Neutral Electrolyzed Water in Chicken Breast-A Preservative Option in Poultry Industry

• Published in: Foods 2023-05, Vol.12 (10), p.1970
• Main Authors: Rosario-Pérez, Patricia J, Rodríguez-Sollano, Héctor E, Ramírez-Orejel, Juan C, Severiano-Pérez, Patricia, Cano-Buendía, José A
• Format: Article
• Language: English
• Subjects: Acid production; Amines; Bacteria; Biogenic amines; chicken breast; Chickens; Chlorine; Contamination; E coli; Escherichia coli; Food contamination; Food contamination & poisoning; Food science; Lactic acid; Lipid peroxidation; Lipids; Meat; neutral electrolyzed water; Organoleptic properties; Oxidation; Phenolphthalein; Physicochemical properties; Plastics; Poultry; Preservatives; Salmonella; Salmonella Typhimurium; Sensory properties; Sodium hypochlorite; Thiobarbituric acid
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12101970

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 Typhimurium and 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 and 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 and 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.