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

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.