1
|
Kim SJ, Ha S, Dang YM, Chang JY, Mun SY, Ha JH. Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation. J Microbiol Biotechnol 2024; 34:622-633. [PMID: 37997263 PMCID: PMC11016767 DOI: 10.4014/jmb.2310.10010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 10/28/2023] [Accepted: 10/31/2023] [Indexed: 11/25/2023]
Abstract
For quality standardization, the application of functional lactic acid bacteria (LAB) as starter cultures for food fermentation is a well-known method in the fermented food industry. This study assessed the effect of adding a non-thermally microbial inactivated starter culture to kimchi, a traditional Korean food, in standardizing its quality. In this study, pretreatment based on sterilization processes, namely, slightly acidic electrolyzed water (SAEW) disinfection and ultraviolet C light-emitting diode (UVC-LED) of raw and subsidiary kimchi materials were used to reduce the initial microorganisms in them, thereby increasing the efficiency and value of the kimchi LAB starter during fermentation. Pretreatment sterilization effectively suppressed microorganisms that threatened the sanitary value and quality of kimchi. In addition, pretreatment based on sterilization effectively reduced the number of initial microbial colonies in kimchi, creating an environment in which kimchi LAB starters could settle or dominate, compared to non-sterilized kimchi. These differences in the initial microbial composition following the sterilization process and the addition of kimchi LAB starters led to differences in the metabolites that positively affect the taste and flavor of kimchi. The combined processing technology used in our study, that is, pre-sterilization and LAB addition, may be a powerful approach for kimchi quality standardization.
Collapse
Affiliation(s)
- Su-Ji Kim
- Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Sanghyun Ha
- Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Yun-Mi Dang
- Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji Yoon Chang
- Fermentation Regulation Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - So Yeong Mun
- Fermentation Regulation Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| |
Collapse
|
2
|
Kartikawati M, Kitamura Y, Kokawa M, Hamatani M, Soejima T. Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs. J Poult Sci 2023; 60:2023027. [PMID: 38021377 PMCID: PMC10662383 DOI: 10.2141/jpsa.2023027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 10/17/2023] [Indexed: 12/01/2023] Open
Abstract
Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contamination. The objective of this study was to investigate the effect of SAEW immersion at different frequencies on the disinfection and quality of raw chicken legs, thereby possibly limiting the usage of SAEW. Immersion for 1, 3, and 5 times, with a 7:1 SAEW:meat ratio, and duration of 15 min was tested. Meat quality was evaluated based on total aerobic bacteria, Enterobactericeae, total volatile basic nitrogen, thiobarbituric acid reactive substances, and color. A higher immersion frequency lowered the numbers of total aerobic bacteria and Enterobacteriaceae. Moreover, two immersions with a SAEW:meat ratio of 4:1 and a total immersion time of 6 min reduced the bacterial load as effectively as a single 15-min immersion with a SAEW:meat ratio of 7:1. Higher frequencies of SAEW immersion also resulted in lower total volatile basic nitrogen and lipid oxidation after 0 or 3 days of storage. They did, however, magnify the change in color, resulting in brighter meat. Overall, SAEW treatments with two to five immersions can improve the quality of raw chicken legs and reduce wastewater generation.
Collapse
Affiliation(s)
- Muliasari Kartikawati
- Graduate School of
Life and Environmental Sciences University of
Tsukuba, Tennodai, Tsukuba 305-0005, Japan
| | - Yutaka Kitamura
- Graduate School of
Life and Environmental Sciences University of
Tsukuba, Tennodai, Tsukuba 305-0005, Japan
| | - Mito Kokawa
- Graduate School of
Life and Environmental Sciences University of
Tsukuba, Tennodai, Tsukuba 305-0005, Japan
| | - Mareto Hamatani
- Morinaga Milk
Industry Co., LTD., 33-1, Shiba 5-Chome,
Minato-ku, Tokyo, 108-0014, Japan
| | - Takashi Soejima
- Morinaga Milk
Industry Co., LTD., 33-1, Shiba 5-Chome,
Minato-ku, Tokyo, 108-0014, Japan
| |
Collapse
|
3
|
Rosario-Pérez PJ, Rodríguez-Sollano HE, Ramírez-Orejel JC, Severiano-Pérez P, Cano-Buendía JA. Neutral Electrolyzed Water in Chicken Breast-A Preservative Option in Poultry Industry. Foods 2023; 12:foods12101970. [PMID: 37238788 DOI: 10.3390/foods12101970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Chicken is one of the most consumed meats in the world because it is an economical protein source with a low fat content. Its conservation is important to maintain safety along the cold chain. In the present study, the effect of Neutral Electrolyzed Water (NEW) at 55.73 ppm was evaluated on contaminated chicken meat with Salmonella Typhimurium and Escherichia coli O157:H7, which was stored in refrigerated conditions. The present study was carried out to check whether the application of NEW can help to preserve chicken breasts without affecting its sensory characteristics. Chicken quality was measured by analyzing physicochemical properties (pH, color, lactic acid, total volatile basic nitrogen, and thiobarbituric acid reactive substances content) after bactericidal intervention. This work includes a sensory study to determine if its use affects the organoleptic properties of the meat. The results showed that in the in vitro assay, NEW and NaClO, achieved bacterial count reductions of >6.27 and 5.14 Log10 CFU for E. coli and Salmonella Typhimurium, respectively, even though, in the in situ challenge, they showed a bacterial decrease of 1.2 and 0.33 Log10 CFU/chicken breast in contaminated chicken breasts with E. coli and Salmonella Typhimurium, respectively, after 8 days of storage, and NaClO treatment did not cause bacterial reduction. Nonetheless, NEW and NaClO did not cause lipid oxidation and nor did they affect lactic acid production, and they also slowed meat decomposition caused by biogenic amines. Sensory results showed that chicken breast characteristics like appearance, smell, and texture were not affected after NEW treatment, and obtained results showed that NEW could be used during chicken meat processing due to the chicken physicochemical stability. However, more studies are still needed.
Collapse
Affiliation(s)
- Patricia J Rosario-Pérez
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico
| | - Héctor E Rodríguez-Sollano
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico
| | - Juan C Ramírez-Orejel
- Facultad de Medicina Veterinaria y Zootecnia, Department of Animal Nutrition and Biochemistry, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico
| | - Patricia Severiano-Pérez
- Facultad de Química, Department of Food and Biotechnology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico
| | - José A Cano-Buendía
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico
| |
Collapse
|
4
|
Shang H, Huang L, Stanley R, Deaker R, Bowman JP. The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables. J Food Saf 2023. [DOI: 10.1111/jfs.13051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Hongshan Shang
- Centre for Food Safety and Innovation Tasmanian Institute of Agriculture, University of Tasmania Sandy Bay Tasmania Australia
- School of Life and Environmental Sciences, Faculty of Science The University of Sydney Camperdown New South Wales Australia
| | - Linxi Huang
- Centre for Food Safety and Innovation Tasmanian Institute of Agriculture, University of Tasmania Sandy Bay Tasmania Australia
| | - Roger Stanley
- Centre for Food Innovation Tasmanian Institute of Agriculture, University of Tasmania Launceston Tasmania Australia
| | - Rosalind Deaker
- School of Life and Environmental Sciences, Faculty of Science The University of Sydney Camperdown New South Wales Australia
| | - John P. Bowman
- Centre for Food Safety and Innovation Tasmanian Institute of Agriculture, University of Tasmania Sandy Bay Tasmania Australia
| |
Collapse
|
5
|
Anti-adhesion and anti-biofilm activity of slightly acidic electrolyzed water combined with sodium benzoate against Streptococcus mutans: A novel ecofriendly oral sanitizer to prevent cariogenesis. Microb Pathog 2022; 166:105535. [DOI: 10.1016/j.micpath.2022.105535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 04/03/2022] [Accepted: 04/10/2022] [Indexed: 11/17/2022]
|
6
|
Sun J, Jiang X, Chen Y, Lin M, Tang J, Lin Q, Fang L, Li M, Hung YC, Lin H. Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control. Food Chem 2022; 369:130873. [PMID: 34479004 DOI: 10.1016/j.foodchem.2021.130873] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 08/09/2021] [Accepted: 08/14/2021] [Indexed: 12/27/2022]
Abstract
With the growing demand for safe and nutritious foods, some novel food nonthermal sterilization technologies were developed in recent years. Electrolyzed oxidizing water (EOW) has the characteristics of strong antimicrobial ability, wide sterilization range, and posing no threat to the humans and environment. Furthermore, EOW can be used as a green disinfectant to replace conventional production water used in the food industry since it can be converted to the ordinary water after sterilization. This review summarizes recent developments of the EOW technology in food industry. It also reviews the preparation principles, physical and chemical characteristics, antimicrobial mechanisms of EOW, and inactivation of toxins using EOW. In addition, this study highlights the applications of EOW in food preservation and safety control, as well as the future prospects of this novel technology. EOW is a promising nonthermal sterilization technology that has great potential for applications in the food industry.
Collapse
Affiliation(s)
- Junzheng Sun
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Xuanjing Jiang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65211-5160, United States
| | - Jinyan Tang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Qin Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Ling Fang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Meiling Li
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yen-Con Hung
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, United States
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
| |
Collapse
|
7
|
Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation. Processes (Basel) 2021. [DOI: 10.3390/pr9122240] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in recent years. It is an effective antimicrobial and antibiofilm agent that has several advantages of being on the spot, environmentally friendly, cheap, and safe for human beings. Therefore, EW has been applied widely in various fields, including agriculture, food sanitation, livestock management, medical disinfection, clinical, and other fields using antibacterial technology. Currently, EW has potential significance for high-risk settings in hospitals and other clinical facilities. The research focus has been shifted toward the application of slightly acidic EW as more effective with some supplemental chemical and physical treatment methods such as ultraviolet radiations and ultrasound. This review article summarizes the possible mechanism of action and highlights the latest research studies in antimicrobial applications.
Collapse
|
8
|
Speranza B, Racioppo A, Bevilacqua A, Buzzo V, Marigliano P, Mocerino E, Scognamiglio R, Corbo MR, Scognamiglio G, Sinigaglia M. Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits. Foods 2021; 10:2854. [PMID: 34829142 PMCID: PMC8622261 DOI: 10.3390/foods10112854] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/13/2021] [Accepted: 11/15/2021] [Indexed: 11/25/2022] Open
Abstract
Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers' demand.
Collapse
Affiliation(s)
- Barbara Speranza
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Angela Racioppo
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Antonio Bevilacqua
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Veronica Buzzo
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Piera Marigliano
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Ester Mocerino
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Raffaella Scognamiglio
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Maria Rosaria Corbo
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Gennaro Scognamiglio
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Milena Sinigaglia
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| |
Collapse
|
9
|
Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein. J FOOD QUALITY 2021. [DOI: 10.1155/2021/8836749] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aimed to address the effects of frozen storage temperature and duration on the changes in physicochemical properties of beef myofibrillar protein. The beef was stored at −1, −6, −9, −12, and −18°C for 28, 84, 126, 168, and 168 days, respectively. The myofibrillar protein of beef samples denatured gradually with the extention of storage period. Regarding the samples stored at temperature range of −12∼−1°C, higher storage temperature resulted in more severe denaturation (the myofibrillar protein exhibited lower sulfhydryl content, Ca2+-ATPase activity, ionic bonds, hydrogen bonds, and higher surface hydrophobicity). Particularly, difference in −12 and −18°C did not yield significant effects upon the protein properties throughout 168-day storage
. These results indicated that lowering freezing temperature may not minimize myofibrillar protein denaturation in a limited storage duration, which was also confirmed by the quality properties of beef.
Collapse
|
10
|
Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality. Sci Rep 2020; 10:19910. [PMID: 33199806 PMCID: PMC7669837 DOI: 10.1038/s41598-020-76931-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 10/23/2020] [Indexed: 12/04/2022] Open
Abstract
Physicochemical and microbiological properties of pork chops sprayed with Neutral Electrolyzed Water (NEW) were evaluated during storage at refrigeration temperature. Pork chops were randomly allocated into three groups and were artificially contaminated with an inoculum of 106 CFU/mL of Listeria monocytogenes. Each group was treated with either NEW (58 ppm), NaClO (35 ppm), or saline solution (SS). Subsequently, recovered bacteria were plated on TSA petri dishes and the reduction percentage of Listeria monocytogenes was calculated 24 h and 8 days after treatment. Physicochemical analysis [pH, content of lactic acid, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVBN)] were performed to evaluate the effect of all solutions used on pork meat kept at 4 °C for 19 days. In vitro NEW reduced L. monocytogenes titers by > 99.98% and 80.19% and 90.35% in artificially contaminated pork 24 h and 8 days after NEW treatment, respectively. Compared to the SS treatment, NEW and NaClO solutions caused a 0.67 Log UFC/g and 0.65 Log UFC/g reduction respectively. After eight days post-treatment, NEW and NaClO bacterial titers were below the SS treatment. NEW caused little color change in treated meat. It helped to reduce the formation of lactic acid and TVB-N when pork chops are kept at 4 °C for 19 days. Therefore, NEW could be considered as a new alternative to sanitize and preserve pork meat.
Collapse
|
11
|
Moghassem Hamidi R, Shekarforoush SS, Hosseinzadeh S, Basiri S. Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological, chemical, and sensory characteristics of poultry meat during refrigeration storage. FOOD SCI TECHNOL INT 2020; 27:499-507. [PMID: 33143467 DOI: 10.1177/1082013220968713] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objectives of this study were to evaluate the efficacy of near-neutral electrolyzed water (NEW) (100 and 200 µg/ml), peroxyacetic acid (PAA) (200 and 400 µg/ml), and their combination (NEW 100 µg/ml + PAA 200 µg/ml) on microbial quality, pH, TBARS value, and sensory quality of fresh chicken breast meat dipped into the solutions for 10 min at room temperature. Meat samples were tested immediately after treatments and on days 2, 4, and 6 of storage at 4℃. All treatments were effective in reducing microbial populations throughout the storage (P < 0.05), with combined treatment showing the strongest antimicrobial activity. On the sixth day of storage, the aerobic plate counts, psychrophilic plate count, Enterobacteriaceae, lactic acid bacteria, and Pseudomonas counts in the NEW 100 µg/ml + PAA 200 µg/ml group were 1.33, 1.40, 1.45, 1.01, and 1.45 log CFU/g, respectively, which was lower than the control group (P < 0.05). In all treatments, the pH value of meat samples increased with storage time. During 6 days of storage, PAA400 group had the lowest increase in pH value (P < 0.05). On day 6, the combined treatment and PAA 400 µg/ml had the lowest lipid oxidation (P < 0.05). On day 6, the NEW100 + PAA200 group obtained the highest score in sensory attributes compared to other treatment groups (P < 0.05). According to the microbial and chemical analysis, the combined treatment of NEW and PAA can be a promising method to extend the shelf life of chicken by about 2 days at 4℃. Also, these compounds do not contain any harmful residues in chicken breast meat and their use is recommended in decontamination of poultry meat.
Collapse
Affiliation(s)
- Reihane Moghassem Hamidi
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Seyed Shahram Shekarforoush
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Saeid Hosseinzadeh
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Sara Basiri
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| |
Collapse
|
12
|
Hernández-Pimentel V, Regalado-González C, Nava-Morales G, Meas-Vong Y, Castañeda-Serrano M, García-Almendárez B. Effect of neutral electrolyzed water as antimicrobial intervention treatment of chicken meat and on trihalomethanes formation. J APPL POULTRY RES 2020. [DOI: 10.1016/j.japr.2020.04.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
|
13
|
Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry. Processes (Basel) 2020. [DOI: 10.3390/pr8050534] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Food demand is increasing every year and, usually animal-derived products are generated far from consumer-places. New technologies are being developed to preserve quality characteristics during processing and transportation. One of them is electrolyzed water (EW) that helps to avoid or decrease the development of foodborne pathogens, or losses by related bacteria. Initially, EW was used in ready-to-eat foods such as spinach, lettuce, strawberries, among others; however, its application in other products is under study. Every product has unique characteristics that require an optimized application of EW. Different sanitizers have been developed; unfortunately, they could have undesirable effects like deterioration of quality or alterations in sensory properties. Therefore, EW is gaining popularity in the food industry due to its characteristics: easy application and storage, no corrosion of work surfaces, absence of mucosal membrane irritation in workers handling food, and it is considered environmentally friendly. This review highlights the advantages of using EW in animal products like chicken, pork, beef, eggs and fish to preserve their safety and quality.
Collapse
|
14
|
Esua OJ, Cheng JH, Sun DW. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Crit Rev Food Sci Nutr 2020; 61:431-449. [PMID: 32216453 DOI: 10.1080/10408398.2020.1735297] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Meat and seafood products present a viable medium for microbial propagation, which contributes to foodborne illnesses and quality losses. The development of novel and effective techniques for microbial decontamination is therefore vital to the food industry. Water presents a unique advantage for large-scale applications, which can be functionalized to inactivate microbial growth, ensuring the safety and quality of meat and seafood products. By taking into account the increased popularity of functionalized water utilization through electrolysis, ozonation and cold plasma technology, relevant literature regarding their applications in meat and seafood safety and quality are reviewed. In addition, the principles of generating functionalized water are presented, and the safety issues associated with their uses are also discussed.Functionalization of water is a promising approach for the microbiological safety and quality of meat and seafood products and possesses synergistic effects when combined with other decontamination approaches. However, functionalized water is often misused since the active antimicrobial component is applied at a much higher concentration, despite the availability of applicable regulations. Functionalized water also shows reduced antimicrobial efficiency and may produce disinfection by-products (DBPs) in the presence of organic matter, especially at a higher concentration of active microbial component. Utilization should be encouraged within regulated guidelines, especially as hurdle technology, while plasma functionalized water which emerges with great potentials should be exploited for future applications. It is hoped that this review should encourage the industry to adopt the functionalized water as an effective alternative technique for the food industry.
Collapse
Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
| |
Collapse
|
15
|
Yan W, Zhang Y, Yang R, Zhao W. Combined effect of slightly acidic electrolyzed water and ascorbic acid to improve quality of whole chilled freshwater prawn (Macrobrachium rosenbergii). Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106820] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
16
|
Medina-Gudiño J, Rivera-Garcia A, Santos-Ferro L, Ramirez-Orejel JC, Agredano-Moreno LT, Jimenez-Garcia LF, Paez-Esquiliano D, Martinez-Vidal S, Andrade-Esquivel E, Cano-Buendia JA. Analysis of Neutral Electrolyzed Water anti-bacterial activity on contaminated eggshells with Salmonella enterica or Escherichia coli. Int J Food Microbiol 2020; 320:108538. [PMID: 32004824 DOI: 10.1016/j.ijfoodmicro.2020.108538] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 12/04/2019] [Accepted: 01/22/2020] [Indexed: 01/29/2023]
Abstract
Neutral Electrolyzed Water (NEW) was tested in vitro and on artificially contaminated eggs against Salmonella enterica subsp. enterica or Escherichia coli. The antibacterial effect was measured 30 s after treatment. NEW microbicide activity results were compared against 2% citric acid and 0.9% saline solutions. NEW caused an in vitro decrease in Salmonella titers by ˃5.56 Log10 CFU mL-1 and in artificially contaminated eggs by ˃1.45 Log10 CFU/egg. When it was tested against E. coli, it decreased in vitro bacterial titers by ˃3.28 Log10 CFU mL-1 and on artificially contaminated eggs by ˃6.39 Log10 CFU/egg. The 2% citric acid solution caused an in vitro decrease of 0.4 Log10 CFU mL-1 of Salmonella and E. coli and on eggs artificially contaminated with E. coli or Salmonella there was a decrease of 0.06 and 0.62 Log10 CFU/egg respectively. We evaluated egg cuticle integrity by scanning electron microscopy after treatments with evaluated solutions; the 2% citric acid solution caused damage to the cuticle and exposed eggshell pores and no interaction of NEW or NaCl with the cuticle was observed. NEW treatment showed a fast-bactericidal effect in vitro and table eggs.
Collapse
Affiliation(s)
- Jocelyn Medina-Gudiño
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico
| | - Andres Rivera-Garcia
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico
| | - Liliana Santos-Ferro
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico
| | - Juan C Ramirez-Orejel
- Facultad de Medicina Veterinaria y Zootecnia, Department of Animal Nutrition and Biochemistry, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico
| | - Lourdes T Agredano-Moreno
- Facultad de Ciencias, Department of Cell Biology, Universidad Nacional Autónoma de México (UNAM), 04510 Mexico City, Mexico
| | - Luis F Jimenez-Garcia
- Facultad de Ciencias, Department of Cell Biology, Universidad Nacional Autónoma de México (UNAM), 04510 Mexico City, Mexico
| | - David Paez-Esquiliano
- Facultad de Medicina Veterinaria y Zootecnia, Department of Phisiology and Pharmacology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico
| | | | - Eduardo Andrade-Esquivel
- Instituto Tecnológico de Celaya, Departamento de Ingeniería Bioquímica, 38010 Guanajuato, Mexico
| | - Jose A Cano-Buendia
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico.
| |
Collapse
|
17
|
Chen YX, Guo XN, Xing JJ, Sun XH, Zhu KX. Effects of wheat tempering with slightly acidic electrolyzed water on the microbial, biological, and chemical characteristics of different flour streams. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108790] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
18
|
Nouri Ala MA, Shahbazi Y. The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.092] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
19
|
Thomas CL, Hung YC, Rigdon M, Mckee RW, Stelzleni AM. The effects of antimicrobials on quality and sensory characteristics of blade tenderized beef strip loins. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
20
|
Hu H, Cai L, Dong Y, Wang H, Xu X, Zhou G. Modeling the degradation of acidic electrolyzed water and its ability to disinfect a dual-species biofilm. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
21
|
Lafarga T, Colás-Medà P, Abadías M, Aguiló-Aguayo I, Bobo G, Viñas I. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
22
|
Slightly acidic electrolyzed water disrupts biofilms and effectively disinfects Pseudomonas aeruginosa. J Infect Chemother 2019; 25:452-457. [PMID: 30782428 DOI: 10.1016/j.jiac.2019.01.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2018] [Revised: 01/21/2019] [Accepted: 01/28/2019] [Indexed: 11/21/2022]
Abstract
INTRODUCTION Biofilm formation is an important issue in the healthcare industry, but conventional disinfectants are not effective for biofilms formed in the hospital environment and on medical instruments. In this study, aim at determine the effectiveness of slightly acidic electrolyzed water (SAEW) on biofilm removal and the disinfection of biofilm-forming Pseudomonas aeruginosa. METHODS Mucoid and non-mucoid strains were used for biofilm formation. Biofilms were incubated with SAEW and the reduction in biofilm volume was determined based on the optical density. Furthermore, to investigate the mechanism underlying the effects of SAEW, a biofilm was produced with alginate and structural changes in response to incubation with SAEW were observed by fluorescence microscopy. The minimum bactericidal chlorine concentration of SAEW for P. aeruginosa cells was evaluated. RESULTS The amounts of alginate and biofilm decreased by 99.9% and 56.8% immersed by 30 ppm of SAEW at 25 °C for 10 min. The effectiveness of SAEW increased as the temperature increased, and the biofilm volume was reduced by 85.4% at 45 °C. Furthermore, 30 ppm SAEW completely disinfected P. aeruginosa in the biofilm, even for immersion at 15 °C for 5 min. CONCLUSION Our results suggest that SAEW, a low-cost and safe chlorine disinfectant, is a useful disinfectant for biofilm-forming bacteria.
Collapse
|
23
|
Song X, Zhao H, Fang K, Lou Y, Liu Z, Liu C, Ren Z, Zhou X, Fang H, Zhu Y. Effect of platinum electrode materials and electrolysis processes on the preparation of acidic electrolyzed oxidizing water and slightly acidic electrolyzed water. RSC Adv 2019; 9:3113-3119. [PMID: 35518990 PMCID: PMC9059949 DOI: 10.1039/c8ra08929a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Accepted: 01/17/2019] [Indexed: 01/31/2023] Open
Abstract
Electrolyzed oxidizing water (EOW) can be divided into acidic electrolyzed oxidizing water (AEOW) and slightly acidic electrolyzed water (SAEW). AEOW has the characteristics of low pH (pH < 2.7) and high oxidation-reduction potential (ORP > 1100 mV). SAEW is slightly acidic (pH = 5-6) and has an ORP of 700-900 mV. AEOW and SAEW both have a certain amount of active chlorine content (ACC), so they have the characteristics of broad spectrum, rapidity and high efficiency of sterilization. At present, there is little systematic research on AEOW and SAEW preparation. However, it is very important to study the preparation process, including electrode material and electrolytic process. First, the effects of Pt electrodes with different thermal decomposition temperatures on AEOW's pH, ORP and ACC values were investigated in detail. Next, for the SAEW preparation, the process is based on the preparation of AEOW by ion-exchange membrane electrolysis, reasonably mixing the electrolyzed cathode and anode solution. The effects of technological conditions such as electrolysis time, current density and electrolyte concentration have been systematically studied, and it is expected to get SAEW with a pH value slightly less than 7, a higher ORP value and a certain amount of ACC.
Collapse
Affiliation(s)
- Xiang Song
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Hui Zhao
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Keneng Fang
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Yongshan Lou
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Zongkui Liu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Chifeng Liu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Zhandong Ren
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Xiaorong Zhou
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Hua Fang
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| | - Yuchan Zhu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University Wuhan 430023 P. R. China
| |
Collapse
|
24
|
Sheng X, Shu D, Tang X, Zang Y. Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration. Food Sci Nutr 2018; 6:1975-1981. [PMID: 30349688 PMCID: PMC6189622 DOI: 10.1002/fsn3.779] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 07/13/2018] [Accepted: 07/20/2018] [Indexed: 11/07/2022] Open
Abstract
Studies on slightly acidic electrolyzed water (SAEW) for decontamination and shelf life extension of beef are limited. This study aimed to evaluate the effects of SAEW and tea polyphenols (Tpp) on the microbiological, physicochemical, and sensory qualities of fresh beef during storage. The changes in total viable count, thiobarbituric acid content, pH, total volatile basic nitrogen, and sensory scores revealed that the required quality standard of the beef treated with distilled water, Tpp, and SAEW was maintained for up to 6-8, 12-14, and 14-16 days, respectively. These results demonstrated that SAEW could effectively extend the shelf life of beef in comparison with that of other treatments. However, there were no significant differences (p > 0.05) between the untreated and SAEW-treated group in the content of thiobarbituric acid, suggesting that SAEW does not possess antioxidant activity. Therefore, further studies are required to increase its antioxidant activity. This study suggests that SAEW treatment is an effective and promising method to prolong the shelf life of beef by around 8 days at 4°C.
Collapse
Affiliation(s)
- Xiaowei Sheng
- College of Animal Science and TechnologyJiangxi Agricultural UniversityNanchangChina
| | - Dengqun Shu
- College of Animal Science and TechnologyJiangxi Agricultural UniversityNanchangChina
| | - Xiajun Tang
- College of Animal Science and TechnologyJiangxi Agricultural UniversityNanchangChina
| | - Yitian Zang
- College of Animal Science and TechnologyJiangxi Agricultural UniversityNanchangChina
| |
Collapse
|
25
|
Degala HL, Mahapatra AK, Demirci A, Kannan G. Evaluation of non-thermal hurdle technology for ultraviolet-light to inactivate Escherichia coli K12 on goat meat surfaces. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.042] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
26
|
Influence of different organic materials on chlorine concentration and sanitization of slightly acidic electrolyzed water. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
27
|
Król Ż, Kulig D, Marycz K, Zimoch-Korzycka A, Jarmoluk A. The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages. Polymers (Basel) 2017; 9:E602. [PMID: 30965905 PMCID: PMC6418599 DOI: 10.3390/polym9110602] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 11/07/2017] [Accepted: 11/08/2017] [Indexed: 11/16/2022] Open
Abstract
We investigated the effect of sodium alginate hydrosols (1%) with 0.2% of NaCl treated with direct electric current (DC) used as a coating on microbial (Total Viable Counts, Psychrotrophic bacteria, yeast and molds, Lactic acid bacteria, Enterobacteriaceae), physiochemical (pH, lipid oxidation, antioxidant activity, weight loss, color) and sensory properties of skinned pork sausages or with artificial casing stored at 4 °C for 28 days. Moreover, the cytotoxicity analysis of sodium alginate hydrogels was performed. The results have shown that application of experimental coatings on the sausage surface resulted in reducing all tested groups of microorganisms compared to control after a 4-week storage. The cytotoxicity analysis revealed that proliferation of RAW 264.7 and L929 is not inhibited by the samples treated with 200 mA. Ferric reducing antioxidant power (FRAP) and free radical scavenging activity (DPPH) analyses showed that there are no significant differences in antioxidant properties between control samples and those covered with sodium alginate. After 28 days of storage, the highest value of thiobarbituric acid-reactive substances (TBARS) was noticed for variants treated with 400 mA (1.07 mg malondialdehyde/kg), while it was only slightly lower for the control sample (0.95 mg MDA/kg). The obtained results suggest that sodium alginate treated with DC may be used as a coating for food preservation because of its antimicrobial activity and lack of undesirable impact on the quality factors of sausages.
Collapse
Affiliation(s)
- Żaneta Król
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| | - Dominika Kulig
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| | - Krzysztof Marycz
- Department of Environment Hygiene and Animal Welfare, The Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38 C, 50-630 Wroclaw, Poland.
| | - Anna Zimoch-Korzycka
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| |
Collapse
|
28
|
Application of electrolyzed water for improving pork meat quality. Food Res Int 2017; 100:757-763. [DOI: 10.1016/j.foodres.2017.08.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 08/01/2017] [Accepted: 08/02/2017] [Indexed: 11/22/2022]
|
29
|
Treatment with lauric arginate ethyl ester and commercial bacteriophage, alone or in combination, inhibits Listeria monocytogenes in chicken breast tissue. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
30
|
Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.017] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
31
|
Mikš-Krajnik M, James Feng LX, Bang WS, Yuk HG. Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.033] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
32
|
Zhang C, Cao W, Hung YC, Li B. Disinfection effect of slightly acidic electrolyzed water on celery and cilantro. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.039] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
33
|
Ni L, Zheng W, Zhang Q, Cao W, Li B. Application of slightly acidic electrolyzed water for decontamination of stainless steel surfaces in animal transport vehicles. Prev Vet Med 2016; 133:42-51. [PMID: 27720026 DOI: 10.1016/j.prevetmed.2016.09.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 06/23/2016] [Accepted: 09/11/2016] [Indexed: 10/21/2022]
Abstract
The effectiveness of slightly acidic electrolyzed water (SAEW) in reducing Escherichia coli, Salmonella typhimurim, Staphylococcus aureus or bacterial mixtures on stainless steel surfaces was evaluated and compared its efficacy with composite phenol solution for reducing total aerobic bacteria in animal transport vehicles. Stainless steel surfaces were inoculated with these strains individually or in a mixture, and sprayed with SAEW, composite phenol, or alkaline electrolyzed water for 0.5, 1, 1.5 and 2min. The bactericidal activity of SAEW increased with increasing available chlorine concentration and spraying duration. The SAEW solution of 50mgl-1 of available chlorine concentration showed significantly higher effectiveness than composite phenol in reducing the pathogens on stainless steel surfaces (P<0.05). Complete inactivation of pathogens on stainless steel surfaces were observed after treatment with alkaline electrolyzed water followed by SAEW at 50mgl-1 of available chlorine concentration for 2min or alkaline electrolyzed water treatment followed by SAEW treatment at 90mgl-1 of available chlorine concentration for 0.5min. The efficacy of SAEW in reducing total aerobic bacteria in animal transport vehicles was also determined. Vehicles in the disinfection booth were sprayed with the same SAEW, alkaline electrolyzed water and composite phenol solutions using the automatic disinfection system. Samples from vehicle surfaces were collected with sterile cotton swabs before and after each treatment. No significant differences in bactericidal efficiency were observed between SAEW and composite phenol for reducing total aerobic bacteria in the vehicles (P>0.05). SAEW was also found to be more effective when used in conjunction with alkaline electrolyzed water. Results suggest that the bactericidal efficiency of SAEW was higher than or equivalent to that of composite phenol and SAEW may be used as effective alternative for reducing microbial contamination of animal transport vehicles.
Collapse
Affiliation(s)
- Li Ni
- Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture, China Agricultural University, P.O. Box 67, Beijing 100083, China; College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Weichao Zheng
- Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture, China Agricultural University, P.O. Box 67, Beijing 100083, China
| | - Qiang Zhang
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Canada
| | - Wei Cao
- Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture, China Agricultural University, P.O. Box 67, Beijing 100083, China
| | - Baoming Li
- Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture, China Agricultural University, P.O. Box 67, Beijing 100083, China.
| |
Collapse
|
34
|
Zhang C, Cao W, Hung YC, Li B. Application of electrolyzed oxidizing water in production of radish sprouts to reduce natural microbiota. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.045] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
35
|
Yang S, Park SY, Ha SD. A predictive growth model of Aeromonas hydrophila on chicken breasts under various storage temperatures. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
36
|
Brychcy E, Król Ż, Kulig D, Jarmoluk A. The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13132] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ewa Brychcy
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
| | - Żaneta Król
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
| | - Dominika Kulig
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
| |
Collapse
|
37
|
Hawkins JL, Vimini B, Schwarz JG, Nichols P, Parveen S. Application of Antimicrobial Agents via Commercial Spray Cabinet To Inactivate Salmonella on Skinless Chicken Meat. J Food Prot 2016; 79:569-73. [PMID: 27052860 DOI: 10.4315/0362-028x.jfp-15-248] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Salmonella enterica subsp. enterica serovar Typhimurium is a food safety concern for raw poultry products. New and innovative application methods of antimicrobials for the reduction of Salmonella in poultry and poultry products are essential. The aim of this study was to determine the efficacy of three antimicrobial compounds against Salmonella on raw chicken meat when applied individually and in combination using a commercial spray cabinet. Raw chicken thigh meat inoculated with 5 log CFU/g Salmonella Typhimurium ATCC 53647 was passed through a spray cabinet while being sprayed with 5% lauric arginate (LAE), 0.8% vinegar solution (VS), near-neutral electrolyzed water, or deionized water. The following three experiments were carried out: (i) exposure times of 0, 15, 30, 45, and 60 s, (ii) storage at 4°C for 0, 1, 2, and 3 days after a 60-s exposure, and (iii) a combination of treatment with LAE and VS followed by storage at 4°C for 0, 1, 2, and 3 days. Analysis of variance and the Tukey test were used to determine mean significant differences (P < 0.05). The experiment was carried out in duplicate for each replicate (n = 3 × 2). In comparing individual antimicrobials, the 60-s treatment time resulted in the greatest reduction of Salmonella Typhimurium, with LAE achieving the greatest reduction (2.07 log), followed by VS, near-neutral electrolyzed water, and deionized water (0.63, 0.56, and 0.53 log, respectively). After 3 days of storage, LAE significantly (P < 0.05) reduced Salmonella Typhimurium, by 1.28 log. The combination of VS and then LAE resulted in a significantly (P < 0.05) greater reduction than using LAE followed by VS (1.61 and 0.93 log, respectively). The results of this study suggest that LAE is a viable compound to reduce Salmonella Typhimurium on raw chicken meat and that the order of application of antimicrobial agents plays a vital role.
Collapse
Affiliation(s)
- J L Hawkins
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
| | - B Vimini
- Perdue Farms, Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
| | - J G Schwarz
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
| | - P Nichols
- Perdue Farms, Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
| | - S Parveen
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA.
| |
Collapse
|
38
|
Rahman SME, Khan I, Oh DH. Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Compr Rev Food Sci Food Saf 2016; 15:471-490. [DOI: 10.1111/1541-4337.12200] [Citation(s) in RCA: 199] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 12/15/2022]
Affiliation(s)
- SME Rahman
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
- Dept. of Animal Science; Bangladesh Agricultural Univ; Mymensingh 2202 Bangladesh
| | - Imran Khan
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
| |
Collapse
|
39
|
Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
40
|
Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon ( Salmo salar ). Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
41
|
Shimamura Y, Shinke M, Hiraishi M, Tsuchiya Y, Masuda S. The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver. Food Sci Nutr 2015; 4:431-40. [PMID: 27247773 PMCID: PMC4867763 DOI: 10.1002/fsn3.305] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 09/27/2015] [Accepted: 09/28/2015] [Indexed: 11/11/2022] Open
Abstract
The sterilization effect of a combination treatment with alkaline electrolyzed water (AlEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breasts and beef liver was evaluated. Samples (1, 5, and 10 g) were 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 combination treatment (4°C and 25°C for 3 min) with AlEW and StAEW. Combination treatment with AlEW and StAEW significantly reduced the bacteria, and reduction of more than 1 log colony‐forming units (CFU)/g was achieved. Furthermore, this combination treatment significantly decreased the SEA gene expression level in samples. Some quality variables of the meat samples such as pH, lipid oxidation, color, amino‐acid content, texture, and sensory characteristics showed no significant differences between the combination treatment with AlEW and StAEW and the untreated control.
Collapse
Affiliation(s)
- Yuko Shimamura
- School of Food and Nutritional Sciences University of Shizuoka 52-1 Yada Suruga-ku Shizuoka 422-8526 Japan
| | - Momoka Shinke
- School of Food and Nutritional Sciences University of Shizuoka 52-1 Yada Suruga-ku Shizuoka 422-8526 Japan
| | - Miki Hiraishi
- School of Food and Nutritional Sciences University of Shizuoka 52-1 Yada Suruga-ku Shizuoka 422-8526 Japan
| | - Yusuke Tsuchiya
- School of Food and Nutritional Sciences University of Shizuoka 52-1 Yada Suruga-ku Shizuoka 422-8526 Japan
| | - Shuichi Masuda
- School of Food and Nutritional Sciences University of Shizuoka 52-1 Yada Suruga-ku Shizuoka 422-8526 Japan
| |
Collapse
|
42
|
Ni L, Cao W, Zheng WC, Zhang Q, Li BM. Reduction of microbial contamination on the surfaces of layer houses using slightly acidic electrolyzed water. Poult Sci 2015; 94:2838-48. [PMID: 26371328 DOI: 10.3382/ps/pev261] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/17/2015] [Indexed: 11/20/2022] Open
Abstract
The objective of this study was to evaluate the effectiveness of slightly acidic electrolyzed water (SAEW) in reducing pathogens on pure cultures and on cotton fabric surfaces in the presence of organic matter and estimate its efficacy in comparison with povidone iodine solution for reducing pathogenic microorganisms on internal surfaces of layer houses. Pure cultures of E.coli, S.enteritidis, and S.aureus and cotton fabric surfaces inoculated with these strains were treated with SAEW in the presence of bovine serum albumin (BSA). In the absence of BSA, complete inactivation of all strains in pure cultures and on cotton fabric surfaces was observed after 2.5 and 5 min treatment with SAEW at 40 mg/L of available chlorine concentration (ACC), respectively. The bactericidal efficiency of SAEW increased with increasing ACC, but decreased with increasing BSA concentration. Then, the surfaces of the layer houses were sprayed with SAEW at 60, 80, and 100 mg/L of ACC and povidone iodine using the automated disinfection system at a rate of 110 mL/m(2), respectively. Samples from the floor, wall, feed trough, and egg conveyor belt surfaces were collected with sterile cotton swabs before and after spraying disinfection. Compared to tap water, SAEW and povidone iodine significantly reduced microbial populations on each surface of the layer houses. SAEW with 80 or 100 mg/L of ACC showed significantly higher efficacy than povidone iodine for total aerobic bacteria, staphylococci, coliforms, or yeasts and moulds on the floor and feed trough surfaces (P < 0.05). SAEW was more effective than povidone iodine at reducing total aerobic bacteria, coliforms, and yeasts and moulds on the wall surface. Additionally, SAEW had similar bactericidal activity with povidone iodine on the surface of the egg conveyor belt. Results suggest that SAEW exerts a higher or equivalent bactericidal efficiency for the surfaces compared to povidone iodine, and it may be used as an effective alternative for reducing microbial contamination on surfaces in layer houses.
Collapse
Affiliation(s)
- L Ni
- Key Laboratory of Agricultural Engineering in Structures and Environment, Ministry of Agriculture, China Agricultural University, Beijing 100083, China
| | - W Cao
- Key Laboratory of Agricultural Engineering in Structures and Environment, Ministry of Agriculture, China Agricultural University, Beijing 100083, China
| | - W C Zheng
- Key Laboratory of Agricultural Engineering in Structures and Environment, Ministry of Agriculture, China Agricultural University, Beijing 100083, China
| | - Q Zhang
- Department of Biosystems Engineering, University of Manitoba, Winnipeg MB R3T 5V6, Canada
| | - B M Li
- Key Laboratory of Agricultural Engineering in Structures and Environment, Ministry of Agriculture, China Agricultural University, Beijing 100083, China
| |
Collapse
|
43
|
Brychcy E, Malik M, Drożdżewski P, Ulbin-Figlewicz N, Jarmoluk A. Low-concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12899] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ewa Brychcy
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41, 51-630 Wroclaw Poland
| | - Magdalena Malik
- Faculty of Chemistry; Wroclaw University of Technology; Wybrzeze Wyspianskiego 27, 50-370 Wroclaw Poland
| | - Piotr Drożdżewski
- Faculty of Chemistry; Wroclaw University of Technology; Wybrzeze Wyspianskiego 27, 50-370 Wroclaw Poland
| | - Natalia Ulbin-Figlewicz
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41, 51-630 Wroclaw Poland
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41, 51-630 Wroclaw Poland
| |
Collapse
|
44
|
Hao J, Li H, Wan Y, Liu H. Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.027] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
45
|
Muhlisin, Cho Y, Choi JH, Hahn TW, Lee SK. Bacterial Counts and Oxidative Properties of Chicken Breast Inoculated with S
almonella
Typhimurium Exposed to Gaseous Ozone. J Food Saf 2014. [DOI: 10.1111/jfs.12161] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Muhlisin
- Department of Animal Products and Food Science; Kangwon National University; Chuncheon 200-701 Korea
| | - Youngjae Cho
- College of Veterinary Medicine and Institute of Veterinary Science; Kangwon National University; Chuncheon 200-701 Korea
| | - Ji Hye Choi
- Department of Animal Products and Food Science; Kangwon National University; Chuncheon 200-701 Korea
| | - Tae-Wook Hahn
- College of Veterinary Medicine and Institute of Veterinary Science; Kangwon National University; Chuncheon 200-701 Korea
| | - Sung Ki Lee
- Department of Animal Products and Food Science; Kangwon National University; Chuncheon 200-701 Korea
| |
Collapse
|
46
|
Rahman MH, Hossain MM, Rahman SME, Hashem MA, Oh DH. Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety. Korean J Food Sci Anim Resour 2014; 34:482-95. [PMID: 26761286 PMCID: PMC4662152 DOI: 10.5851/kosfa.2014.34.4.482] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 06/30/2014] [Accepted: 07/14/2014] [Indexed: 11/06/2022] Open
Abstract
The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at -20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological qua- lity of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.
Collapse
Affiliation(s)
- Mohammad Hafizur Rahman
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | | | | | - Mohammad Abul Hashem
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Deog-Hwan Oh
- Corresponding author: Deog-Hwan Oh, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Korea. Tel: +82-33-250-6457, Fax: +82-33-250-6457, E-mail:
| |
Collapse
|
47
|
Oh SR, Park SY, Ha SD. Combined effects of chlorine and thiamine dilauryl sulfate on reduction of Listeria monocytogenes in chicken breast and development of predictive growth models. Poult Sci 2014; 93:1503-10. [PMID: 24879700 DOI: 10.3382/ps.2013-03427] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The inhibitory effect of chlorine (50, 100, and 200 mL/kg) and thiamine dilauryl sulfate (TDS: 100, 500, and 1,000 mg/kg) on Listeria monocytogenes in chicken breast was investigated. Also, predictive growth models as a function of chlorine and TDS concentration, and storage temperature (4, 10, and 15°C) were developed using a polynomial model. Listeria monocytogenes counts were significantly (P < 0.05) different in samples treated with sterile distilled water and combinations of chlorine and TDS. The maximum reduction effect was 0.5 log cfu/g by combined treatment of 200 mL/kg chlorine and 1,000 mg/kg TDS. The largest synergistic effect was 0.38 log cfu/g by combined treatment of 100 mL/kg chlorine and 1,000 mg/kg TDS. The primary models that were developed to obtain the specific growth rates (SGR) and lag time (LT) had good fitness (R(2) > 0.91) determined by the reparameterized Gompertz equation. The secondary polynomial models were calculated by nonlinear regression analysis. In the validation of the developed models, the bias factor (Bf) and accuracy factor (Af) for SGR were 0.54 and 1.84, respectively, whereas those for LT were 0.97 and 1.04, respectively. In quality analysis, chlorine and TDS did not change the color or texture of chicken breast meat during storage at 4°C for 7 d. Thus, our findings indicate that a combined treatment of 100 mL/kg chlorine and 1,000 mg/kg TDS appears to an effective method into reduce L. monocytogenes in broiler carcasses with no negative effects on color and textural quality. The predictive models were in good agreement with the validation and may be used to predict L. monocytogenes growth in chicken breast.
Collapse
Affiliation(s)
- Se-Ra Oh
- School of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyunggido 456-756, Republic of Korea
| | - Shin Young Park
- School of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyunggido 456-756, Republic of Korea
| | - Sang-Do Ha
- School of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyunggido 456-756, Republic of Korea
| |
Collapse
|
48
|
Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.041] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|