Electrolyzed water type slurry ice as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of storage, transportation and preservation of fresh aquatic products, and discloses electrolyzed water type fluidized ice as well as a preparation method and application thereof. The method comprises the following steps: conveying a sea salt solution as a catholyte to a cathode chamber of an electrolytic cell, and conveying pure water as an anolyte to an anode chamber of the electrolytic cell for electrolysis to obtain acidic electrolyzed water; and adding sterile sea salt into the acidic electrolyzed water, and making ice through a snowflake ice crusher to obtain the electrolyzed water type fluidized ice. The broad-spectrum efficient antibacterial performance of the electrolyzed water and the ecological ice temperature fresh-keeping advantage of the fluidized ice are organically combined, the fresh-keeping period is prolonged in the iced fresh-keeping process of the Atlantic salmon, meanwhile, the sensory quality and the texture quality of the product are effectively kept, the comprehensive quality reduction in the iced fresh storage and transportation process is achieved, and the good industrial application prospect is achieved.

Description

Technical Field

[0001] This invention relates to the field of storage, transportation and preservation technology of fresh aquatic products, and in particular to an electrolytic water-type fluidized ice, its preparation method and application. Background Technology

[0002] Atlantic salmon (Latin name: Atlantic salmon) Salmo solar Atlantic salmon (Salmon spp.) are anadromous fish and one of the world's most famous economic fish species. In recent years, with the popularization of healthy eating concepts and consumers' further understanding of the nutritional value of Atlantic salmon, they have become increasingly popular among consumers due to their high protein content, rich Omega-3 fatty acids, and B vitamins.

[0003] Currently, Atlantic salmon storage and transportation in the market are mainly divided into two product forms: "frozen" and "chilled." Frozen storage and transportation are generally carried out at or below -18℃. At freezing temperatures, ice crystals form inside the muscle tissue of Atlantic salmon, causing damage to the muscle tissue and resulting in a poorer texture and loss of juices upon thawing. Simultaneously, at -18℃, 3-13% of the water inside the muscle tissue remains unfrozen, and the solutes are in a concentrated state, making them prone to protein denaturation, fat oxidation, and ice crystal growth during long-term storage. In contrast, chilled storage and transportation, with storage temperatures strictly controlled at around 0℃, prevents ice crystal formation, resulting in a softer, more tender texture that is closer to its original state. Therefore, the sales volume and market share of chilled products have been steadily increasing in recent years. Currently, Atlantic salmon preserved using chilled methods primarily maintains a storage environment of around 0℃ using crushed ice or ice blocks. However, traditional ice-making methods have many shortcomings: on the one hand, traditional ice (including crushed ice, flake ice, tube ice, and plate ice) has sharp edges that easily damage the surface of fish, leading to bacterial growth; on the other hand, the ice does not adhere well to the fish, resulting in insufficient contact, accelerated oxidation, and uneven cooling rates. Furthermore, the production of traditional ice consumes a significant amount of freshwater resources, while using seawater for ice production inevitably exposes seafood to the influence of microorganisms. Therefore, developing a new type of functional ice for the storage, transportation, preservation, and quality reduction of Atlantic salmon is an urgent task that needs to be addressed.

[0004] Fluidized ice, a newly emerging type of cooling ice internationally, is a two-phase solid-liquid ice containing suspended ice crystals. These ice crystals are no more than 1 mm in diameter and possess advantages such as fine, smooth ice particles, good fluidity, high latent heat, and rapid cooling. Therefore, fluidized ice can achieve ecological ice-temperature preservation at -1 to -2°C (Atlantic salmon's freezing point is approximately -2°C), achieving low-temperature preservation without ice crystal formation. It can also significantly reduce mechanical damage to the fish surface and completely submerge the fish during storage to block oxygen, thus delaying spoilage caused by oxidation. However, fluidized ice still has limitations in inhibiting microbial growth and reproduction, mainly because the low-concentration brine used to prepare it is not sterilized and contains microorganisms. Summary of the Invention

[0005] The purpose of this invention is to provide an electrolytic water-type fluidized ice, its preparation method, and its application, thereby solving the problem of existing fluidized ice in inhibiting the growth and reproduction of microorganisms.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a method for preparing water-electrolysis type fluidized ice, comprising the following steps: Sea salt solution is used as the catholyte and is transported to the cathode chamber of the electrolytic cell. Pure water is used as the anolyte and is transported to the anode chamber of the electrolytic cell for electrolysis to obtain acidic electrolyzed water. Sterile sea salt is added to acidic electrolyzed water to obtain an ice-making solution; The ice-making liquid is used to make ice through a snowflake ice crusher. Once the ice is produced stably and in uniform particle size, electrolytic water fluidized ice is obtained.

[0007] Preferably, the electrolysis current is 4 A and the electrolysis time is 1 to 2 hours.

[0008] Preferably, the sea salt in the sea salt solution has a mass fraction of 3.4-3.6%.

[0009] Preferably, the mass fraction of sterile sea salt in the ice-making liquid is 3.4-3.6%.

[0010] Preferably, the effective chlorine content of the electrolyzed water fluidized ice is 65~70 mg / L, the pH value is 2.17~2.20, and the oxidation-reduction potential is 1116.9~1118.5 mV.

[0011] The present invention also provides an electrolytic water-type fluidized ice prepared by the above preparation method.

[0012] This invention also provides an application of electrolyzed water-type fluidized ice in the preservation of Atlantic salmon.

[0013] As can be seen from the above technical solution, compared with the prior art, the present invention has the following beneficial effects: This invention organically combines the broad-spectrum and highly efficient antibacterial properties of electrolyzed water with the ecological ice-temperature preservation advantages of fluidized ice, demonstrating the following effects in reducing quality loss during the chilled storage and transportation of Atlantic salmon: (1) Regarding the antibacterial mechanism, this invention possesses both physical and chemical antibacterial effects. Physically, the low pH environment of acidic electrolyzed water effectively disrupts the lipopolysaccharide structure of bacterial cell walls, enhancing cell membrane permeability and leading to leakage of intracellular substances; its high oxidation-reduction potential (ORP) interferes with intracellular electron transport, inhibits RNA synthesis, and thus blocks protein metabolism. Chemically, the effective active ingredient hypochlorous acid (HClO) in acidic electrolyzed water preferentially attacks the cell wall and cell membrane, disrupting the peptidoglycan structure and causing membrane structure disorder; further acting on the cytoplasm, HClO oxidizes the key respiratory chain enzyme—dehydrogenase—and forms N-Cl bonds with it, thereby effectively inhibiting bacterial respiratory metabolism. Electrolyzed water-based fluidized ice prepared using this electrolyzed water as an ice-making medium, when applied to the preservation of Atlantic salmon, can efficiently kill or inhibit spoilage microorganisms on the ice-making medium and the surface of the fish. Experimental results show that, compared to the shelf life of Atlantic salmon under conventional ice storage conditions, which is only 8 days, the technology of this invention can extend its shelf life from 8 days to 11 days, an increase of 37.5%, demonstrating a significant preservation effect.

[0014] (2) In terms of physical preservation, fluidized ice has the characteristics of fine particles, smooth surface, excellent fluidity, fast cooling speed and low freezing point (-1~-2℃), which can realize the ecological ice temperature preservation of Atlantic salmon and effectively avoid mechanical damage to muscle tissue caused by ice crystal formation. According to the color difference and salinity measurement analysis, Atlantic salmon treated with electrolyzed water fluidized ice had no significant difference in appearance and taste quality compared with untreated samples, which can effectively maintain the commercial characteristics of aquatic products and avoid the decline in consumer acceptance caused by quality changes.

[0015] (3) In terms of economy and applicability, the present invention has low technical cost and simple operation. In the future, seawater can be directly used as raw material for electrolytic ice making, which not only saves fresh water resources, but also significantly improves the convenience and economic feasibility of fishing boats in sea ice-making operations, and has good prospects for promotion and application. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below.

[0017] Figure 1 The results of the total bacterial count test for Application Example 1 and Comparative Application Example 1 are shown. Figure 2The results of the volatile basic nitrogen content test for Application Example 1 and Comparative Application Example 1; Figure 3 The pH test results for Application Example 1 and Comparative Application Example 1; Figure 4 The salinity test results are for Application Example 1 and Comparative Application Example 1. Figure 5 For example 1 and comparison example 1, a Value test results; Figure 6 For example 1 and comparison example 1, L Value test results; Figure 7 For example 1 and comparison example 1, b Value test results; Figure 8 The hardness test results for Application Example 1 and Comparative Application Example 1 are shown. Figure 9 The results of the elasticity test for Application Example 1 and Comparison Example 1 are presented. Figure 10 The chewing test results are for Application Example 1 and Comparative Application Example 1; Figures 1-10 Example 1 for comparison of CI and AEOW-SI. Detailed Implementation

[0018] This invention provides a method for preparing water-electrolysis type fluidized ice, comprising the following steps: Sea salt solution is used as the catholyte and is transported to the cathode chamber of the electrolytic cell. Pure water is used as the anolyte and is transported to the anode chamber of the electrolytic cell for electrolysis to obtain acidic electrolyzed water. Sterile sea salt is added to acidic electrolyzed water to obtain an ice-making solution; The ice-making liquid is processed into ice using a snowflake ice crusher (BL0-40, Foshan Bingliou Electric Manufacturing Co., Ltd.). Once the ice is produced stably and in uniform particle size, electrolytic water fluidized ice is obtained.

[0019] In this invention, the electrolytic cell is an anion exchange membrane hypochlorous acid electrolytic cell (TS-PM001, Shaanxi Tels Industrial Technology Co., Ltd., with dimensions of 200×120×38 mm).

[0020] In this invention, the electrolysis process includes assembling an electrolysis device before electrolysis. Specifically, the cathode chamber inlet of the electrolysis cell is connected to a peristaltic pump system and a brine tank via pipelines, and the cathode chamber outlet of the electrolysis cell is connected to a waste liquid tank via pipelines to collect alkaline waste liquid. The anode chamber inlet of the electrolysis cell is connected to a peristaltic pump system and a pure water tank via pipelines, and the anode chamber outlet of the electrolysis cell is connected to a receiving tank (black and light-proof) via pipelines to collect acidic electrolyzed water. The electrolysis cell is then connected to the positive and negative terminals of a power supply (24 V, 30 A) to complete the assembly.

[0021] In this invention, the electrolysis current is preferably 4 A; the electrolysis time is preferably 1 to 2 h, and more preferably 2 h.

[0022] In this invention, the specific method of electrolysis is as follows: First, the electrolytic cell is cleaned: the peristaltic pump system is turned on, and pure water is injected into the electrolytic cell through the peristaltic pump system for circulating cleaning. After 3-5 minutes, the water is discharged, and the peristaltic pump is turned off. Second, the flow rate of the peristaltic pump is adjusted to 200 mL / min in advance, and the sea salt solution is prepared and poured into the brine tank. The solution is then transported to the cathode chamber of the electrolytic cell through the peristaltic pump system. Pure water is transported from the pure water tank to the anode chamber of the electrolytic cell through the peristaltic pump system until the entire electrolytic cell is filled. The power switch is turned on, and the current is adjusted to 4 A. After the current stabilizes, acidic electrolyzed water is collected in the receiving tank. The preparation time is 1-2 hours.

[0023] In this invention, the mass fraction of sea salt in the sea salt solution is preferably 3.4-3.6%, and more preferably 3.5%.

[0024] In this invention, the mass fraction of sterile sea salt in the ice-making liquid is preferably 3.4-3.6%, and more preferably 3.5%.

[0025] In this invention, the effective chlorine (ACC) content of the electrolyzed water fluidized ice is 65-70 mg / L, the pH value is 2.17-2.20, and the oxidation-reduction potential (ORP) is 1116.9-1118.5 mV. The electrolyzed water fluidized ice prepared by this invention meets the requirements for acidic oxidation potential water in GB28234-2020 "Hygienic Standard for Acidic Electrolyzed Water Generators", namely, an effective chlorine (ACC) content of 50-70 mg / L, a pH value of 2.0-3.0, and an oxidation-reduction potential (ORP) ≥1100 mV.

[0026] In this invention, the ice temperature of the electrolyzed water fluidized ice is -1 to -2℃.

[0027] In this invention, the electrolyzed water fluidized ice is stored in a foam box (410×310×200 mm, wall thickness 25 mm) and placed in a 4°C refrigerator for later use.

[0028] The present invention also provides an electrolytic water-type fluidized ice prepared by the above preparation method.

[0029] This invention also provides an application of electrolyzed water-type fluidized ice in the preservation of Atlantic salmon.

[0030] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] Example 1

[0032] This embodiment provides a method for preparing water-electrolysis type fluidized ice, including the following steps: (1) First, clean the electrolytic cell: turn on the peristaltic pump system and inject pure water into the electrolytic cell through the peristaltic pump system for circulating cleaning. After 5 minutes, drain the water and turn off the peristaltic pump. Second, adjust the flow rate of the peristaltic pump to 200 mL / min in advance, prepare a 3.5% sea salt solution and pour it into the brine tank. Use the peristaltic pump system to transport it to the cathode chamber of the electrolytic cell. Use the peristaltic pump system to transport pure water from the pure water tank to the anode chamber of the electrolytic cell until the entire electrolytic cell is filled. Turn on the power switch and adjust the current to 4 A. After the current stabilizes, start collecting acidic electrolyzed water in the receiving tank. The preparation time is 2 hours to obtain acidic electrolyzed water. (2) Add sea salt to acidic electrolyzed water to obtain an ice-making liquid with a sea salt mass fraction of 3.5%; use the ice-making liquid to make ice through a snowflake ice crusher. When the ice is stable and produced in uniform particle size, electrolyzed water fluidized ice (effective chlorine content of 66 mg / L, pH value of 2.18, redox potential of 1117.2 mV) is obtained and stored in a foam box and placed in a refrigerator at 4℃ for later use.

[0033] Application Example 1

[0034] This application example demonstrates the use of electrolyzed water-based fluidized ice in the fresh preservation of Atlantic salmon, including the following steps: (1) Material preparation: Live Atlantic salmon were purchased from Shandong Guoxin Dongfang (Yantai) Recirculating Aquaculture Technology Co., Ltd. They were caught 10 days after fasting, with a weight of 3.5~4 kg / fish. The fish scales were intact and shiny. They were transported to the laboratory with oxygenation bags and processed immediately. (2) Pretreatment of Atlantic salmon: After stunning the live Atlantic salmon, wash the surface of the fish with sterile deionized water, kill it with a butcher knife from the artery at the bottom of the spine above the gills, and remove the head; use a butcher knife to make an incision along the belly line from the middle of the two ventral fins to the navel of the fish, and remove the internal organs; after removing the internal organs, wash the fish to remove the mucus on the surface of the skin and the impurities in the abdominal cavity, then drain the water, weigh it, cut it into pieces, and set it aside; (3) Preservation and storage of Atlantic salmon: The above-mentioned fish pieces were placed in a foam box (containing a drainage trough with dimensions of 320×250×75mm to facilitate the drainage of meltwater). The ice and fish were layered with the electrolyzed water fluidized ice of Example 1 at a weight ratio of ice:fish = 2.5:1 (w / w). After sealing the foam box, it was transferred to a 4℃ refrigerator for refrigeration. During the refrigeration stage, the cold chain transportation stage was simulated from 0 to 120 h (5d), and the ice was not changed during this period. After 120 h (5d), the market sales stage was simulated, and the ice was changed once every 24 hours. The ice used was the electrolyzed water fluidized ice of Example 1. The total number of colonies was used as the key indicator for judging the spoilage of fish meat. The storage endpoint was set as follows: the total number of colonies of the fish meat sample exceeded the limit specified in the national standard GB 4789.2-2022 "National Food Safety Standard for Microbiological Examination of Food - Determination of Total Colony Count", i.e., 6.0 lg (CFU / g). (4) Freshness index testing: Live Atlantic salmon were sampled immediately after slaughter for testing, which served as the freshness data for the 0th hour. Subsequently, every 24 hours, Atlantic salmon were periodically tested for freshness (texture, color difference, pH value, salinity value, volatile basic nitrogen (TVB-N)) and microbial (total bacterial count) indicators. The results are as follows: Figures 1-10 As shown.

[0035] The specific testing method is as follows: The total bacterial count was determined using the method specified in the national standard GB 4789.2-2022, "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Bacterial Count".

[0036] Volatile basic nitrogen (TVB-N) was determined using the method specified in the national standard GB 5009.228-2016, "National Food Safety Standard - Determination of Volatile Basic Nitrogen in Food".

[0037] pH was determined using the method specified in the national standard GB 5009.237-2016, "National Food Safety Standard: Determination of pH Value in Food".

[0038] Before the texture test, the sample was cut into 2.0×2.0×1.5 cm blocks and measured using a texture analyzer (TMS-Touch, FTC, USA) with a P / 50 flat-bottomed cylindrical probe and multi-faceted texture analysis (TPA) mode. The test was conducted at room temperature, with the test speed set to 60 mm / min, deformation 50%, and trigger force 0.05 N. The hardness, elasticity, and chewiness of the sample were measured. Each experiment was repeated 6 times, and the maximum and minimum values ​​were removed before taking the average value.

[0039] Before the color difference test, the portable colorimeter (CR-400, Konica Minolta, Japan) was first calibrated using a white board. Then, the brightness value L of the fish flesh surface was directly measured. Redness value a Yellowness value b Each sample was measured three times, and the average value of the data was calculated.

[0040] Before the salinity test, accurately weigh 5.0 g of chopped Atlantic salmon meat, place it in a centrifuge tube, add 45.0 mL of ultrapure water, vortex for 1 min, and let stand for 30 min; then centrifuge at 8000 r / min for 15 min at 4℃, take the supernatant and measure the salinity value using a salinity meter (model 5052, Shanghai Sanxin Instrument Factory), repeating the test three times.

[0041] Comparative Application Example 1

[0042] Unlike Application Example 1, the ice used in step (3) is ordinary freshwater crushed ice. For the remaining steps, please refer to Application Example 1.

[0043] Let's denote the comparison application example 1 as group CI, which represents the use of regular crushed ice, corresponding to... Figures 1-10 The CI curve in the text; Example 1 is denoted as group AEOW-SI, representing the use of electrolyzed water fluidized ice, corresponding to... Figures 1-10 The AEOW-SI curve in the image.

[0044] The test results are as follows: (1) Microbial reproduction in fish meat: by Figure 1As shown, the initial total bacterial count of Atlantic salmon was 4.46 lg (CFU / g). At 120 h (5 d) of storage, the count rose to 5.19 lg (CFU / g) in the crushed ice group and to 5.39 lg (CFU / g) in the electrolyzed water fluidized ice group, both at level 2 freshness. The slower increase in the crushed ice group in the early stage may be due to the higher initial value, where metabolites produced by rapid microbial growth and reproduction hindered rapid growth. After 120 h (5 d), the total bacterial count in the electrolyzed water fluidized ice group decreased sharply and then slowly increased, while the crushed ice group showed less fluctuation and an overall continuous upward trend. This may be because after ice replacement, the temperature of the electrolyzed water fluidized ice was lower than that of ordinary crushed ice, which inhibited microbial growth and reproduction to some extent. Until 192 h (8 d), the total bacterial count in the crushed ice group reached 6.15 lg (CFU / g), exceeding the spoilage threshold for aquatic products. At 264 h (11d), the total bacterial count in the electrolyzed water fluidized ice group reached 7.11 lg (CFU / g), indicating the onset of spoilage. This demonstrates that, compared to the crushed ice group, the electrolyzed water fluidized ice group can extend the shelf life of chilled Atlantic salmon by 72 h, which is an additional 3 days.

[0045] (2) Changes in volatile basic nitrogen content: from Figure 2 The initial TVB-N value of Atlantic salmon was 15.73 mgN / 100g, close to Grade 1 freshness. As storage time increased, the TVB-N of the electrolyzed water fluidized ice group showed an overall downward trend. This may be because the tissue structure of the fish gradually loosened, making it easier for the TVB-N in Atlantic salmon to volatilize into the melting ice water.

[0046] (3) pH: by Figure 3 It is evident that the initial pH of fresh Atlantic salmon was 6.39, reflecting good freshness, and the overall trend showed a decrease followed by an increase. At 48 hours (2 days) of storage, the pH of both groups of fish reached its lowest point. This was mainly due to the anaerobic glycolysis of glycogen after the fish's death, leading to the accumulation of lactic acid and phosphoric acid under the action of ATPases and acid-producing microorganisms such as lactic acid bacteria. With prolonged storage, nitrogenous compounds such as proteins and amino acids in the fish muscle were decomposed into alkaline substances such as trimethylamine, biogenic amines, and ammonia under the action of microorganisms and endogenous enzymes, causing the pH to rise while simultaneously providing conditions for microbial reproduction. After 120 hours (5 days), regular ice replacement was initiated to maintain a consistently low temperature, resulting in a slow increase in pH. From the perspective of storage time of 264 hours (11 days), the pH of the ordinary crushed ice group reached 6.71, which was a large increase compared to the initial value and close to the spoilage threshold. In contrast, the pH of the fish meat in the electrolyzed water fluidized ice group was 6.45, with a lower increase. It can be seen that the electrolyzed water fluidized ice inhibited the decomposition of proteins to a certain extent and prevented the pH from rising continuously.

[0047] (4) Salinity: Electrolyzed water fluidized ice is made from acidic electrolyzed water containing 3.5% sea salt. The high salt concentration means that the osmotic effect of sodium chloride during refrigeration will affect the salinity of the fish. Excessive salinity directly impacts the edible quality of Atlantic salmon. Figure 4 It is evident that the initial salinity of Atlantic salmon was 0.73±0.006‰. As storage time increased, the fish tissue gradually became looser, and the salinity of the crushed ice sample gradually decreased with water loss, reaching approximately 0.19±0.01‰ at 264 h (11 d) and gradually leveling off. The salinity of the electrolyzed water fluidized ice group was similar to that of the crushed ice group during storage from 0 to 120 h (5 d). After 120 h (5 d), with daily ice replacement, the osmotic effect of sodium chloride continued, and the salinity showed a significant upward trend. However, the salinity at the end of storage was only 1.00±0.1‰, far below the clearly perceptible threshold for humans (0.5~1.0%), and therefore would not adversely affect the taste and flavor of Atlantic salmon. Furthermore, the increase in fish body salt content inhibited bacterial and enzyme activity, which is consistent with the conclusion drawn from the total bacterial count.

[0048] (5) Color difference: a The value represents the red-green color, which is the most important color difference value for Atlantic salmon. Its reddish flesh is mainly due to astaxanthin, which accumulates in the muscle tissue. Figure 5 It can be seen that at 96 h (4d), a The value rose rapidly, likely due to the release of astaxanthin caused by the degradation of muscle tissue. (Later storage experimental group a) The value gradually decreased, possibly due to the oxidizing property of hypochlorous acid inherent in the water-electrolyzed fluidized ice, which reacts with astaxanthin. However, the value was not significantly different from that of the crushed ice group, so the slight influence of the water-electrolyzed fluidized ice can be ignored. The value represents the brightness value, which is determined by... Figure 6 It can be seen that L The initial value was 57.37. As the storage time increased, both groups showed an overall upward trend. The L value for the ice-crushing group at the end of storage... The value was 73.32, a significant increase, which may be due to the seepage of internal moisture, leading to increased light reflection on the surface of the fish meat and thus increased brightness; Electrolyzed water type fluidized ice group L The value was 69.32, a smaller increase compared to the control group, indicating that the water loss in the water-electrolyzed fluidized ice group was lower. Figure 7 It can be seen that b The value represents the yellow-blue value. The initial storage value is 23.82, and the storage endpoint is the ice crush group b. The value is 25.11, for the electrolytic water fluidized ice group b. The value was 23.63, and no significant difference was observed.

[0049] (6) Texture: by Figures 8-10 It is evident that the elasticity, firmness, and chewiness of Atlantic salmon exhibited a fluctuating downward trend during storage. The final storage values ​​of the electrolyzed water fluidized ice group were consistently slightly higher than those of the crushed ice group, indicating that electrolyzed water fluidized ice has a potential impact on maintaining the tissue structure of the fish meat. However, at present, the impact is not significant. Further optimization of ice crystal particle size will be conducted to further reduce the degree of quality loss.

[0050] In summary, compared with traditional crushed ice, the electrolyzed water-based fluidized ice group exhibits significant advantages in several key quality indicators: it effectively inhibits the rise in pH value and the growth and reproduction of microorganisms in fish meat, delaying the spoilage process, thereby extending the shelf life of Atlantic salmon from 8 days to 11 days, an increase of 37.5%; in terms of sensory quality, Atlantic salmon treated with electrolyzed water-based fluidized ice showed no significant difference in color difference and salinity compared to untreated samples, indicating that it can maintain its commercial characteristics in terms of color and taste well; texture analysis results further show that electrolyzed water-based fluidized ice treatment helps maintain the firmness, elasticity, and chewiness of fish meat, has a protective effect on muscle tissue structure, and reduces tissue damage that may be caused by traditional ice storage. In conclusion, the Atlantic salmon storage method based on electrolyzed water-based fluidized ice provided by this invention effectively maintains the sensory and textural quality of the product while extending its shelf life, achieving comprehensive quality reduction during the chilled storage and transportation process, and has good prospects for industrial application.

[0051] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing water-electrolysis type fluidized ice, characterized in that, Includes the following steps: Sea salt solution is used as the catholyte and is transported to the cathode chamber of the electrolytic cell. Pure water is used as the anolyte and is transported to the anode chamber of the electrolytic cell for electrolysis to obtain acidic electrolyzed water. Sterile sea salt is added to acidic electrolyzed water to obtain an ice-making solution; The ice-making liquid is used to make ice through a snowflake ice crusher. Once the ice is produced stably and in uniform particle size, electrolytic water fluidized ice is obtained.

2. The method for preparing electrolyzed water-type fluidized ice according to claim 1, characterized in that, The electrolysis current is 4 A; the electrolysis time is 1~2 h.

3. The method for preparing electrolyzed water-type fluidized ice according to claim 2, characterized in that, The sea salt solution contains 3.4% to 3.6% sea salt by mass.

4. The method for preparing electrolyzed water-type fluidized ice according to claim 3, characterized in that, The mass fraction of sterile sea salt in the ice-making liquid is 3.4-3.6%.

5. The method for preparing electrolyzed water-type fluidized ice according to claim 4, characterized in that, The effective chlorine content of the electrolyzed water fluidized ice is 65~70 mg / L, the pH value is 2.17~2.20, and the oxidation-reduction potential is 1116.9~1118.5mV.

6. An electrolytic water-type fluidized ice prepared by the preparation method according to any one of claims 1 to 5.

7. The application of the electrolyzed water fluidized ice of claim 6 in the preservation of Atlantic salmon.

Images