Application of electrolyzed water for improving pork meat quality

作者：Athayde Dirceu Rodrigues; Martins Flores Diego Rafael; da Silva Jessica Soares; Gomes Genro Ana Luisa; Silva Marianna Stafanello; Klein Bruna; Mello Renius; Bastianello Campagnol Paulo Cezar; Wagner Roger; de Menezes Cristiano Ragagnin; Barin Juliano Smanioto; Cichoski Alexandre Jose

来源：Food Research International, 2017, 100: 757-763.

DOI：10.1016/j.foodres.2017.08.009

• Acidic electrolyzed water
• Basic electrolyzed water
• Slightly acidic electrolyzed water
• Spray

The microbiological and oxidative qualities of pork loin sprayed with different types (slightly acidic, acidic and basic) and combinations of electrolyzed water (EWs) were evaluated. The EWs were applied at two temperatures (18 and 30 degrees C) and pressures (30 and 45 psi) and the volume corresponded to approximately 10% water commonly used in carcass washing. EW after spraying exhibited a chlorine concentration between 15 and 25 ppm. The application of acidic EW (AEW) alone or in combination with basic EW (BEW) decreased (P < 0.05) the microbial counts shortly after spraying. In addition, the combination of BEW + AEW (30 psi) reduced the mesophilic and psychrotrophic bacteria counts throughout the refrigerated storage (P < 0.05). The EWs did not increase the lipid oxidation of the samples. On the other hand, a high protein oxidation was observed in the samples sprayed with AEW and slightly acidic EW (SAEW), while BEW was effective to reduce the oxidation reactions. Therefore, the results showed that the combination BEW + AEW may be a viable alternative to reduce the volume of water used at slaughter and to improve the microbiological quality of pork meat.

• 出版日期2017-10