Potential of seawater electrolyte as a preservative of fresh fish

Abstract

Background: The use of cooling and freezing techniques in maintaining the quality of fresh fish requires more expensive production costs in the fresh fish business. Therefore, we need an alternative method with low cost, one of which is by utilizing seawater electrolytes. Seawater electrolytes are effective in killing microbes, thus prolonging the shelf life of fishery products.

Objective: This study aimed to determine the effect of seawater electrolysis on the total plate count of selar (Selaroides sp.) fresh fish.

Methods: The research design used is an experimental design with the following treatments: Treatment A: Selar fish soaked in 100% electrolytic seawater for 1 hour; Treatment B: Selar fish soaked in 50% electrolysis seawater for 1 hour; Treatment C: Selar fish soaked in ice (1:1 ratio) for 1 hour; and Treatment D: Selar fish left at room temperature without treatment for 1 hour. The parameter measured was the total plate count of each treatment, ORP (Oxidation Reduction Potential) and pH of electrolyzed seawater.

Results: The results showed that soaking in 50% and 100% electrolyzed seawater significantly affected the total plate count of fresh fish during 1 hour of storage (P>0.05). The best treatment is treatment A, with a yield of 4.65 ± 0.26 Colony/gram. The ORP (Oxidation Reduction Potential) value obtained from the electrolysis is 770.5 mv. The pH value obtained from the electrolysis of seawater is 6.3.

Conclusion: This study findings that the concentration of 100% and 50% electrolysis seawater had the same effect as ice treatment on the total plate count of selar fish (Selaroides sp.) during one hour of storage.