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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...

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Autores principales: Kartikawati, Muliasari, Kitamura, Yutaka, Kokawa, Mito, Hamatani, Mareto, Soejima, Takashi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japan Poultry Science Association 2023
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.
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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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