The combined effect of weakly acidic electrolyzed water (WAEW) and modified atmosphere packaging (MAP) treatments on the quality of puffer fish (Takifugu obscurus) during cold storage was studied on aspects of microbiological activity, texture, total volatile basic nitrogen (TVB‐N), trimethylamine (TMA), free amino acids (FAAs), thiobarbituric acid reactive substance (TBARS), ATP‐related compounds and K value, volatile organic compounds (VOCs), and organoleptic properties. As a result, significantly (p < .05) higher inhibitory effects on total viable counts (TVC), H₂S‐producing bacteria (including Shewanella putrefaciens), Pseudomonas spp., and lactic acid bacteria (LAB) were observed in WAEW‐treated puffer fish packaged in 60%CO₂/5%O₂/35%N₂ atmosphere than that in air package and vacuum package with/without WAEW‐treated samples. In addition, chemical results showed that WAEW together with MAP treatments were highly efficient in maintaining lower TVB‐N, TMA, and TBARS values in refrigerated puffer fish. Moreover, the presence of WAEW combined with MAP treatments showed positive effects on retarding the relative content of fishy flavor compounds, such as 1‐octen‐3‐ol, 1‐penten‐3‐ol, hexanal, heptanal, nonanal, decanal, (E)‐2‐octenal, and 2,3‐butanedione. As a whole, the combined effect of WAEW and MAP on refrigerated puffer fish is advisable to maintain better quality and extend the shelf life.

中文翻译：

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评价弱酸性电解水和气调包装对冷藏期间河豚（Takifugu obscurus）的保质期和质量的影响

研究了弱酸性电解水（WAEW）和气调包装（MAP）处理对冷藏期间河豚鱼（Takifugu obscurus）质量的综合影响，从微生物活性，质地，总挥发性碱性氮（TVB-N）方面进行了研究），三甲胺（TMA），游离氨基酸（FAA），硫代巴比妥酸反应性物质（TBARS），ATP相关化合物和K值，挥发性有机化合物（VOC）和感官特性。结果， 对总活菌数（TVC），产生H ₂ S的细菌（包括恶臭希瓦氏菌），假单胞菌的抑制作用显着（p <.05）在装有60％CO ₂ /5％O ₂ /35％N ₂气氛的WAEW处理的河豚中，比有/无WAEW处理的样品的空气包装和真空包装中观察到的细菌和乳酸菌（LAB）。此外，化学结果表明，WAEW结合MAP处理在保持河豚的TVB-N，TMA和TBARS值较低方面非常有效。此外，WAEW结合MAP处理的存在显示出对延迟鱼腥味化合物相对含量的积极作用，例如1-octen-3-ol，1-penten-3-ol，hexanal，hetantanal，nonanal，decalal（Ë）-2-辛基和2,3-丁二酮。总体而言，WAEW和MAP对冷藏河豚的综合效果建议保持较好的质量并延长保质期。