Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

The study analysed the effect of low‐concentrated acidic electrolysed water (LCAEW) treatment on meat. Microbiological analysis and colour and sensory quality testing during storage were performed on Longissimus thoracis. FT‐IR and FT‐Raman spectroscopy were used to detect eventual changes in the st...

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Bibliographic Details
Published in:International journal of food science & technology 2015-11, Vol.50 (11), p.2340-2350
Main Authors: Brychcy, Ewa, Malik, Magdalena, Drożdżewski, Piotr, Ulbin‐Figlewicz, Natalia, Jarmoluk, Andrzej
Format: Article
Language:English
Subjects:
acidity
chlorine
color
denaturation
electrolyzed water
Food quality
Food science
Fourier transform infrared
Fourier transform infrared spectroscopy
longissimus muscle
meat protein
microbiology
Pork
quality control
Raman
Raman spectroscopy
sensory evaluation
sensory properties
sodium chloride
spraying
tissues
Water treatment
yeasts
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Summary:The study analysed the effect of low‐concentrated acidic electrolysed water (LCAEW) treatment on meat. Microbiological analysis and colour and sensory quality testing during storage were performed on Longissimus thoracis. FT‐IR and FT‐Raman spectroscopy were used to detect eventual changes in the structure of meat after treatment. Meat samples were sprayed for 120 s with LCAEW (0.001%, 0.01% or 0.1% NaCl solution were electrolysed for 0, 5 or 10 min). The highest reduction in total number of micro‐organisms (3.25 log reduction), yeast and moulds (2.68 log reduction) and psychrotrophs (3.10 log reduction) was observed after spraying the meat samples with 0.1% NaCl electrolysed for 10 min. LCAEW caused a decrease in deoxymyoglobin and metmyoglobin concentration in unstored meat samples. The preliminary sensory studies proved that colour changes are not significant for consumers. The IR and Raman spectra indicate that the structure of compounds of meat tissues are not affected by chlorine and chlorine compounds (LCAEW components). LCAEW has no influence on denaturation of meat protein.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12899