Open AccessThe application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver
Author(s) -
Shimamura Yuko,
Shinke Momoka,
Hiraishi Miki,
Tsuchiya Yusuke,
Masuda Shuichi
Publication year - 2016
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.305
Subject(s) - sterilization (economics) , food science , chemistry , inoculation , bacteria , microbiology and biotechnology , biology , horticulture , genetics , monetary economics , economics , foreign exchange market , foreign exchange
The sterilization effect of a combination treatment with alkaline electrolyzed water (Al EW ) and strong acidic electrolyzed water (St AEW ) on fresh chicken breasts and beef liver was evaluated. Samples (1, 5, and 10 g) were inoculated with S almonella E nteritidis NBRC 3313, E scherichia coli ATCC 10798, S taphylococcus aureus FDA 209P, 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 Al EW and St AEW . Combination treatment with Al EW and St AEW 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 Al EW and St AEW and the untreated control.