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¹) Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050, Konya, Turkey; ²) Department of Food Processing, Çumra Vocational School, Selcuk University, 42400, Çumra/Konya, Turkey; ³) Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050, Konya, Turkey; ⁴) Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050, Konya, Turkey

Ultrasound application and electrolyzed water combination improve the microbial quality and textural parameters of chicken breast meats

Die Kombination aus Ultraschallanwendung und elektrolysiertem ­Wasser ­verbessert die mikrobiologische Qualität und die texturellen Parameter von ­Hähnchenbrustfleisch

Ali Samet Babaoğlu¹), Hatice Berna Poçan²), Talha Demirci³), Mustafa Karakaya⁴)

The combined effects of ultrasound application and dipping in electrolyzed water on quality and shelf life of the refrigerated chicken breast meats were investigated during refrigerated storage (4 °C) for 7 days. The chicken breast meats were dipped in tap water (TW – pH 8.0), acidic electrolyzed water (AW – pH 2.1) and basic electrolyzed water (BW – pH 11.4) and then treated with different durations of ultrasound application as 0, 15 and 30 min (24 kHz and power intensity of 400 W/cm²). The samples were immersed in the waters at room temperature for total 30 min. Microbiological, physicochemical (pH, WHC, TBA, color), sensory and textural parameters (MORSF and MORSE) were ­determined for 1, 4 and 7 days. While AW treatment increased the TBA values, ultrasound application significantly (p<0.05) inhibited lipid oxidation. The lowest psychrophilic ­bacteria, Enterobacteriaceae and Salmonella spp.counts were observed in the group of U1-AW during the storage days (p<0.05). The group of U3-AW had the ­lowest counts of Pseudomonas spp. on day 7 (p<0.05). The 30 min ultrasound appli­cation increased the tenderness of the samples (p<0.05). The combination of ultrasound and acidic electro­lyzed water treatment could be recommended owing to its reduction effect on microbial counts and owing to the fact that it has no negative changes regarding lipid oxidation and color parameters of the chicken breast meats.

Keywords: Chicken breast meat, Electrolyzed water, Microbial quality, Ultrasound, Texture

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Arch Lebensmittelhyg 72,
12–20 (2021)
DOI 10.2376/0003-925X-72-12

© M. & H. Schaper GmbH & Co.
ISSN 0003-925X