{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,28]],"date-time":"2026-10-28T03:52:08Z","timestamp":1793159528835,"version":"4.5.0"},"reference-count":81,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2022,11,30]],"date-time":"2022-11-30T00:00:00Z","timestamp":1669766400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key Research and Development Program of China","award":["2022YFD2100100"],"award-info":[{"award-number":["2022YFD2100100"]}]},{"name":"National Key Research and Development Program of China","award":["20DZ2292200"],"award-info":[{"award-number":["20DZ2292200"]}]},{"name":"National Key Research and Development Program of China","award":["19DZ2284000"],"award-info":[{"award-number":["19DZ2284000"]}]},{"name":"Shanghai Professional Technology Service Platform on Cold Chain Equipment","award":["2022YFD2100100"],"award-info":[{"award-number":["2022YFD2100100"]}]},{"name":"Shanghai Professional Technology Service Platform on Cold Chain Equipment","award":["20DZ2292200"],"award-info":[{"award-number":["20DZ2292200"]}]},{"name":"Shanghai Professional Technology Service Platform on Cold Chain Equipment","award":["19DZ2284000"],"award-info":[{"award-number":["19DZ2284000"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Ultrasound has been confirmed as the propagation process of mechanical vibrations in a medium, with a frequency significantly higher than 20 kHz. Moreover, it has an effect of sterilization on foods. In general, ultrasonic sterilization medium is manifested as a liquid. Ultrasonic treatment technology has certain advantages in aquatic product processing. It is noteworthy that this technology will have better effects of sterilization if used in combination with other treatment methods. Slightly acidic electrolyzed water (SAEW) is characterized by high-efficiency broad-spectrum sterilization operation, low cost, and environmental protection, among other properties, and has a positive effect on aquatic product sterilization and preservation. Selecting acidic electrolyzed water with a low concentration coupled with low-power ultrasonic waves for combined sterilization exerts a more potent sterilization effect, and acidic electrolyzed water combined with ultrasonic sterilization is expected to be a potentially environment-friendly alternative. In this study, the sterilization mechanisms of ultrasonic and SAEW methods used both individually and as a synergistic treatment, the effect on microbial growth, and the research progress of the application of the combined effect in the sterilization and refrigeration of aquatic products are reviewed. Furthermore, this study looks forward to the future development trend, with a view to its application in aquatic products, while providing a reference for research and application in the field of processing and safety.<\/jats:p>","DOI":"10.3390\/foods11233863","type":"journal-article","created":{"date-parts":[[2022,11,30]],"date-time":"2022-11-30T04:32:53Z","timestamp":1669782773000},"page":"3863","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review"],"prefix":"10.3390","volume":"11","author":[{"given":"Chenchen","family":"Zhang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"},{"name":"National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China"},{"name":"Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China"},{"name":"Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3194-9273","authenticated-orcid":false,"given":"Jing","family":"Xie","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"},{"name":"National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China"},{"name":"Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China"},{"name":"Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China"},{"name":"Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,30]]},"reference":[{"key":"ref_1","first-page":"107697","article-title":"Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage","volume":"123","author":"Xiaowei","year":"2020","journal-title":"Food Control"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"125454","DOI":"10.1016\/j.foodchem.2019.125454","article-title":"Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage","volume":"305","author":"Cao","year":"2020","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.lwt.2016.12.020","article-title":"Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria","volume":"78","author":"Parlapani","year":"2017","journal-title":"LWT\u2014Food Sci. 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