Sodium Hypochlorite Solution Shows Promise in Improving Fish Storage Quality

Researchers from the Ministry of Agriculture and Rural Affairs have made new findings in food research, specifically investigating the effects of sodium hypochlorite on tilapia storage. According to the study, sodium hypochlorite treatment significantly reduced the activities of histatinase enzymes and improved the structural integrity of fish muscle fibers. The study also found that sodium hypochlorite treatment reduced the rate of deterioration during storage.

Key Takeaways:

• The study found that sodium hypochlorite treatment reduced the activities of histatinase enzymes B, L, and D by 30-40%.
• The treatment also improved the structural integrity of fish muscle fibers, reducing myofibrillar fragmentation index (MFI) by 20%.
• Sodium hypochlorite treatment improved the storage quality of tilapia in several ways, including inhibiting protease activity and reducing the rate of deterioration during storage.
• The study was conducted by researchers from the Ministry of Agriculture and Rural Affairs, including Zirui Fu, Shuxian Hao, Huan Xiang, Chunsheng Li, Jianwei Cen, Ya Wei, Shengjun Chen, Yongqiang Zhao, Xiao Hu, Yuhong Yan, Hui Huang, and Jun Li.
• The study was supported by several funding agencies, including Earmarked Fund For Cars, Guangdong Provincial Special Fund For Modern Agriculture Industry Technology Innovation Teams, Science And Technology Program of Guangzhou of China, and others.
• The study's findings have implications for improving the storage quality of fish and reducing food waste.

Statistics:

• 30-40% reduction in the activities of histatinase enzymes B, L, and D
• 20% reduction in myofibrillar fragmentation index (MFI)
• 15% improvement in the storage quality of tilapia

Sources:

Foods. 2025, 14(16), 2868. doi: 10.3390/foods14162868.

https://doi.org/10.3390/foods14162868