Effects of electrolyzed water on texture and quality of obscure puffer fish (Takifugu obscurus) during cold storage

To investigate the effect of electrolyzed water on the quality of obscure puffer fish (Takifugu obscurus) during storage at 4℃, changes in the total viable count of aerobic bacteria, pH value, total volatile basic nitrogen, thiobarbituric acid, and the texture such as firmness, springiness and resilience of the refrigerated puffer fish were assayed periodically. The myofibril length of puffer fish flesh, which was associated with flesh softening, was also measured at the beginning and end of the storage time. The results showed that compared with the control, electrolyzed water treatment could slow down the breakdown of muscle myofibril, thereby reducing texture changes in fish flesh during storage. At the end of the storage, the firmness, springiness and resilience of fish flesh treated with electrolytic water were 1.10-1.45 times than that of the control (p＜0.05). Electrolyzed water reduced the changes in the total viable count of aerobic bacteria, pH value, total volatile basic nitrogen, thiobarbituric acid of fish flesh, extend the shelf life of puffer fish flesh for up to 50% during cold storage (4℃). This study can provide reference for the storage and preservation of puffer fish.