Abstract
The large yellow croaker (Larimichthys crocea) is susceptible to microbial contamination during storage due to its high protein and moisture contents. This study was designed to find a new way to reduce bacteria in large yellow croakers by combining slightly acidic electrolyzed water (SAEW) with nano-bubble (NB) technology. Exploring the effects of available chlorine concentration (ACC), processing time, and water temperature on the bacteria reduction effect of the SAEW-NB treatment for large yellow croakers. Also, the effects of the SAEW-NB combined treatment on sensory evaluation, total viable counts (TVCs), total volatile basic nitrogen (TVB-N), texture, taste profile, and volatile flavor compounds of large yellow croakers were analyzed during the storage period at 4 °C. The results show that the SAEW-NB treatment achieved significantly enhanced microbial reduction compared to individual treatments. Under the conditions of a 4 °C water temperature, 40 mg/L ACC, and 15 min treatment, the SAEW-NB treatment inhibited the increases in physical and chemical indexes such as TVC and TVB-N, maintained the fish texture, and delayed the production of off-flavor volatiles such as aldehydes, alcohols, esters, and ketones, compared with the control group (CG) during storage at 4 °C. In conclusion, the SAEW-NB treatment could better retard fish spoilage, extending the shelf life by approximately 2 days. It might be a promising new industrial approach for large yellow croakers' storage.