Impact of slightly acidic and alkaline electrolyzed water on shelf-life of the chilled chicken fillet

Huda Elsayed, Nashwa M. Zaki, Yosra Samy Aleslamboly
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Abstract

E lectrolyzed Water is a potent multifunctional antibacterial agent with numerous applications in food safety via processing, storage as well as it has great importance in agriculture and medicinal applications. The current study investigate the powerful of the sanitizing effect of slightly acidic (SAcEW) as well as the detergent effect of slightly alkaline electrolyzed water (SAlEW) (individually and in combination) on chilled chicken fillets subjected to a dipping treatment for 5 min and stored refrigerated at 4±1°C. When treated were compared to untreated samples, it was turned out to be that SAlEW and SAcEW treatments increased the shelf life of chilled chicken fillet and remained fit for consumption till 7th and 9th days, recorded APC 4.89±0.01 and 4.9±0.0, psychrophilic plate count 3.8±0.02 and 2.18±0.03, E. coli count 1.97±0.03 and 1.98±0.02 and Molds count 3.84±0.02 and 3.56±0.68, respectively. Moreover, dipping of chicken fillet in SAlEW followed by SAcEW resulted in prolong the shelf-life until the 11th day of storage, recorded APC 4.94±0.01, psychrophilic plate count 4.67±0.02, E. coli count 1.98±0.03 and Molds count 3.88±0.03.
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微酸和碱性电解水对冷藏鸡柳保质期的影响
电解水是一种有效的多功能抗菌剂,在食品加工、储存、农业和医药等方面有着重要的应用。本研究考察了微酸性电解水(SAcEW)和微碱性电解水(SAlEW)(单独和组合)对冷藏鸡肉片的消毒效果,这些鸡肉片经过5分钟的浸泡处理,并在4±1°C冷藏。与未处理的样品相比,SAlEW和SAcEW处理延长了冷藏鸡柳的保质期,可食用至第7天和第9天,APC分别为4.89±0.01和4.9±0.0,亲冷平板计数分别为3.8±0.02和2.18±0.03,大肠杆菌计数分别为1.97±0.03和1.98±0.02,霉菌计数分别为3.84±0.02和3.56±0.68。此外,将鸡肉在SAlEW中浸泡后再用SAcEW浸泡,其保存时间延长至第11天,APC为4.94±0.01,亲冷平板计数为4.67±0.02,大肠杆菌计数为1.98±0.03,霉菌计数为3.88±0.03。
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