Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat
: Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each of 10 ± 0.2 g in weight and 2.5 × 2.5 cm2 in size were experimentally inoculated with Li...
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| creator | Rahman, S.M.E. Park, Jiyong Song, Kyung Bin Al-Harbi, Naif A. Oh, Deog-Hwan |
| description | : Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each of 10 ± 0.2 g in weight and 2.5 × 2.5 cm2 in size were experimentally inoculated with Listeria monocytogenes (ATCC 19115) and Salmonella Typhimurium (ATCC 14028) and subjected to dipping treatment (22 ± 2 °C for 10 min) with SlALcEW and StAEW. Shelf‐life study was conducted for inoculated and noninoculated meat samples treated with SlALcEW and StAEW at storage temperatures of 5, 15, and 25 °C. Dipping treatment with electrolyzed water significantly (P < 0.05) reduced the background and inoculated pathogens compared to untreated controls. The reduction of 1.5 to 2.3 log CFU/g was achieved by SlALcEW and StAEW against background flora, L. monocytogenes and Salmonella Typhimurium. There was no significant difference (P > 0.05) between the SlALcEW and StAEW treatments efficacy. Comparing treated samples to untreated controls showed that SlALcEW and StAEW treatments extended the shelf life of chicken meat at different temperatures with marginal changes of sensory quality. Although SlALcEW and StAEW treatments showed similar antimicrobial effects but SlALcEW was more beneficial in practical application for its semineutral pH and low chlorine content.
Practical Application: Food safety issues have led to development of new sanitizers to eliminate spoilage and pathogenic organisms in food. This study provides the foundation for further application of slightly acidic low concentration electrolyzed water (SlALcEW) as a sanitizing agent in meat industry. SlALcEW can be produced on site on demand and no chemicals are necessary except NaCl solution. It does not leave any residue in food due to low chlorine concentration and it is safe to handle for its semineutral pH. |
| doi_str_mv | 10.1111/j.1750-3841.2011.02454.x |
| format | Article |
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Practical Application: Food safety issues have led to development of new sanitizers to eliminate spoilage and pathogenic organisms in food. This study provides the foundation for further application of slightly acidic low concentration electrolyzed water (SlALcEW) as a sanitizing agent in meat industry. SlALcEW can be produced on site on demand and no chemicals are necessary except NaCl solution. It does not leave any residue in food due to low chlorine concentration and it is safe to handle for its semineutral pH.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2011.02454.x</identifier><identifier>PMID: 22260115</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Animals ; Biological and medical sciences ; Chemical Phenomena ; chicken meat ; Chickens - microbiology ; Cold Temperature ; Colony Count, Microbial ; Electrolysis ; Electrolytes ; Electrolytes - chemistry ; Food Handling ; Food industries ; Food Preservation - methods ; Food science ; Fundamental and applied biological sciences. Psychology ; Gram-positive bacteria ; Humans ; Hydrogen-Ion Concentration ; Listeria monocytogenes - growth & development ; Listeria monocytogenes - isolation & purification ; Meat - analysis ; Meat - microbiology ; Meat and meat product industries ; Microbial Viability ; microbiological ; Muscle, Skeletal - chemistry ; Muscle, Skeletal - microbiology ; Physical chemistry ; physicochemical and sensory quality ; Poultry ; Quality Control ; Salmonella typhimurium - growth & development ; Salmonella typhimurium - isolation & purification ; Sensation ; slightly acidic low concentration electrolyzed water ; Sodium Chloride - chemistry ; Thorax ; Water treatment</subject><ispartof>Journal of food science, 2012-01, Vol.77 (1), p.M35-M41</ispartof><rights>2011 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 2012</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5644-d974562da0592824e606560be05b7cee13054aef8bc6460e420ab5e123b9ab7e3</citedby><cites>FETCH-LOGICAL-c5644-d974562da0592824e606560be05b7cee13054aef8bc6460e420ab5e123b9ab7e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2011.02454.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2011.02454.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25820912$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22260115$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rahman, S.M.E.</creatorcontrib><creatorcontrib>Park, Jiyong</creatorcontrib><creatorcontrib>Song, Kyung Bin</creatorcontrib><creatorcontrib>Al-Harbi, Naif A.</creatorcontrib><creatorcontrib>Oh, Deog-Hwan</creatorcontrib><title>Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>: Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each of 10 ± 0.2 g in weight and 2.5 × 2.5 cm2 in size were experimentally inoculated with Listeria monocytogenes (ATCC 19115) and Salmonella Typhimurium (ATCC 14028) and subjected to dipping treatment (22 ± 2 °C for 10 min) with SlALcEW and StAEW. Shelf‐life study was conducted for inoculated and noninoculated meat samples treated with SlALcEW and StAEW at storage temperatures of 5, 15, and 25 °C. Dipping treatment with electrolyzed water significantly (P < 0.05) reduced the background and inoculated pathogens compared to untreated controls. The reduction of 1.5 to 2.3 log CFU/g was achieved by SlALcEW and StAEW against background flora, L. monocytogenes and Salmonella Typhimurium. There was no significant difference (P > 0.05) between the SlALcEW and StAEW treatments efficacy. Comparing treated samples to untreated controls showed that SlALcEW and StAEW treatments extended the shelf life of chicken meat at different temperatures with marginal changes of sensory quality. Although SlALcEW and StAEW treatments showed similar antimicrobial effects but SlALcEW was more beneficial in practical application for its semineutral pH and low chlorine content.
Practical Application: Food safety issues have led to development of new sanitizers to eliminate spoilage and pathogenic organisms in food. This study provides the foundation for further application of slightly acidic low concentration electrolyzed water (SlALcEW) as a sanitizing agent in meat industry. SlALcEW can be produced on site on demand and no chemicals are necessary except NaCl solution. It does not leave any residue in food due to low chlorine concentration and it is safe to handle for its semineutral pH.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Chemical Phenomena</subject><subject>chicken meat</subject><subject>Chickens - microbiology</subject><subject>Cold Temperature</subject><subject>Colony Count, Microbial</subject><subject>Electrolysis</subject><subject>Electrolytes</subject><subject>Electrolytes - chemistry</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Food Preservation - methods</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gram-positive bacteria</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Listeria monocytogenes - growth & development</subject><subject>Listeria monocytogenes - isolation & purification</subject><subject>Meat - analysis</subject><subject>Meat - microbiology</subject><subject>Meat and meat product industries</subject><subject>Microbial Viability</subject><subject>microbiological</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Muscle, Skeletal - microbiology</subject><subject>Physical chemistry</subject><subject>physicochemical and sensory quality</subject><subject>Poultry</subject><subject>Quality Control</subject><subject>Salmonella typhimurium - growth & development</subject><subject>Salmonella typhimurium - isolation & purification</subject><subject>Sensation</subject><subject>slightly acidic low concentration electrolyzed water</subject><subject>Sodium Chloride - chemistry</subject><subject>Thorax</subject><subject>Water treatment</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkcuO0zAUhiMEYkrhFZAlhGBBgu3YuWxGGko7XNrCqKCR2FiOczJ1J40HO9U0vAfvizMpRWKB8Mby8Xdu_x8EiOCI-PN6E5GU4zDOGIkoJiTClHEW7e8Fo-PH_WCEMaUhISw9CR45t8H9O04eBieU0sSn8VHwc1pVoFqHTIVWtb5at3WHzpQutUJzc4smplHQtFa22jRoWnvWmrr7ASW6lC1Y5KMLrawptKnNlVayfoU-rzunlVFr2A4B2ZRoBY0ztkMXO1nrtusbziy4NZqstbqGBr2xIF2LFiDbx8GDStYOnhzucfB1Nv0yeRfOP52_n5zNQ8UTxsIyTxlPaCkxz2lGGSQ44QkuAPMiVQAkxpxJqLJCJSzBwCiWBQdC4yKXRQrxOHgx1L2x5vsOXCu22imoa9mA2TmR05in3EvryZf_JAkmOMuT2As8Dp79hW7MzjZ-jzuKM8Z5T2UD5bVzzkIlbqzeStt5SPQmi43ovRS9l6I3WdyZLPY-9emhwa7YQnlM_O2qB54fAOm8_pWVjdLuD8czinPSz3A6cLe6hu6_BxAfZm9XdFAlHApo18L-WEDaa5GkccrF5fJc4I_flhcLMhPL-BdWD9Fd</recordid><startdate>201201</startdate><enddate>201201</enddate><creator>Rahman, S.M.E.</creator><creator>Park, Jiyong</creator><creator>Song, Kyung Bin</creator><creator>Al-Harbi, Naif A.</creator><creator>Oh, Deog-Hwan</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201201</creationdate><title>Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat</title><author>Rahman, S.M.E. ; Park, Jiyong ; Song, Kyung Bin ; Al-Harbi, Naif A. ; Oh, Deog-Hwan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5644-d974562da0592824e606560be05b7cee13054aef8bc6460e420ab5e123b9ab7e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Chemical Phenomena</topic><topic>chicken meat</topic><topic>Chickens - microbiology</topic><topic>Cold Temperature</topic><topic>Colony Count, Microbial</topic><topic>Electrolysis</topic><topic>Electrolytes</topic><topic>Electrolytes - chemistry</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Food Preservation - methods</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gram-positive bacteria</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>Listeria monocytogenes - growth & development</topic><topic>Listeria monocytogenes - isolation & purification</topic><topic>Meat - analysis</topic><topic>Meat - microbiology</topic><topic>Meat and meat product industries</topic><topic>Microbial Viability</topic><topic>microbiological</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Muscle, Skeletal - microbiology</topic><topic>Physical chemistry</topic><topic>physicochemical and sensory quality</topic><topic>Poultry</topic><topic>Quality Control</topic><topic>Salmonella typhimurium - growth & development</topic><topic>Salmonella typhimurium - isolation & purification</topic><topic>Sensation</topic><topic>slightly acidic low concentration electrolyzed water</topic><topic>Sodium Chloride - chemistry</topic><topic>Thorax</topic><topic>Water treatment</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rahman, S.M.E.</creatorcontrib><creatorcontrib>Park, Jiyong</creatorcontrib><creatorcontrib>Song, Kyung Bin</creatorcontrib><creatorcontrib>Al-Harbi, Naif A.</creatorcontrib><creatorcontrib>Oh, Deog-Hwan</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rahman, S.M.E.</au><au>Park, Jiyong</au><au>Song, Kyung Bin</au><au>Al-Harbi, Naif A.</au><au>Oh, Deog-Hwan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2012-01</date><risdate>2012</risdate><volume>77</volume><issue>1</issue><spage>M35</spage><epage>M41</epage><pages>M35-M41</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>: Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each of 10 ± 0.2 g in weight and 2.5 × 2.5 cm2 in size were experimentally inoculated with Listeria monocytogenes (ATCC 19115) and Salmonella Typhimurium (ATCC 14028) and subjected to dipping treatment (22 ± 2 °C for 10 min) with SlALcEW and StAEW. Shelf‐life study was conducted for inoculated and noninoculated meat samples treated with SlALcEW and StAEW at storage temperatures of 5, 15, and 25 °C. Dipping treatment with electrolyzed water significantly (P < 0.05) reduced the background and inoculated pathogens compared to untreated controls. The reduction of 1.5 to 2.3 log CFU/g was achieved by SlALcEW and StAEW against background flora, L. monocytogenes and Salmonella Typhimurium. There was no significant difference (P > 0.05) between the SlALcEW and StAEW treatments efficacy. Comparing treated samples to untreated controls showed that SlALcEW and StAEW treatments extended the shelf life of chicken meat at different temperatures with marginal changes of sensory quality. Although SlALcEW and StAEW treatments showed similar antimicrobial effects but SlALcEW was more beneficial in practical application for its semineutral pH and low chlorine content.
Practical Application: Food safety issues have led to development of new sanitizers to eliminate spoilage and pathogenic organisms in food. This study provides the foundation for further application of slightly acidic low concentration electrolyzed water (SlALcEW) as a sanitizing agent in meat industry. SlALcEW can be produced on site on demand and no chemicals are necessary except NaCl solution. It does not leave any residue in food due to low chlorine concentration and it is safe to handle for its semineutral pH.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>22260115</pmid><doi>10.1111/j.1750-3841.2011.02454.x</doi><tpages>7</tpages></addata></record> |
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| subjects | Animals Biological and medical sciences Chemical Phenomena chicken meat Chickens - microbiology Cold Temperature Colony Count, Microbial Electrolysis Electrolytes Electrolytes - chemistry Food Handling Food industries Food Preservation - methods Food science Fundamental and applied biological sciences. Psychology Gram-positive bacteria Humans Hydrogen-Ion Concentration Listeria monocytogenes - growth & development Listeria monocytogenes - isolation & purification Meat - analysis Meat - microbiology Meat and meat product industries Microbial Viability microbiological Muscle, Skeletal - chemistry Muscle, Skeletal - microbiology Physical chemistry physicochemical and sensory quality Poultry Quality Control Salmonella typhimurium - growth & development Salmonella typhimurium - isolation & purification Sensation slightly acidic low concentration electrolyzed water Sodium Chloride - chemistry Thorax Water treatment |
| title | Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat |
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