Combined effects of slightly acidic electrolyzed water and medium-chain fatty acids on shelf life extension and freshness maintenance in refrigerated sea bass ( Lateolabrax maculatus ).

BACKGROUND: Sea bass (Lateolabrax maculatus) is highly susceptible to spoilage during refrigerated storage due to microbial growth and endogenous enzymatic activity, leading to rapid quality deterioration. A novel method using slightly acidic electrolyzed water (SAEW) and medium-chain fatty acid (MCFA) was developed to preserve refrigerated sea bass. Antibacterial circle tests demonstrated that the MCFA diluted 200-fold displayed antibacterial activity against Escherichia coli and Staphylococcus aureus. Hydroponic bean sprout assays confirmed the biosafety of MCFA at this concentration. Sea bass were treated with distilled water (CK), SAEW, MCFA and SAEW + MCFA, then stored at 4 °C. Quality changes were comprehensively monitored by analyzing microbial, physicochemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), water-holding capacity (WHC), low-field nuclear magnetic resonance (LF-NMR)), color, and sensory attributes at 3-day intervals.
RESULTS: Results demonstrated that SAEW + MCFA effectively suppressed the growth of bacteria and delayed the accumulation of both pH and TVB-N values. It also minimized moisture loss and better maintained textural and sensory qualities.
CONCLUSION: Compared to the CK group, the shelf-life of sea bass treated with SAEW + MCFA was extended by 6 days at least. The enhanced efficacy is attributed to a synergistic effect, where both components work simultaneously to enter and attack bacterial cells, highlighting the combined treatment as a promising and practical approach for aquatic product preservation. © 2026 Society of Chemical Industry.