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Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs
Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contaminati...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Japan Poultry Science Association
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10662383/ https://www.ncbi.nlm.nih.gov/pubmed/38021377 http://dx.doi.org/10.2141/jpsa.2023027 |
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author | Kartikawati, Muliasari Kitamura, Yutaka Kokawa, Mito Hamatani, Mareto Soejima, Takashi |
author_facet | Kartikawati, Muliasari Kitamura, Yutaka Kokawa, Mito Hamatani, Mareto Soejima, Takashi |
author_sort | Kartikawati, Muliasari |
collection | PubMed |
description | Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contamination. The objective of this study was to investigate the effect of SAEW immersion at different frequencies on the disinfection and quality of raw chicken legs, thereby possibly limiting the usage of SAEW. Immersion for 1, 3, and 5 times, with a 7:1 SAEW:meat ratio, and duration of 15 min was tested. Meat quality was evaluated based on total aerobic bacteria, Enterobactericeae, total volatile basic nitrogen, thiobarbituric acid reactive substances, and color. A higher immersion frequency lowered the numbers of total aerobic bacteria and Enterobacteriaceae. Moreover, two immersions with a SAEW:meat ratio of 4:1 and a total immersion time of 6 min reduced the bacterial load as effectively as a single 15-min immersion with a SAEW:meat ratio of 7:1. Higher frequencies of SAEW immersion also resulted in lower total volatile basic nitrogen and lipid oxidation after 0 or 3 days of storage. They did, however, magnify the change in color, resulting in brighter meat. Overall, SAEW treatments with two to five immersions can improve the quality of raw chicken legs and reduce wastewater generation. |
format | Online Article Text |
id | pubmed-10662383 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Japan Poultry Science Association |
record_format | MEDLINE/PubMed |
spelling | pubmed-106623832023-11-23 Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs Kartikawati, Muliasari Kitamura, Yutaka Kokawa, Mito Hamatani, Mareto Soejima, Takashi J Poult Sci Full Paper Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contamination. The objective of this study was to investigate the effect of SAEW immersion at different frequencies on the disinfection and quality of raw chicken legs, thereby possibly limiting the usage of SAEW. Immersion for 1, 3, and 5 times, with a 7:1 SAEW:meat ratio, and duration of 15 min was tested. Meat quality was evaluated based on total aerobic bacteria, Enterobactericeae, total volatile basic nitrogen, thiobarbituric acid reactive substances, and color. A higher immersion frequency lowered the numbers of total aerobic bacteria and Enterobacteriaceae. Moreover, two immersions with a SAEW:meat ratio of 4:1 and a total immersion time of 6 min reduced the bacterial load as effectively as a single 15-min immersion with a SAEW:meat ratio of 7:1. Higher frequencies of SAEW immersion also resulted in lower total volatile basic nitrogen and lipid oxidation after 0 or 3 days of storage. They did, however, magnify the change in color, resulting in brighter meat. Overall, SAEW treatments with two to five immersions can improve the quality of raw chicken legs and reduce wastewater generation. Japan Poultry Science Association 2023-11-23 /pmc/articles/PMC10662383/ /pubmed/38021377 http://dx.doi.org/10.2141/jpsa.2023027 Text en 2023 Japan Poultry Science Association. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial No Derivatives (CC BY-NC-ND) 4.0 License. |
spellingShingle | Full Paper Kartikawati, Muliasari Kitamura, Yutaka Kokawa, Mito Hamatani, Mareto Soejima, Takashi Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs |
title | Effect of Slightly Acidic
Electrolyzed Water Immersion at Different
Frequencies on Quality of Raw Chicken
Legs |
title_full | Effect of Slightly Acidic
Electrolyzed Water Immersion at Different
Frequencies on Quality of Raw Chicken
Legs |
title_fullStr | Effect of Slightly Acidic
Electrolyzed Water Immersion at Different
Frequencies on Quality of Raw Chicken
Legs |
title_full_unstemmed | Effect of Slightly Acidic
Electrolyzed Water Immersion at Different
Frequencies on Quality of Raw Chicken
Legs |
title_short | Effect of Slightly Acidic
Electrolyzed Water Immersion at Different
Frequencies on Quality of Raw Chicken
Legs |
title_sort | effect of slightly acidic
electrolyzed water immersion at different
frequencies on quality of raw chicken
legs |
topic | Full Paper |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10662383/ https://www.ncbi.nlm.nih.gov/pubmed/38021377 http://dx.doi.org/10.2141/jpsa.2023027 |
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