C for 18 - 24 h for activation. The activated bacterial solution was diluted to 10 6 -10 8 CFU / mL for standby.

[0050] 2. Determination of antibacterial activity

[0051] 180 μL of the bacterial suspension was added to the microplate, and 20 μL of the sample was added respectively, with distilled water added as the blank group and 1% chitosan solution as the control group. After the microplate was placed in an incubator at 30 °C for 24 hours, the OD 600 value of each well was measured and recorded.

[0052] The antibacterial results of deep seawater and electrolyzed deep seawater against 5 test bacteria were compared and analyzed, as Figure 1As shown, according to Figure 1 It can be seen that both deep seawater and electrolyzed deep seawater have inhibitory effects on the 5 tested bacteria. The order of inhibition rates is as follows: electrolyzed deep seawater > deep seawater ≥ control group > blank group. The inhibitory effect of electrolyzed deep seawater on the 5 tested bacteria is the best, significantly higher than that of other groups (p < 0.05). Among them, the inhibitory effects on Pseudomonas and Escherichia coli are the best, and the antibacterial rates can reach 46.65% and 41.85%, respectively.

[0053] Example 3 Verification of the bacteria-reducing and freshness-preserving effect of electrolyzed deep seawater on refrigerated tilapia

[0054] In the embodiment of the present invention, electrolyzed deep seawater is used as a bacteria-reducing and freshness-preserving agent for refrigerated tilapia freshness preservation. At the same time, distilled water and chitosan solution are selected as the control groups to study the changes in the quality and physicochemical properties of tilapia during storage, hoping to develop a green and highly efficient bacteria-reducing and freshness-preserving agent to replace traditional freshness-preserving agents.

[0055] 1. Preparation of electrolyzed deep seawater bacteria-reducing agent

[0056] The deep seawater is transported to the electrolyzed water generator by a delivery pump. Inside the electrolyzed water generator, its core component, the electrolytic cell, plays a role in electrolyzing the seawater. The electrolysis conditions are set as electrolysis voltage DC 5.5V, current 13A, and flow rate 1.0L / min. The prepared electrolyzed deep seawater has an available chlorine content of 60 - 80PPM and a pH value of 5.6 - 5.8, and is reserved for use, denoted as the EDS group. The deep seawater is denoted as the DS group, and the 1% chitosan solution is used as the control and denoted as the CS group, and distilled water is used as the blank group.

[0057] 2. Treatment of refrigerated tilapia

[0058] The tilapia is purchased from the aquatic product market. The live tilapia is slaughtered, the head, tail, and internal organs are removed, and then the surface blood stains and other impurities are rinsed with sterile distilled water, and the surface water is drained. The tilapia fillets are trimmed to a size of 5cm × 2cm × 1cm, and are respectively soaked in different treated bacteria-reducing agents (bacteria-reducing and freshness-preserving agents) for 5 minutes, and then the samples are taken out and drained, packed into sterile cooking bags and sealed. The mass of tilapia fillets in each packaging bag is about 900g, and they are placed in a 4°C refrigerator for storage. During the storage process, the fish fillet samples are taken out every day for the determination of various physicochemical indexes and microbial indexes.

[0059] 3. Determination of indexes of refrigerated tilapia

[0060] 1) Changes in sensory quality

[0061] A sensory evaluation panel consisting of 6 professionals was formed to conduct sensory evaluations on the appearance, odor, and texture of tilapia fillets treated in different ways according to the criteria in Table 1. Those with a total score within 100 - 80 were judged as fresh, those with a score within 80 - 60 were judged as relatively fresh, those with a score of 60 - 40 were basically fresh, and those with a score below 40 were judged as not fresh. The evaluation was conducted once every 48 hours for 7 times.

[0062] Table 1 Sensory evaluation criteria

[0063]

[0064] 2) Changes in the content of total volatile basic nitrogen (TVB-N)

[0065] The determination method referred to the automatic Kjeldahl nitrogen determination method in GB 5009.228 - 2016 "Determination of total volatile basic nitrogen in foods".

[0066] 3) Changes in the content of thiobarbituric acid (TBARS)

[0067] Weigh 5 g of fish meat, add 25 mL of trichloroacetic acid solution after averaging, and let it stand for 1 h. The mixture was centrifuged at 8000 r / min for 10 min, and after filtration, 5 mL of the filtrate was taken and added to 0.02 mol / L thiobarbituric acid TBA reagent. After shaking evenly, it was placed in a water bath at 100 °C for 20 min and then cooled to room temperature. The absorbance value of the supernatant at 532 nm was measured, with distilled water as the control. The TBARS value (mg of malondialdehyde per 100 g of tissue) was obtained from the following formula:

[0068] TBARS (mg / kg) = 9.48A 532 / m

[0069] where A 532 is the absorbance value of the solution; m is the mass of the sample, g; 9.48 is a constant.

[0070] 4) Changes in the total number of colonies (TPC)

[0071] The determination of the total number of colonies referred to GB 4789.2 - 2022 "Microbiological examination of foods - Determination of total number of colonies".

[0072] 5) Determination of water holding capacity (WHC)

[0073] The centrifugation method was used to determine the water holding capacity of fish meat samples. Add about 5 g of fish meat samples to a 50 mL centrifuge tube and weigh M1, then centrifuge at 1000×g for 10 min. After removing the water, weigh M2. The water holding capacity was calculated according to the following formula:

[0074] WHC (%) = (M1 / M2) × 100%

[0075] Among them, M1 is the weight (g) of the sample before centrifugation, and M2 is the weight (g) of the sample after centrifugation.

[0076] 6) Changes in texture properties

[0077] Cut the processed fish meat into fish pieces of 2 cm × 2 cm × 1 cm, and use a P / 10 probe. The measurement parameters are set as follows: the force arm is selected as 30 kg, the descending speed of the probe before testing is 1 mm / s, the testing speed is 5 mm / s, the returning speed of the probe after testing is 1 mm / s, the testing interval time is 5 s, the compression ratio is 35%, the triggering force is 5 g, and each group of samples is measured 6 times.

[0078] 7) Analysis of experimental results

[0079] During storage, the quality changes of tilapia during refrigeration can be intuitively felt through sensory evaluation. As Figure 2 can be seen, with the extension of storage time, the sensory scores of each group of samples showed a downward trend (P < 0.05). The score of the blank group decreased the fastest. At 3 days, the color of the fish meat was dull, with a fishy smell and putrefactive odor in the mixed fish meat, so it became unacceptable. At 9 - 13 days, the fish meat was significantly deteriorated and completely spoiled. The scores of the DS, EDS groups and CS group decreased below 50 points at 5 days, 7 days and 7 days respectively, approaching spoilage. These results indicate that DS, EDS, and CS can all maintain their quality and delay spoilage for 2 - 4 days, among which the bacteriostatic and fresh-keeping effect of EDS is better.

[0080] TVB-N is the general term for alkaline nitrogen-containing substances such as ammonia and amines, and it is one of the indicators widely used to determine the quality of aquatic products currently. Figure 3 shows the increasing trend of TVB-N in the samples of each treatment group during storage. The generation rate of TVB-N in different treatment groups was significantly lower than that of the blank group samples (P < 0.05). The acceptable limit of TVB-N for marine fish is 30 mg / 100 g. The TVB-N value of the blank group exceeded this threshold on the 3rd day, and the TVB-N value at 13 days of storage was much higher than that of other treatment groups (P < 0.05). The DS, EDS, and CS groups could be extended to 5 days, 7 days, and 5 days before exceeding the threshold. These findings indicate that DS and EDS have antibacterial activity, reducing the oxidative deamination ability of microorganisms to non-protein nitrogen compounds and the degradation of proteins by microorganisms.

[0081] The TBARS value can effectively reflect the degree of lipid oxidation and is an important indicator for measuring the oxidative rancidity of fish meat. The changes in the TBARS value of each group of samples during storage are as Figure 4As shown in the figure. During the entire storage process, the TBARS values of all samples showed an upward trend, ranging from 0.065 to 0.949 mg / 100 g. Among them, the TBARS value of the EDS group was the lowest. It is known that when the TBARS value is greater than 0.3 mg MDA / 100 g, the rancidity of fish is obvious. The samples in the blank group exceeded the acceptable limit after 3 days of storage, and the samples in the EDS group reached the limit at 9 days. In summary, EDS can slightly delay the lipid oxidation during storage, improve the oxidative stability of the samples, and reduce the TBARS value.

[0082] TPC is one of the effective indicators for evaluating the quality of fish meat. During storage, the nutrients in the fish meat are decomposed and utilized, promoting the proliferation of bacteria in the meat. During the entire storage period, the TPC of the samples treated with bacteriostatic treatment was significantly lower than that of the blank group (P < 0.05)( Figure 5 ). The TPC of the blank group exceeded 6 log CFU / g on the 3rd day of storage, exceeding the allowable limit for human consumption, and was significantly higher than that of the bacteriostatic treatment groups (DS, EDS, CS) (P < 0.05). DS, EDS, and CS reached the microbial acceptable limit on the 5th day (6.32), the 5th day (6.12), and the 7th day (6.49), respectively. Therefore, deep seawater and electrolysis treatment can effectively control the increase of microorganisms and maintain the quality of tilapia for 2 - 4 days.

[0083] The water - holding capacity of fish meat is related to its own muscle structure. As Figure 6 can be seen, the water - holding capacity of fresh tilapia is above 85%. As the storage time increases, microorganisms decompose proteins, thus affecting the hydration of water molecules and protein degradation products. Therefore, the water - holding capacity of each group of samples showed a downward trend, but the water - holding capacity of the samples treated with bacteriostatic treatment was significantly higher than that of the blank group (P < 0.05). The results show that DS, EDS, and CS all have a certain water - holding ability for fish meat, but there is no significant difference in the water - holding capacity among the groups (P > 0.05).

[0084] Texture is an important factor in evaluating food quality and intuitively affects consumers' acceptance and perception. Figures 7 - 9 It shows that the hardness, elasticity, and chewiness of each group of fish meat showed a downward trend during storage. This is because autolysis occurs in the muscle after the fish dies. The action of endogenous enzymes causes protein degradation and myofibril breakage, and the tissue structure is damaged, while microbial activities will promote this process. And the texture characteristics of the fish meat in the bacteriostatic treatment group are better than those of the CK group, indicating that bacteriostatic treatment, especially EDS, can delay the spoilage of tilapia to a certain extent due to the damage of fish meat proteins and muscle fiber tissues by microorganisms and enzymes, and maintain the texture characteristics of fish meat.

[0085] During storage, soaking in electrolyzed deep seawater can delay the sensory deterioration of refrigerated tilapia, slow down the increase of TVB-N, TBARS and total colony count. The water holding capacity and texture properties are better than those of the blank control group (P<0.05). To a certain extent, it inhibits the growth of microorganisms and lipid oxidation in refrigerated tilapia, and can extend the storage time of refrigerated tilapia by 2-4 days.

[0086] In summary, the method for preserving refrigerated fish using electrolyzed deep seawater provided by this application can significantly extend the shelf life of fish meat and maintain its quality.

[0087] It should be understood that the disclosed invention is not limited to the specific methods, schemes and substances described, as these can vary. It should also be understood that the terms used herein are only for the purpose of describing specific embodiments, and are not intended to limit the scope of the invention, which is only limited by the appended claims.

[0088] Those skilled in the art will also recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific embodiments of the invention described herein. These equivalents are also included in the appended claims. It should be noted that each embodiment in this specification is described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts among the embodiments can be referred to each other.

Claims

1. A method for reducing bacteria and preserving freshness of refrigerated fish, characterized in that, The bacteriostatic preservation method includes the following steps: Electrolyze deep seawater to obtain electrolyzed deep seawater; After slaughtering the fish, remove the head, tail and internal organs, rinse with sterile distilled water, drain the surface moisture, and process into fish slices; Soak the processed fish slices in the electrolyzed deep seawater for 5 - 10 minutes; Take out the soaked fish slices, drain them, and store them at low temperature after packaging.

2. The bacteria-reducing and freshness-preserving method according to claim 1, wherein The deep seawater is circulating seawater more than 200 meters below sea level.

3. The bacteria-reducing and fresh-keeping method according to claim 1, wherein The conditions for the electrolysis treatment are a voltage of 5.5V, a current of 13A, and a flow rate of 1L / min.

4. The bacteria-reducing and freshness-preserving method according to claim 1, wherein The effective chlorine content of the electrolyzed deep seawater is 60 - 80 PPM, and the pH value is 5.6 - 5.

8.

5. The bacteriostatic and fresh-keeping method according to claim 1, wherein The fish is tilapia.

6. A bacteriostatic preservative, characterized in that, The bacteriostatic preservative is the electrolyzed deep seawater obtained by electrolyzing deep seawater, where the deep seawater is circulating seawater more than 200 meters below sea level; the conditions for the electrolysis treatment are a voltage of 5.5V, a current of 13A, and a flow rate of 1L / min; the effective chlorine content of the electrolyzed deep seawater is 60 - 80 PPM, and the pH value is 5.6 - 5.

8.

7. Use of the bacteriostatic preservative according to claim 6 in inhibiting the growth of microorganisms in refrigerated fish meat.

8. The application according to claim 7, wherein The microorganisms include one or more of Escherichia coli, Staphylococcus aureus, Shewanella putrefaciens, Vibrio parahaemolyticus, and Pseudomonas.

9. Use of the bacteriostatic preservative according to claim 6 in inhibiting the lipid oxidation of refrigerated fish meat.

10. Use of the bacteriostatic preservative according to claim 6 in inhibiting the water loss of refrigerated fish meat.

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