Application of Hypochlorous Acid in Fish Sashimi Disinfection and Preservation

Sashimi fish is easy to deteriorate due to its high water content, rich nutrients and weak alkaline physiological environment. The meat is tender, the muscle fiber is fine. And the nutrients such as protein and fat are rich, providing ideal conditions for the growth and reproduction of microorganisms.
Common methods of preservation and disinfection of sashimi fish include low temperature preservation and chemical preservative treatment. Low temperature preservation can delay the growth of microorganisms to a certain extent, but strict temperature control and fast cold chain transportation are needed, otherwise the effect is not good. Although chemical preservatives can inhibit microorganisms, there may be chemical residue, which poses a potential threat to human health.
In addition, some traditional preservation and disinfection methods may not be effective in killing specific spoilage bacteria and pathogenic bacteria. Such as Vibrio parahaemolyticus, listeria monocytogenes, etc., leading to food safety hazards. In addition, some methods may affect the taste and quality of sashimi fish, making it lose the original delicious flavor.
The existence of these problems makes it urgent to find an efficient, safe, environmentally friendly preservation and disinfection method to maintain the quality of sashimi fish, and the emergence of hypochlorous acid generator brings new hope to solve these problems.

The hypochlorous acid solution produced by the hypochlorous acid generator has a strong bactericidal ability. And can effectively kill all kinds of bacteria, viruses and spores commonly found in sashimi fish in a short time. Such as Vibrio parahaemolyticus, listeria monocytogenes and other pathogenic bacteria. Its bactericidal effect is much higher than the traditional disinfection method. Which greatly reduces the food safety risk of sashimi fish.

Unlike chemical preservatives. Hypochlorous acid solution will not leave chemical residues in the fish after disinfection and preservation. Ensuring the health of consumers. This makes the hypochlorite treated sashimi fish safer and more pure.

The hypochlorite generator will not change the taste, color and nutritional composition of sashimi fish in the process of disinfection and preservation. The fish is still tender and elastic, and the original flavor is fully retained, providing consumers with a high-quality eating experience.

Hypochlorous acid solution can effectively extend the freshness period of sashimi fish, so that it can maintain good quality during storage and transportation, and reduce the loss caused by deterioration.