Application of electrolyzed water for improving pork meat quality

Athayde, Dirceu Rodrigues; Flores, Diego Rafael Martins; Silva, Jéssica Soares da; Genro, Ana Luísa Gomes; Silva, Marianna Stafanello; Klein, Bruna; Mello, Renius; Campagnol, Paulo Cezar Bastianello; Wagner, Róger; Menezes, Cristiano Ragagnin de; Barin, Juliano Smanioto; Cichoski, Alexandre José

doi:10.1016/j.foodres.2017.08.009

Cited by 62 publications

(49 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…After 28 days of storage the lightest were samples covered with sodium alginate (C0S, C200S and C400S), while the reddest was ControlS sample and yellowest were ControlS and C0S0 samples. The same dependency was noticed by Athayde et al [71]. Authors revealed that the application of different types of electrolyzed water did not affect the red color ( a *) of the loins, which indicated that the myoglobin pigment did not undergo major changes, while b * values appeared to be interrelated with the oxidation event.…”

Section: Resultssupporting

confidence: 79%

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

et al. 2017

View full text Add to dashboard Cite

Abstract:We investigated the effect of sodium alginate hydrosols (1%) with 0.2% of NaCl treated with direct electric current (DC) used as a coating on microbial (Total Viable Counts, Psychrotrophic bacteria, yeast and molds, Lactic acid bacteria, Enterobacteriaceae), physiochemical (pH, lipid oxidation, antioxidant activity, weight loss, color) and sensory properties of skinned pork sausages or with artificial casing stored at 4 • C for 28 days. Moreover, the cytotoxicity analysis of sodium alginate hydrogels was performed. The results have shown that application of experimental coatings on the sausage surface resulted in reducing all tested groups of microorganisms compared to control after a 4-week storage. The cytotoxicity analysis revealed that proliferation of RAW 264.7 and L929 is not inhibited by the samples treated with 200 mA. Ferric reducing antioxidant power (FRAP) and free radical scavenging activity (DPPH) analyses showed that there are no significant differences in antioxidant properties between control samples and those covered with sodium alginate. After 28 days of storage, the highest value of thiobarbituric acid-reactive substances (TBARS) was noticed for variants treated with 400 mA (1.07 mg malondialdehyde/kg), while it was only slightly lower for the control sample (0.95 mg MDA/kg). The obtained results suggest that sodium alginate treated with DC may be used as a coating for food preservation because of its antimicrobial activity and lack of undesirable impact on the quality factors of sausages.

show abstract

Section: Resultssupporting

confidence: 79%

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Slightly acidic electrolyzed water (SAEW) is generated by passing diluted NaCl or HCl solution through an electrolytic cell without a membrane between the two electrodes, in which the main form of Cl is HClO. 1,[39][40][41] Figure 2 shows a schematic diagram of systems producing AEW, BEW, and SAEW. 39 Table 1 lists the pH and oxidation-reduction potential of these waters.…”

Section: Combined Ultrasonic Cleaning With Ozonementioning

confidence: 99%

“…39 Table 1 lists the pH and oxidation-reduction potential of these waters. 1,41 Electrolyzed water can effectively reduce the number of microorganisms in foods and be used in lieu of NaClO and peroxyacetic acid. Electrolyzed water contains a low concentration of active Cl, which is converted into ordinary water when contacted with organic substances.…”

Section: Combined Ultrasonic Cleaning With Ozonementioning

confidence: 99%

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

View full text Add to dashboard Cite

The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

show abstract

“…Os estudos realizados na área de alimentos utilizaram concentrações de salmoura que variaram de 0,01 a 5%, para diferentes matrizes alimentares e finalidades. Diversos trabalhos evidenciaram a eficácia da AE em processos de sanitização, já tendo sido aplicada em hortaliças, carne de frango, carne suína e superfícies de manipulação de alimentos e tendo efeito sobre diversos microrganismos patogênicos e deteriorantes, como Listeria monocytogenes, Escherichia coli, Salmonella, Shewanela, coliformes, mesófilos e psicrotróficos em diferentes matrizes alimentares (WANG et al, 2019;WANG et al, 2018;AFARI;HUNG, 2018;SHENG et al, 2018;ATHAYDE et al, 2017;LI et al, 2016;SHIMAMURA et al, 2016;OVISSIPOUR et al, 2015;LEE et al, 2014;SUN et al, 2012). Essas variações na concentração são decorrentes de que as propriedades físico-químicas e efeitos da AE variam de acordo com a concentração NaCl, tempo de eletrólise ou fluxo de água (ATHAYDE et al, 2018;RHAMAN; KHAN; OH, 2010).…”

Section: áGua Eletrolisada (Ae)unclassified

Tecnologias Emergentes: Uma Nova Abordagem Para Reduzir Sódio E Fosfato Em Produtos Cárneos

LEÃES¹,

Pinton²,

Correa³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

View full text Add to dashboard Cite

Resumo Os aditivos são utilizados em produtos cárneos com diversas finalidades e, dentre os principais, estão o sal (NaCl), que apresenta ação antimicrobiana, realça o sabor dos produtos, extrai e solubiliza proteínas; e o fosfato, que atua sinergicamente com o NaCl, para reter a água do produto. Entretanto, o consumo em excesso de ambas substâncias está atrelado a diversos problemas de saúde, o que gera um problema de saúde pública e grande demanda por produtos com maior saudabilidade. A redução pode ocorrer de várias formas, mas pincipalmente por substituição parcial por outros sais, ou através de tecnologias verdes, tendo como principais a alta pressão hidrostática (APH), campo elétrico pulsado (CEP), ultrassom (US) e água eletrolisada básica (AEB). O trabalho objetivou destacar os principais e mais recentes estudos voltados à aplicação de APH, CEP, US e AEB como estratégia na redução de NaCl e fosfato em diferentes produtos cárneos, bem como explicar os princípios de cada uma das tecnologias e os possíveis fenômenos que possibilitaram a redução desses aditivos. Palavras-Chave: alta pressão hidrostática, campo elétrico pulsado, ultrassom, água eletrolisada básica, tecnologias emergentes.

show abstract

Application of electrolyzed water for improving pork meat quality

Cited by 62 publications

References 30 publications

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

Tecnologias Emergentes: Uma Nova Abordagem Para Reduzir Sódio E Fosfato Em Produtos Cárneos

Contact Info

Product

Resources

About