Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage

► We use three different treatments to preserve obscure puffer fish flesh. ► We study changes in the myofibril length of puffer fish flesh during storage. ► EW/chitosan treatment extends the shelf life by 50% of the original shelf-life. ► The decrease in myofibril length is related to the firmness changes of fish flesh.