The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver.

Meals Sci Nutr. 2015 Nov 1;four(three):431-40. doi: 10.1002/fsn3.305. eCollection 2016.

Summary

The sterilization impact of a mixture therapy with alkaline electrolyzed water (AlEW) and robust acidic electrolyzed water (StAEW) on recent rooster breasts and beef liver was evaluated. Samples (1, 5, and 10 g) had been inoculated with Salmonella Enteritidis NBRC3313, Escherichia coli ATCC 10798, Staphylococcus aureus FDA209P, and S. aureus C-29 [staphylococcal enterotoxin A (SEA) productive strain] and subjected to a dipping mixture therapy (four°C and 25°C for three min) with AlEW and StAEW. Mixture therapy with AlEW and StAEW considerably diminished the micro organism, and discount of greater than 1 log colony-forming models (CFU)/g was achieved. Moreover, this mix therapy considerably decreased the SEA gene expression stage in samples. Some high quality variables of the meat samples resembling pH, lipid oxidation, colour, amino-acid content material, texture, and sensory traits confirmed no vital variations between the mix therapy with AlEW and StAEW and the untreated management.

KEYWORDS:

Acidic electrolyzed water; alkaline electrolyzed water; beef liver; rooster meat



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