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 )

Key Points

• The aim is to evaluate the effectiveness of combined treatments using slightly acidic electrolyzed water and medium-chain fatty acids on extending the shelf life of sea bass.
• Compared shelf life of treated sea bass with control (CK) group
• Applied combined treatments of SAEW and MCFA
• Measured days extended in shelf life
• Shelf life of treated sea bass was extended by at least 6 days compared to the CK group
• The treatment showed enhanced efficacy due to the synergistic effect against bacterial cells