The efficacy of electrolyzed water (EW) against surface bacteria for increased freshness of fish during distribution was investigated and its efficiency was compared with chlorinated water (CW) and some natural herbal extracts. Fresh oil sardine (Sardinella longiceps), Pacific mackerel (Scomber japonicas) and horse mackerel (Trachurus trachurus) were dipped into variable concentrations of EW, CW, EW-mix (EW + bamboo extract + garlic extract at 60:1:1), sterile distilled water, tap water, garlic extract and bamboo extract for 0, 1, 3, 5, 10, 15, 20, 25 and 30 min, respectively. Aerobic plate count (APC) was done, biochemical properties were studied and freshness of fish was measured using quality assessment tool. Iso-chlorine EW, CW and EW-mix were found to be effective in reducing APC at 25 °C. Fish treated with EW and CW showed better keeping quality in terms of bacterial load and physical properties of fish compared to other solutions. So, EW can be effectively used to reduce bacterial spoilage and extend shelf life of fish during distribution and marketing.

研究了电解水（EW）对表面细菌的影响，以提高鱼类在分配过程中的新鲜度，并将其效率与氯化水（CW）和某些天然草药提取物进行了比较。新鲜沙丁鱼（Sardinella longiceps），太平洋鲭鱼（Scomber japonicas）和鲭鱼（Trachurus trachurus））分别浸入浓度不同的EW，CW，EW-mix（EW +竹提取物+大蒜提取物以60：1：1的比例），无菌蒸馏水，自来水，大蒜提取物和竹提取物的浓度为0、1、3、5 ，分别为10、15、20、25和30分钟。完成好氧平板计数（APC），研究生化特性，并使用质量评估工具测量鱼的新鲜度。发现在25°C时，异氯EW，CW和EW-mix可有效降低APC。与其他解决方案相比，经EW和CW处理的鱼在细菌载量和鱼的物理特性方面显示出更好的保持质量。因此，电子战可以有效地减少细菌变质并延长鱼在分销和销售过程中的保存期限。