A potential spoilage bacteria inactivation approach on frozen fish

Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, S. putrefaciens was incubated on the surface of fish fillets, and ultrasound plus high voltage electric field (US&HVEF) was performed to investigate the antibacterial activity. On this basis, the effect of US&HVEF thawing on the quality characteristics of fillets was further studied. The results indicated that US&HVEF showed a better antibacterial performance toward S. putrefaciens, with the lethality of 96.73%. Furthermore, US&HVEF could minimize thawing loss, preserve fillets texture, stabilize the secondary and tertiary conformation of myofibrillar protein (MFP), and inhibit the MFP aggregation and oxidation. Accordingly, this study shows that food safety also involves spoilage bacteria prevention except for quality and proves that US&HVEF technology has great potential in food thawing.

Automated summary

This study investigated the antibacterial activity of ultrasound plus high voltage electric field (US&HVEF) on spoilage bacteria and the effect of US&HVEF thawing on the quality characteristics of fish fillets. The results showed that US&HVEF had a strong antibacterial effect against spoilage bacteria and minimized thawing loss, preserved fillet texture, and stabilized the conformation of myofibrillar protein.