Neutral Electrolyzed Water in Chicken Breast—A Preservative Option in Poultry Industry
Abstract
:1. Introduction
2. Materials and Methods
2.1. Evaluated Solutions
2.2. Chemical Analysis of Solutions
2.3. In Vitro Microbicidal Assay
2.4. Chicken Breast
2.5. Experimental Design
2.6. Chicken Contamination and Treatments
2.7. Bacterial Survival Counts and Chicken Breast Storage
2.8. Color
2.9. Chicken Breast pH
2.10. Lactic Acid
2.11. Total Volatile Basic Nitrogen
2.12. Thiobarbituric Acid Reactive Substances (TBARS)
2.13. Instrumental Texture Analysis
2.13.1. Texture Profile Analysis (TPA)
2.13.2. Warner–Bratzler (WB) Test
2.14. Sensory Analysis
2.15. Statistical Analysis
3. Results and Discussion
3.1. Chemical Analysis of Evaluated Solutions
3.2. In Vitro Bactericidal Assay
3.3. Bactericidal Assay on Chicken Breast
3.4. Physicochemical Properties of Chicken Breast
3.4.1. pH
3.4.2. Lactic Acid
3.4.3. Total Volatile Basic Nitrogen Content (TVBN)
3.4.4. TBARS
3.4.5. Color
3.5. Texture
3.6. Sensory Analysis
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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SS | NEW | NaClO | |
---|---|---|---|
pH | 5.86 ± 0.09 c | 6.70 ± 0.19 b | 7.58 ± 0.16 a |
ORP (mV) | 365.67 ± 7.57 c | 895.67 ± 13.05 a | 692.33 ± 7.51 b |
Cl2 (ppm) | ND | 55.73 ± 0.56 a | 35.02 ± 1.06 b |
Treatment | |||
---|---|---|---|
SS | NEW | NaClO | |
Escherichia coli | 9.27 ± 0.18 * | ˂3.00 | ˂3.00 |
Salmonella Typhimurium | 8.14 ± 0.03 * | ˂3.00 | ˂3.00 |
Treatment | |||
---|---|---|---|
Day | SS | NEW | NaClO |
1 | 6.10 ± 0.41 aC | 6.02 ± 0.16 aB | 6.10 ± 0.11 aB |
2 | 6.14 ± 0.33 aC | 6.11 ± 0.12 aB | 6.30 ± 0.33 aB |
3 | 6.29 ± 0.04 abC | 6.18 ± 0.11 bB | 6.57 ± 0.14 aA |
4 | 6.31 ± 0.07 abC | 6.22 ± 0.09 bB | 6.67 ± 0.07 aA |
5 | 6.27 ± 0.17 abC | 6.19 ± 0.03 bB | 6.63 ± 0.08 aA |
8 | 6.66 ± 0.63 abB | 6.43 ± 0.17 bB | 6.90 ± 0.09 aA |
12 | 7.30 ± 0.22 aA | 6.53 ± 0.05 bA | 7.10 ± 0.21 aA |
Treatment | |||
---|---|---|---|
Day | SS | NEW | NaClO |
1 | 0.161 ± 0.05 aA | 0.154 ± 0.03 aA | 0.127 ± 0.01 aA |
2 | 0.110 ± 0.01 aB | 0.136 ± 0.00 aA | 0.109 ± 0.02 aA |
3 | 0.129 ± 0.03 abA | 0.144 ± 0.01 aA | 0.100 ± 0.01 bA |
4 | 0.112 ± 0.01 aB | 0.135 ± 0.01 aA | 0.118 ± 0.01 aA |
5 | 0.136 ± 0.02 aA | 0.128 ± 0.00 aA | 0.114 ± 0.00 aA |
8 | 0.161 ± 0.04 aA | 0.120 ± 0.00 bA | 0.100 ± 0.02 bA |
12 | 0.107 ± 0.01 aB | 0.129 ± 0.00 aA | 0.108 ± 0.03 aA |
Treatment | |||
---|---|---|---|
Day | SS | NEW | NaClO |
1 | 0.757 ± 0.35 aA | 0.591 ± 0.25 aA | 0.821 ± 0.33 aA |
2 | 0.377 ± 0.16 aB | 0.431 ± 0.22 aA | 0.365 ± 0.12 aB |
3 | 0.249 ± 0.03 aB | 0.360 ± 0.19 aA | 0.686 ± 0.25 bA |
4 | 0.297 ± 0.12 aB | 0.533 ± 0.14 aA | 0.417 ± 0.08 aB |
5 | 0.339 ± 0.16 aB | 0.344 ± 0.14 aA | 0.345 ± 0.12 aB |
8 | 0.129 ± 0.02 aB | 0.101 ± 0.04 aB | 0.347 ± 0.10 aB |
12 | 0.180 ± 0.03 aB | 0.304 ± 0.18 aA | 0.308 ± 0.12 aB |
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Rosario-Pérez, P.J.; Rodríguez-Sollano, H.E.; Ramírez-Orejel, J.C.; Severiano-Pérez, P.; Cano-Buendía, J.A. Neutral Electrolyzed Water in Chicken Breast—A Preservative Option in Poultry Industry. Foods 2023, 12, 1970. https://doi.org/10.3390/foods12101970
Rosario-Pérez PJ, Rodríguez-Sollano HE, Ramírez-Orejel JC, Severiano-Pérez P, Cano-Buendía JA. Neutral Electrolyzed Water in Chicken Breast—A Preservative Option in Poultry Industry. Foods. 2023; 12(10):1970. https://doi.org/10.3390/foods12101970
Chicago/Turabian StyleRosario-Pérez, Patricia J., Héctor E. Rodríguez-Sollano, Juan C. Ramírez-Orejel, Patricia Severiano-Pérez, and José A. Cano-Buendía. 2023. "Neutral Electrolyzed Water in Chicken Breast—A Preservative Option in Poultry Industry" Foods 12, no. 10: 1970. https://doi.org/10.3390/foods12101970