Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

作者：Forghani Fereidoun; Eskandari Mohammad; Oh Deog Hwan^*

来源：Food Science and Biotechnology, 2015, 24(3): 1011-1016.

DOI：10.1007/s10068-015-0129-5

• slightly acidic electrolyzed water
• kashk
• ultrasound
• microbial decontamination
• hurdle

Application of slightly acidic electrolyzed water (SAEW) in combination with ultrasound for decontamination of kashk was investigated. SAEW had a pH of 5.3-5.5, an oxidation reduction potential of 545-600 mV, and an available chlorine concentration of 20-22 mg/L. Kashk is a dairy product with a unique aroma and a high nutritive value produced in Iran. A 2/1 SAEW/kashk ratio showed 1.42, 1.13, 1.24, and 1.37 log CFU/mL microbial reductions in Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Aspergillus fumigatus, respectively, at room temperature. A combination of SAEW treatment with ultrasound (SAEW+ultrasound) resulted in 1.87, 1.67, 1.71, and 1.91 log CFU/mL reductions in S. aureus, B. cereus, E. coli, and A. fumigatus, respectively. The developed hurdle approach can be a useful tool for sanitization of kashk and similar products. Application of SAEW+ultrasound in dairy microbial decontamination is first reported herein.

• 出版日期2015-6