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Application of Electrolyzed Water on Aquatic Product

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Electrolyzed Water in Food: Fundamentals and Applications

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Abstract

The aquaculture industry has witnessed a continuous rapid growth over the last two decades from a combination of increased seafood consumption and production. These aquatic products filled a niche in the modern demand for alternate sources of protein. Electrolyzed water (EW) , a novel non-thermal technique, is currently being used as an environmental-friendly sanitizer, and frozen electrolyzed water ice (EW ice) has emerged as an alternative method for improving the safety and quality of seafood. EW and EW ice whilst reducing microbial contamination also contribute to extending the shelf life of aquatic products compared to conventional sanitizers. This present chapter provides a comprehensive guide to the application of EW and EW ice on aquatic products and offers clear perspectives for a global adoption of EW in the seafood industry.

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Authors and Affiliations

  1. College of Food Science and Technology, Shanghai Ocean University, 999 Hu Cheng Huan Road, 201306, Shanghai, China

    Yong Zhao, Zhaohuan Zhang, Pradeep K. Malakar, Siqi Wang & Li Zhao

  2. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture, Hu Cheng Huan Road, 201306, Shanghai, China

    Yong Zhao, Zhaohuan Zhang, Siqi Wang & Li Zhao

  3. Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Hu Cheng Huan Road, 201306, Shanghai, China

    Yong Zhao, Zhaohuan Zhang, Siqi Wang & Li Zhao

Authors
  1. Yong Zhao
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  2. Zhaohuan Zhang
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  3. Pradeep K. Malakar
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  4. Siqi Wang
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  5. Li Zhao
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Corresponding author

Correspondence to Yong Zhao .

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Editors and Affiliations

  1. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China

    Tian Ding

  2. Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Korea (Republic of)

    Deog-Hwan Oh

  3. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China

    Donghong Liu

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© 2019 Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou

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Zhao, Y., Zhang, Z., Malakar, P.K., Wang, S., Zhao, L. (2019). Application of Electrolyzed Water on Aquatic Product. In: Ding, T., Oh, DH., Liu, D. (eds) Electrolyzed Water in Food: Fundamentals and Applications. Springer, Singapore. https://doi.org/10.1007/978-981-13-3807-6_6

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