Derleme
BibTex RIS Kaynak Göster

An Alternative for Fish Processing Industry: Electrolyzed Waters

Yıl 2022, Cilt: 5 Sayı: 2, 179 - 187, 29.12.2022

Soner Çetinkaya

https://doi.org/10.46384/jmsf.1141813

Öz

In this study, electrolyzed water (EW), which is being used for disinfection in various food production applications, is discussed. Today, research on green production has intensified, aiming to preserve food for a longer time, using fewer chemicals or none, in order to preserve the initial nutritional properties of the food and deliver it to the consumer. In this context, it is an undeniable fact that there is a need to improve existing methods and practices and develop new technologies for the long-term storage of foods without quality losses and health concerns. One of the methods developed for this purpose is the use of electrolyzed water in food disinfection. While the use of electrolyzed water in various stages of the food processing industry creates a relatively new field of application, many studies have focused on its antimicrobial and antioxidant activity. However, studies on the use of this method in the fish processing industry are very limited and need to be developed. Previous studies are mainly related to the antimicrobial properties of electrolyzed water and there are limited studies on the effects of seafood products on storage times (shelf life). However, in light of the studies, it is seen that electrolyzed water has potential uses for the seafood processing industry.

Anahtar Kelimeler

Acidic water Basic water Quality change Freshness Green production

Kaynakça

  • Abou-Taleb, M., & Kawai, A.Y. (2008). Shelf life of semifried tune slices coated with essential oil compounds after treatment with anodic electrolyzed NaCl solution. Journal of Food Protection, 71 (4), 770–774. DOI:10.4315/0362-028x-71.4.770
  • Akbuz, H. (2019). Nötral Elektrolize Su Uygulamasının Maydanoz Dezenfeksiyonu ve Depolamasında Bazı Kalite Kriterleri Üzerine Etkisinin Araştırılması. Yüksek Lisans Tezi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Isparta, 48 s.
  • Al-Haq, M.I., Sugiyama, J., & Isobe, S. (2005). Applications of electrolyzed water in agriculture and food industries. Food Science and Technology Research 11(2),135–50. DOI:10.3136/fstr.11.135
  • Ampiaw, R.E., Yaqub, M., & Lee, W. (2021). Electrolyzed water as a disinfectant: A systematic review of factors affecting the production and efficiency of hypochlorous acid. Journal of Water Process Engineering, 43 (2021), 102228 DOI:10.1016/j.jwpe.2021.102228
  • Athayde, D.R., Flores, D.R.M., Silva, J.S., Silva, M.S., Genro, A.L.G., Wagner, R., Campagnol, P.C.B., Menezes, C.R., & Cichoski, A.J. (2018). Characteristics and use of electrolyzed water in food industries. International Food Research Journal, 25(1): 11 – 16
  • Belay, Z. A., Botes, W. J., & Caleb, O.J. (2021). Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage. Journal of Food Processing and Preservation, 00, e15879. DOI:10.1111/jfpp.15879
  • Chytiri, S., Chouliara, I., Savvaidis, I.N., & Kontominas, M.G. (2004). Microbiological, chemical and sensory assessment of ıced whole and filleted aquacultured rainbow trout. Food Microbiology, (21), 157-165. DOI:10.1016/S0740-0020(03)00059-5
  • Colangelo, M.A., Caruso, M.C., Favati, F., Scarpa, T., Condelli, N., & Galgano, F. (2015). Electrolysed water in the food ındustry as supporting of environmental sustainability. In: The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin. Ed: Vastola, A. Springer Cham Heidelberg New York Dordrecht London. Pp 397. DOI:10.1007/978-3-319-16357-4
  • Connell, J. J. (1995). Control of fish quality. Fourth edition. Fishing News Books. Blackwell Science, Oxford. 245 p. Çaklı, Ş. (2007). Su Ürünleri İşleme Teknolojisi. Ege Üniversitesi. Yayın No:76, Su Ürünleri Fakültesi. ISBN: 978-975-483-7611-2, Cilt 1, 696s.
  • Çelik, U., Çaklı, Ş., & Taşkaya, L. (2002). Bir süpermarkette tüketime sunulan dondurulmuş su ürünlerinin biyokimyasal kompozisyonu, fiziksel ve kimyasal kalite kontrolü. Su Ürünleri Dergisi (EgeJFAS), 9 (1-2), 85-96.
  • Dewi, F.R., Stanley, R., Powell, S.M., & Burke, C.M. (2017). Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products. Journal Food Science and Technology, 54(5), 1321-1332 DOI:10.1007/s13197-017-2577-9
  • Duarte, A.M., Silva, F., Pinto, F.R., Barroso, S., & Gil, M.M. (2020). Quality assessment of chilled and frozen fish. Foods, 9, 1739; DOI:10.3390/foods9121739
  • Feliciano, L., Lee, J., Lopes, J. A., & Pascall, M.A. (2010). Efficacy of sanitized ice in reducing bacterial load on fish fillet and in the water collected from the melted ice. Journal Of Food Science, 75 (4), 231-238 DOI:10.1111/j.1750-3841.2010.01583.x
  • Gray, J.J., Gomaa, E.A., & Buckley, D.J., (1996). Oxidation quality and shelf-life of meat. Meat Science, 43, 111-123.
  • Greig, C., & Cronin, L. (2016). Hydrogen from water electrolysis. Chapter 16. In: Storing Energy with Special Reference to Renewable Energy Sources. Ed: Letcher, T. M. Elsevier, Netherlands, 565 p.
  • Gülyavuz, , H., & Ünlüsayın, M. (1999). Su Ürünleri İsleme Teknolojisi, Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fak. Ders Kitabı, Sahin Matbaası, Ankara, 366s.
  • Hati, S., Mandal, S., Minz, P.S., Vij, S., Khetra, Y., Sinh, B.P., & Yadav, D. (2012). Electrolyzed oxidized water (EOW): Non-thermal approach for decontamination of food borne microorganisms in food ındustry. Food and Nutrition Sciences, 2012, (3), 760-768 DOI:10.4236/fns.2012.36102
  • Hricova, D., Stephan, R., & Zweifel, C. (2008). Electrolyzed water and its application in the food industry. Journal of Food Protection, 71(9),1934-1947.
  • Huang, Y., Hsieh, H., Lin, S., Lin, S., Hung, Y., & Hwang, D. (2006a). Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood. Food Control, 17 (2006), 987-993.
  • Huang, Y., Shiau, C., Hung, Y., & Hwang, D. (2006b). Change of hygienic quality and freshness in tuna treated with electrolyzed water and carbon monoxide gas during refrigerated and frozen storage. Journal of Food Scıence, 71(4), M127-M133.
  • Huang, Y.R., Hung, Y.C., Hsu, S.Y. Huang, Y. W., & Hwang, D.F. (2008). Application of electrolyzed water in the food industry. Food Controll, 19(2008), 329-345. DOI:10.1016/j.foodcont.2007.08.012
  • Huang, X., Zhu, S., Zhou, X., He, J., Yu, Y., & Ye, Z. (2021). Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret. International Journal of Agricultural and Biological Engineering, 14(1), 230-236. DOI: 10.25165/j.ijabe.20211401.5967
  • Kasai, H., Kawana, K., Labaiden, M., Namba, K., & Yoshimizu, M. (2011). Elimination of Escherichia coli from oysters using electrolyzed seawater. Aquaculture, 319 (2011), 315-318. DOI:10.1016/j.aquaculture.2011.07.025
  • Kaya, Y. (1998). Balık dondurma teknolojisinde kalite ve dayanma süresini etkileyen faktörler üzerine bir araştırma. Doktora Tezi. Ondokuzmayıs Üniversitesi Fen Bilimleri Enstitüsü, Sinop, 93 s.
  • Kim, W., Lim, Y., Shin, I., Park, H., Chung, D., Suzuki, T. (2006). Use of electrolyzed water ıce for preserving freshness of pacific saury (Cololabis saira). Journal of Food Protection, 69 (9), 2199-2204.
  • Lin, T., Wang, J.J., Li, J.B., Liao, C., Pan, Y.J., & Zhao, Y. (2013). Use of acidic electrolyzed water ıce for preserving the quality of shrimp. Journal of Agricultural and Food Chemistry, 2013, (61), 8695-8702. DOI:10.1021/jf4019933
  • Luan, L., Wu, C., Wang, L., Li, Y., Ishimura, G., Yuan, C., Ding, T., & Hu, Y. (2017). Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment, International Journal of Food Properties, 20 (3), S2696-S2707. DOI:10.1080/10942912.2017.1397693
  • Mahmoud, B.S.M., Yamazaki, K., Miyashita, K., Kawai, Y., Shin, I-S., & Suzuki, T. (2006). Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying. International Journal of Food Microbiology, 106, 331-337 DOI:10.1016/j.ijfoodmicro.2005.09.010
  • Mahmoud, B. S. M. 2007. Electrolyzed water: A new technology for food decontamination. Deutsche Lebensmittel-Rundschau, 103 (5), 212-221.
  • Mahmoud, B. S. M., Kawai, Y., Yamazaki, K., Miyashita, K., & Suzuki, T. (2007). Effect of treatment with electrolyzed NaCl solutions and essential oil compounds on the proximate composition, amino acid and fatty acid composition of carp fillets. Food Chemistry, 101 (2007), 1492–1498. DOI:10.1016/j.foodchem.2006.03.057
  • Meireles, A., Giaouris, E., & Simões, M., (2016). Alternative disinfection methods to chlorine for use in the fresh-cut industry. Food Research International, 82, 71- 85. DOI:10.1016/j.foodres.2016.01.021
  • Novak, J. S., Sapers, G. M., & Juneja, V. K. (2003). Microbial safety of minimally processed foods. CRC Press LLC, 343p, Boca Raton, USA.
  • Nowsad, A.A.K.M., Khan, N.D., Hasan, M.M,. Rahman, S.M.E., Araki, T., & Yoshimatsu, T. (2020). Efficacy of electrolyzed water against bacteria on fresh fish for increasing the shelf life during transportation and distribution. Journal of Consumer Protection and Food Safety, (15), 351-362. DOI:10.1007/s00003-020-01288-9
  • Özer, N. P., & Demirci, A. (2005). Electrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157:H7 and Listeria monocytogenes Scott A and response surface modeling. Journal of Food Engineering, 72 (2006), 234-241.
  • Park, H., Hung, Y., & Kım, C. 2002. Effectiveness of electrolyzed water as a sanitizer for treating different surfaces. Journal of Food Protection, 65 (8), 1276-1280. DOI:10.4315/0362-028x-65.8.1276.
  • Parry, A., P. Bleazard., & K. Okawa. (2015). Preventing Food Waste: Case Studies of Japan and the United Kingdom. OECD Food, Agriculture and Fisheries Papers, No. 76, OECD Publishing, Paris. DOI:10.1787/5js4w29cf0f7-en
  • Pazır, F., Kışla, D., Taşkaya, L., Kuşçu, A., Dinçer, M.T., & Baydar, T. (2008). Sebze ve balık işlemede elektrolize yükseltgen suyun kullanımı. Proje Sonuç Raporu. PROJE NO: TOVAG-106 O 110
  • Pilizota, V. (2012). Consumer needs for affordable food of good quality: serving consumer demands. Rad Hrvatske akademije znanosti i umjetnosti Tehniˇcke znanosti knj, 513(15), 77-92.
  • Phuvasate, S., & Su, Y. (2010). Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface. Food Control, 21 (2010), 286–291. DOI:10.1016/j.foodcont.2009.06.007
  • Poçan, H.B., Karakaya, M., & Ulusoy, K. (2011). Elektrolize Suyun Gıda Endüstrisinde Kullanımı. Gıda, 36(3), 169-176.
  • Poçan, H. B. (2012). Elektrolize suyun sığır ve tavuk etlerinin bazı emülsiyon karakteristikleri üzerine etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi. Konya, 80 s.
  • Rahman, S.M.E., Khan, I., & Oh, D. (2016). Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Comprehensive Reviews in Food Science and Food Safety, 15(3), 471-490. DOI: 10.1111/1541-4337.12200
  • Rasco, B., & Ovissipour, M. (2015). Electrolyzed water applications in aquaculture and the seafood industry. Journal of Aquaculture Research and Development, 2015(6), 293. DOI:10.4172/2155-9546.100
  • Sallam, I.K. (2007). Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids. Food Chemistry, 101(2), 592-600. DOI:10.1016/j.foodchem.2006.02.019
  • Shirahata S, Hamasaki T., & Teruya K. (2012). Advanced research on the health benefit of reduced water. Trends in Food Science and Technology, 23(2), 124-31. DOI:10.1016/j.tifs.2011.10.009
  • Shiroodi, S.G., Ovissipour, M., Ross, C.F., & Rasco, B.A. (2016). Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar). Food Control, 60(2016), 401-407 DOI:10.1016/j.foodcont.2015.08.020
  • Varlık, C., Erkan, N., Özden, Ö., Mol, S., & Baygar, T. (2004). Su ürünleri İşleme Teknolojisi. İstanbul Üniversitesi Yayın No: 4465, İstanbul, 491 s.
  • Wang, J.J., Lin, T., Li, J.B., Liao, C., Pan, Y.J., & Zhao, Y. (2014). Effect of acidic electrolyzed water ice on quality of shrimp in dark condition. Food Control, 35(2014), 207-212. DOI:10.1016/j.foodcont.2013.07.005
  • Xu, G., Tang, X., Tang, S., You, H., Shi, H., & Gu, R. (2014). Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage. Food Control, 46 (2014), 397-402 DOI:10.1016/j.foodcont.2014.06.010
  • Zhang, B., Ma., K., Deng, S., Xie, C., & Qui, X. (2015). Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control, 51 (2015), 114-121 DOI:10.1016/j.foodcont.2014.11.016
  • Zhao, L., Li, S., & Yang, H. (2021). Recent advances on research of electrolyzed water and its applications. Current Opinion in Food Science, 2021(42), 180–188. DOI:10.1016/j.cofs.2021.03.004

Su Ürünleri İşleme Endüstrisi İçin Bir Seçenek: Elektrolize Sular

Yıl 2022, Cilt: 5 Sayı: 2, 179 - 187, 29.12.2022

Soner Çetinkaya

https://doi.org/10.46384/jmsf.1141813

Öz

Bu çalışmada çeşitli gıda üretim alanlarında dezenfeksiyon amaçlı kullanımı yaygınlaşmakta olan elektrolize sular ele alınmıştır. Günümüzde gıdaların ilk andaki besin özelliklerinin korunarak tüketiciye ulaştırılması için daha az ya da hiç kimyasal kullanılmadan daha uzun süreli olarak saklanmasını amaçlayan yeşil üretime yönelik araştırmalar yoğunlaşmıştır. Bu kapsamda gıdaların kalite kayıpları olmaksızın ve sağlık endişeleri yaratmadan uzun süreli saklanmasına yönelik var olan yöntem ve uygulamaların iyileştirilmesi ve yeni teknolojilerin geliştirilmesine gereksinim olduğu da yadsınamaz bir gerçektir. Bu amaçla geliştirilen yöntemlerden birisi de gıda dezenfeksiyonunda elektrolize suların kullanımıdır. Gıda işleme endüstrisinin çeşitli aşamalarında elektrolize suların kullanımı görece yeni bir uygulama alanı oluştururken, son zamanlarda yapılan çalışmalarda özellikle antimikrobiyal ve antioksidan ajan olarak da üzerinde durulmaktadır. Buna karşın bu yöntemin su ürünlerinde kullanımına yönelik çalışmalar oldukça sınırlı olup, geliştirilmesine gereksinim bulunmaktadır. Önceki çalışmalar ağırlıklı olarak elektrolize suların antimikrobiyal özellikleri ile ilgilidir ve su ürünlerinin saklama sürelerine (raf ömrü) etkisi ile ilgili olarak sınırlı sayıda çalışma bulunmaktadır. Bununla birlikte yapılan çalışmalar ışığında elektrolize suyun su ürünleri işleme endüstrisinde potansiyel kullanımları olduğu görülmektedir.

Anahtar Kelimeler

Asidik su Bazik su Kalite değişimi Tazelik Yeşil üretim

Kaynakça

  • Abou-Taleb, M., & Kawai, A.Y. (2008). Shelf life of semifried tune slices coated with essential oil compounds after treatment with anodic electrolyzed NaCl solution. Journal of Food Protection, 71 (4), 770–774. DOI:10.4315/0362-028x-71.4.770
  • Akbuz, H. (2019). Nötral Elektrolize Su Uygulamasının Maydanoz Dezenfeksiyonu ve Depolamasında Bazı Kalite Kriterleri Üzerine Etkisinin Araştırılması. Yüksek Lisans Tezi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Isparta, 48 s.
  • Al-Haq, M.I., Sugiyama, J., & Isobe, S. (2005). Applications of electrolyzed water in agriculture and food industries. Food Science and Technology Research 11(2),135–50. DOI:10.3136/fstr.11.135
  • Ampiaw, R.E., Yaqub, M., & Lee, W. (2021). Electrolyzed water as a disinfectant: A systematic review of factors affecting the production and efficiency of hypochlorous acid. Journal of Water Process Engineering, 43 (2021), 102228 DOI:10.1016/j.jwpe.2021.102228
  • Athayde, D.R., Flores, D.R.M., Silva, J.S., Silva, M.S., Genro, A.L.G., Wagner, R., Campagnol, P.C.B., Menezes, C.R., & Cichoski, A.J. (2018). Characteristics and use of electrolyzed water in food industries. International Food Research Journal, 25(1): 11 – 16
  • Belay, Z. A., Botes, W. J., & Caleb, O.J. (2021). Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage. Journal of Food Processing and Preservation, 00, e15879. DOI:10.1111/jfpp.15879
  • Chytiri, S., Chouliara, I., Savvaidis, I.N., & Kontominas, M.G. (2004). Microbiological, chemical and sensory assessment of ıced whole and filleted aquacultured rainbow trout. Food Microbiology, (21), 157-165. DOI:10.1016/S0740-0020(03)00059-5
  • Colangelo, M.A., Caruso, M.C., Favati, F., Scarpa, T., Condelli, N., & Galgano, F. (2015). Electrolysed water in the food ındustry as supporting of environmental sustainability. In: The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin. Ed: Vastola, A. Springer Cham Heidelberg New York Dordrecht London. Pp 397. DOI:10.1007/978-3-319-16357-4
  • Connell, J. J. (1995). Control of fish quality. Fourth edition. Fishing News Books. Blackwell Science, Oxford. 245 p. Çaklı, Ş. (2007). Su Ürünleri İşleme Teknolojisi. Ege Üniversitesi. Yayın No:76, Su Ürünleri Fakültesi. ISBN: 978-975-483-7611-2, Cilt 1, 696s.
  • Çelik, U., Çaklı, Ş., & Taşkaya, L. (2002). Bir süpermarkette tüketime sunulan dondurulmuş su ürünlerinin biyokimyasal kompozisyonu, fiziksel ve kimyasal kalite kontrolü. Su Ürünleri Dergisi (EgeJFAS), 9 (1-2), 85-96.
  • Dewi, F.R., Stanley, R., Powell, S.M., & Burke, C.M. (2017). Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products. Journal Food Science and Technology, 54(5), 1321-1332 DOI:10.1007/s13197-017-2577-9
  • Duarte, A.M., Silva, F., Pinto, F.R., Barroso, S., & Gil, M.M. (2020). Quality assessment of chilled and frozen fish. Foods, 9, 1739; DOI:10.3390/foods9121739
  • Feliciano, L., Lee, J., Lopes, J. A., & Pascall, M.A. (2010). Efficacy of sanitized ice in reducing bacterial load on fish fillet and in the water collected from the melted ice. Journal Of Food Science, 75 (4), 231-238 DOI:10.1111/j.1750-3841.2010.01583.x
  • Gray, J.J., Gomaa, E.A., & Buckley, D.J., (1996). Oxidation quality and shelf-life of meat. Meat Science, 43, 111-123.
  • Greig, C., & Cronin, L. (2016). Hydrogen from water electrolysis. Chapter 16. In: Storing Energy with Special Reference to Renewable Energy Sources. Ed: Letcher, T. M. Elsevier, Netherlands, 565 p.
  • Gülyavuz, , H., & Ünlüsayın, M. (1999). Su Ürünleri İsleme Teknolojisi, Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fak. Ders Kitabı, Sahin Matbaası, Ankara, 366s.
  • Hati, S., Mandal, S., Minz, P.S., Vij, S., Khetra, Y., Sinh, B.P., & Yadav, D. (2012). Electrolyzed oxidized water (EOW): Non-thermal approach for decontamination of food borne microorganisms in food ındustry. Food and Nutrition Sciences, 2012, (3), 760-768 DOI:10.4236/fns.2012.36102
  • Hricova, D., Stephan, R., & Zweifel, C. (2008). Electrolyzed water and its application in the food industry. Journal of Food Protection, 71(9),1934-1947.
  • Huang, Y., Hsieh, H., Lin, S., Lin, S., Hung, Y., & Hwang, D. (2006a). Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood. Food Control, 17 (2006), 987-993.
  • Huang, Y., Shiau, C., Hung, Y., & Hwang, D. (2006b). Change of hygienic quality and freshness in tuna treated with electrolyzed water and carbon monoxide gas during refrigerated and frozen storage. Journal of Food Scıence, 71(4), M127-M133.
  • Huang, Y.R., Hung, Y.C., Hsu, S.Y. Huang, Y. W., & Hwang, D.F. (2008). Application of electrolyzed water in the food industry. Food Controll, 19(2008), 329-345. DOI:10.1016/j.foodcont.2007.08.012
  • Huang, X., Zhu, S., Zhou, X., He, J., Yu, Y., & Ye, Z. (2021). Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret. International Journal of Agricultural and Biological Engineering, 14(1), 230-236. DOI: 10.25165/j.ijabe.20211401.5967
  • Kasai, H., Kawana, K., Labaiden, M., Namba, K., & Yoshimizu, M. (2011). Elimination of Escherichia coli from oysters using electrolyzed seawater. Aquaculture, 319 (2011), 315-318. DOI:10.1016/j.aquaculture.2011.07.025
  • Kaya, Y. (1998). Balık dondurma teknolojisinde kalite ve dayanma süresini etkileyen faktörler üzerine bir araştırma. Doktora Tezi. Ondokuzmayıs Üniversitesi Fen Bilimleri Enstitüsü, Sinop, 93 s.
  • Kim, W., Lim, Y., Shin, I., Park, H., Chung, D., Suzuki, T. (2006). Use of electrolyzed water ıce for preserving freshness of pacific saury (Cololabis saira). Journal of Food Protection, 69 (9), 2199-2204.
  • Lin, T., Wang, J.J., Li, J.B., Liao, C., Pan, Y.J., & Zhao, Y. (2013). Use of acidic electrolyzed water ıce for preserving the quality of shrimp. Journal of Agricultural and Food Chemistry, 2013, (61), 8695-8702. DOI:10.1021/jf4019933
  • Luan, L., Wu, C., Wang, L., Li, Y., Ishimura, G., Yuan, C., Ding, T., & Hu, Y. (2017). Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment, International Journal of Food Properties, 20 (3), S2696-S2707. DOI:10.1080/10942912.2017.1397693
  • Mahmoud, B.S.M., Yamazaki, K., Miyashita, K., Kawai, Y., Shin, I-S., & Suzuki, T. (2006). Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying. International Journal of Food Microbiology, 106, 331-337 DOI:10.1016/j.ijfoodmicro.2005.09.010
  • Mahmoud, B. S. M. 2007. Electrolyzed water: A new technology for food decontamination. Deutsche Lebensmittel-Rundschau, 103 (5), 212-221.
  • Mahmoud, B. S. M., Kawai, Y., Yamazaki, K., Miyashita, K., & Suzuki, T. (2007). Effect of treatment with electrolyzed NaCl solutions and essential oil compounds on the proximate composition, amino acid and fatty acid composition of carp fillets. Food Chemistry, 101 (2007), 1492–1498. DOI:10.1016/j.foodchem.2006.03.057
  • Meireles, A., Giaouris, E., & Simões, M., (2016). Alternative disinfection methods to chlorine for use in the fresh-cut industry. Food Research International, 82, 71- 85. DOI:10.1016/j.foodres.2016.01.021
  • Novak, J. S., Sapers, G. M., & Juneja, V. K. (2003). Microbial safety of minimally processed foods. CRC Press LLC, 343p, Boca Raton, USA.
  • Nowsad, A.A.K.M., Khan, N.D., Hasan, M.M,. Rahman, S.M.E., Araki, T., & Yoshimatsu, T. (2020). Efficacy of electrolyzed water against bacteria on fresh fish for increasing the shelf life during transportation and distribution. Journal of Consumer Protection and Food Safety, (15), 351-362. DOI:10.1007/s00003-020-01288-9
  • Özer, N. P., & Demirci, A. (2005). Electrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157:H7 and Listeria monocytogenes Scott A and response surface modeling. Journal of Food Engineering, 72 (2006), 234-241.
  • Park, H., Hung, Y., & Kım, C. 2002. Effectiveness of electrolyzed water as a sanitizer for treating different surfaces. Journal of Food Protection, 65 (8), 1276-1280. DOI:10.4315/0362-028x-65.8.1276.
  • Parry, A., P. Bleazard., & K. Okawa. (2015). Preventing Food Waste: Case Studies of Japan and the United Kingdom. OECD Food, Agriculture and Fisheries Papers, No. 76, OECD Publishing, Paris. DOI:10.1787/5js4w29cf0f7-en
  • Pazır, F., Kışla, D., Taşkaya, L., Kuşçu, A., Dinçer, M.T., & Baydar, T. (2008). Sebze ve balık işlemede elektrolize yükseltgen suyun kullanımı. Proje Sonuç Raporu. PROJE NO: TOVAG-106 O 110
  • Pilizota, V. (2012). Consumer needs for affordable food of good quality: serving consumer demands. Rad Hrvatske akademije znanosti i umjetnosti Tehniˇcke znanosti knj, 513(15), 77-92.
  • Phuvasate, S., & Su, Y. (2010). Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface. Food Control, 21 (2010), 286–291. DOI:10.1016/j.foodcont.2009.06.007
  • Poçan, H.B., Karakaya, M., & Ulusoy, K. (2011). Elektrolize Suyun Gıda Endüstrisinde Kullanımı. Gıda, 36(3), 169-176.
  • Poçan, H. B. (2012). Elektrolize suyun sığır ve tavuk etlerinin bazı emülsiyon karakteristikleri üzerine etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi. Konya, 80 s.
  • Rahman, S.M.E., Khan, I., & Oh, D. (2016). Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Comprehensive Reviews in Food Science and Food Safety, 15(3), 471-490. DOI: 10.1111/1541-4337.12200
  • Rasco, B., & Ovissipour, M. (2015). Electrolyzed water applications in aquaculture and the seafood industry. Journal of Aquaculture Research and Development, 2015(6), 293. DOI:10.4172/2155-9546.100
  • Sallam, I.K. (2007). Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids. Food Chemistry, 101(2), 592-600. DOI:10.1016/j.foodchem.2006.02.019
  • Shirahata S, Hamasaki T., & Teruya K. (2012). Advanced research on the health benefit of reduced water. Trends in Food Science and Technology, 23(2), 124-31. DOI:10.1016/j.tifs.2011.10.009
  • Shiroodi, S.G., Ovissipour, M., Ross, C.F., & Rasco, B.A. (2016). Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar). Food Control, 60(2016), 401-407 DOI:10.1016/j.foodcont.2015.08.020
  • Varlık, C., Erkan, N., Özden, Ö., Mol, S., & Baygar, T. (2004). Su ürünleri İşleme Teknolojisi. İstanbul Üniversitesi Yayın No: 4465, İstanbul, 491 s.
  • Wang, J.J., Lin, T., Li, J.B., Liao, C., Pan, Y.J., & Zhao, Y. (2014). Effect of acidic electrolyzed water ice on quality of shrimp in dark condition. Food Control, 35(2014), 207-212. DOI:10.1016/j.foodcont.2013.07.005
  • Xu, G., Tang, X., Tang, S., You, H., Shi, H., & Gu, R. (2014). Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage. Food Control, 46 (2014), 397-402 DOI:10.1016/j.foodcont.2014.06.010
  • Zhang, B., Ma., K., Deng, S., Xie, C., & Qui, X. (2015). Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control, 51 (2015), 114-121 DOI:10.1016/j.foodcont.2014.11.016
  • Zhao, L., Li, S., & Yang, H. (2021). Recent advances on research of electrolyzed water and its applications. Current Opinion in Food Science, 2021(42), 180–188. DOI:10.1016/j.cofs.2021.03.004
Toplam 51 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Balıkçılık Yönetimi
Bölüm Derleme
Yazarlar

Soner Çetinkaya 0000-0003-2877-1248

Yayımlanma Tarihi 29 Aralık 2022
Gönderilme Tarihi 7 Temmuz 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 5 Sayı: 2

Kaynak Göster

APA Çetinkaya, S. (2022). Su Ürünleri İşleme Endüstrisi İçin Bir Seçenek: Elektrolize Sular. Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries, 5(2), 179-187. https://doi.org/10.46384/jmsf.1141813
 Kapak Resmi İndir