Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp

Table 5

Effects of washing, acidic electrolyzed oxidizing water, and lysozyme treatments on the sensory properties of carp samples.

Treatment	Sensory scores of the carp samples
	General appearance	Color	Odor	Texture	Flavor
Control	3.96 ± 0.73^a	3.92 ± 0.76^a	3.84 ± 0.75^a	3.88 ± 0.83^a	3.96 ± 1.06^a
AEO	4.16 ± 0.85^a	4.28 ± 0.74^a	3.96 ± 0.73^a	3.72 ± 0.89^a	3.92 ± 0.86^a
AEO washed	4.12 ± 0.93^a	4.28 ± 1.06^a	3.88 ± 0.88^a	3.92 ± 0.91^a	3.60 ± 1.04^a
AEO + L	3.76 ± 0.88^a	3.88 ± 0.78^a	3.48 ± 1.08^a	3.64 ± 1.04^a	3.40 ± 0.96^a
AEO washed + L	4.16 ± 0.80^a	4.20 ± 0.87^a	3.76 ± 0.97^a	3.40 ± 1.08^a	3.60 ± 0.82^a

^aMean ± SD, n = 25; values in the same column for each attribute followed by a different letter (a–d) are significantly different (). AEO: acidic electrolyzed oxidizing (AEO) water (100 mg/kg) treatment for 5 min. AEO washed: acidic electrolyzed oxidizing water treatment for 5 min followed by washing. AEO + L: electrolyzed oxidizing water treatment for 5 min followed by spraying of 0.5% lysozyme enzyme (L) solution. AEO washed + L: electrolyzed oxidizing water treatment for 5 min followed by washing and spraying of 0.5% lysozyme enzyme solution on the total viable count of carp samples.