Combined effect of ultrasound and basic electrolyzed water on the microbiological and oxidative profile of low-sodium mortadellas.
Ultrasound (US) and basic electrolyzed water (BEW) are considered emerging technologies; however, few studies have addressed the combination of both technologies in emulsified meat products. This study aimed to evaluate the individual and combined effect of US (25 kHz; 175 W; 20 min) and BEW (pH 10.99; -92.33 mV) on the microbiological and oxidative profile of low-sodium mortadellas (30% of NaCl reduction) stored for 90 days at 5 °C. The use of BEW alone increased the pH and reduced the redox potential of mortadellas, while the US did not affect these parameters. The combined application of US and BEW reduced the lactic acid bacteria counts by up to 0.36 log CFU/g. In addition, BEW stimulated the growth of lipolytic bacteria. The treatments subjected to US application alone showed a lower growth rate of lipolytic bacteria, lower lipid and protein oxidation, and higher ΔE* values. Therefore, the application of US and BEW may be a promising strategy to improve the microbiological and oxidative quality of mortadella during storage.
['Leães|Yasmim Sena Vaz|YSV|', 'Silva|Jéssica Soares|JS|', 'Robalo|Silvino Sasso|SS|', 'Pinton|Mariana Basso|MB|', 'Dos Santos|Suelen Priscila|SP|', 'Wagner|Roger|R|', 'Brasil|Carla Cristina Bauermann|CCB|', 'de Menezes|Cristiano Ragagnin|CR|', 'Barin|Juliano Smanioto|JS|', 'Campagnol|Paulo Cezar Bastianello|PCB|', 'Cichoski|Alexandre José|AJ|']
D015169:Colony Count, Microbial D005511:Food Handling D005516:Food Microbiology D008461:Meat Products D010084:Oxidation-Reduction D000069453:Ultrasonic Waves D014867:Water
Electrolyzed water Oxidation Emerging technologies Meat products Salt Spoilage