Abstract Effect of partial replacement of polyphosphate (50%) with alkaline electrolyzed water (AEW) on the water retention capacity, color, textural properties and lipid oxidation of catfish fillets was investigated. Catfish fillet samples were divided into five soaking group: Group 1 (AEW: pH = 11.6), Group 2 (EOA: AEW with 1.25 g/L sodium tri-polyphosphate, 0.3 g/L sodium metapolyphosphate, 0.4 g/L sodium polyphosphate, pH = 11.4), Group 3 (NEO: water with 2.5 g/L sodium tri-polyphosphate, 0.6 g/L sodium metapolyphosphate, 0.8 g/L sodium polyphosphate, pH = 9.0), Group 4 (WAT: tap water) and Group 5 (NOT: no soaking treatment). The results showed that AEW and EOA can improve catfish fillets weight gain and enhance water retention capacity similar to the phosphate enhancement treatment (NEO), but had no effect on product L* value and hardness and elasticity. For the total color difference (ΔE) and oxidation resistance, EOA treatment was better than AEW and NEO. Therefore, AEW alone or AEW with phosphate used in the traditional phosphate enhancement solutions can be used to enhance the quality of catfish fillets.

中文翻译：

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碱性电解水（AEW）部分替代多磷酸盐对鲶鱼片品质的影响

摘要 研究了用碱性电解水 (AEW) 部分替代多磷酸盐 (50%) 对鲶鱼片的保水能力、颜色、质地特性和脂质氧化的影响。鲶鱼鱼片样品分为五个浸泡组：第 1 组（AEW：pH = 11.6）、第 2 组（EOA：AEW 含 1.25 g/L 三聚磷酸钠、0.3 g/L 偏聚磷酸钠、0.4 g/L 聚磷酸钠、 pH = 11.4），第 3 组（NEO：水，含 2.5 g/L 三聚磷酸钠，0.6 g/L 偏聚磷酸钠，0.8 g/L 多聚磷酸钠，pH = 9.0），第 4 组（WAT：自来水）和组5（不是：没有浸泡处理）。结果表明，AEW和EOA可以提高鲶鱼鱼片的增重和保水能力，类似于磷酸盐增强处理（NEO），但对产品L*值和硬度弹性没有影响。在总色差（ΔE）和抗氧化性方面，EOA处理优于AEW和NEO。因此，单独使用 AEW 或 AEW 与传统磷酸盐增强解决方案中使用的磷酸盐一起使用都可以提高鲶鱼片的质量。