The effect of slightly acidic electrolyzed water on the quality and volatile components of rabbit meat during superchilling storage

Slightly acidic electrolyzed water (SAEW) can be used for food decontamination; however, the comprehensive impact of its application on rabbit meat during storage remains to be elucidated. This study aimed to systematically evaluate the effects of SAEW treatment on the quality, oxidative characteristics, microbial community structure, and volatile profile of rabbit meat during superchilling storage. Under SAEW treatment conditions, the increase in pH value, TVB-N, TBARS, and carbonyl content of rabbit meat during storage was significantly delayed. In addition, the decline in sulfhydryl content was effectively mitigated. SAEW significantly reduced the total viable counts in rabbit meat and regulated microbial succession by inhibiting the proliferation of dominant spoilage genera, such as Psychrobacter , Pseudomonas , and Brochothrix . Volatile odor variations in rabbit meat samples after various treatments were discriminated using electronic nose analysis. Integrated analysis using HS-GC-IMS and HS-SPME-GC-MS demonstrated that SAEW effectively inhibited the production of several key volatiles associated with spoilage, including 1-pentanol, acetoin, hexanal, 2,3-butanediol, 1-octen-3-ol, and 2-heptanone. SAEW not only demonstrated strong antimicrobial efficacy but also effectively delayed quality degradation, lipid oxidation, and negative flavor compound accumulation in rabbit meat during superchilling, providing scientific and technical guidance for meat preservation strategies. • SAEW delays pH, TVB-N, TBARS and protein carbonyl increases. • Sulfhydryl levels are preserved, enhancing oxidative stability. • TVC and spoilage genera ( Psychrobacter , Pseudomonas and Brochothrix ) are suppressed. • Key spoilage volatiles (hexanal, 1-pentanol, acetoin) are reduced. • SAEW offers an eco-friendly preservation strategy for rabbit meat.