EFFICIENCY OF SLIGHTLY OXIDIZED ELECTROLYZED WATER (EO) FOR IMPROVEMENT OF FERMENTED SAUSAGE

Huda Elsayed, Taghreed H. Abbas, Nesreen Eleiwa and Khalid S. Tolba*

ABSTRACT

Electrolyzed water (EW) is a brand-new technology that arisen as a novel technology with probable application in foods industry, primarily in microbiological aspects, with various application modes as washing, spraying or dipping the food using solution containing such any different types of such water. The antibacterial activity of slightly oxidized electrolyzed water (EO) was tested using fermented sausages and exhibited a considerable decline in coliform, and increase in lactic acid bacteria (LAB) counts compared to control sample, while psychotroph, mold & yeast counts showed an increase slightly lower in treated samples in comparison to control one. Total coliform count recorded (mean log10cfug/±SD) 1.60±0.02, and 1.55±0.06 at zero time for both control and EO treated samples, respectively reaching to 1.97±0.4 at the end of storage for control sample, while the treated EO samples decreased to

Keywords: Slightly oxidized electrolyzed water (EO), fermented sausage, quality, Sensory criteria, microbial counts, TVB-N, TBA, Ph.