SIGNIFICANCE OF ELECTROLYZED WATER-ICE (EW-ICE) IN FISH INDUSTRY

Khalid Tolba*, Basma A. Hendy and Huda Elsayed

ABSTRACT

Slightly Alkaline electrolyzed water (SAlEW) is used as cleaning agent for removal of greasy materials and organic matters from surfaces and also appears to have antimicrobial effect. While, slightly acidic electrolyzed water (SAcEW) act as sanitizing agent for food and food contact surfaces. In the current work, Aerobic plate count (APC) of examined fresh fish samples (mean log10cfu/g) was within the permissible limit (5.7±0.01, 5.94±0.015, 5.99±0.04 and 5.9±0.01) till the 5th, 7th, 9th and 11th days of preservation in ordinary non-treated water ice, SAlEW, SAcEW and SAlEW followed by SAcEW-ice, respectively. The judgment depends on the permissible limits mentioned by ES (No.3494/2019). By matching Psychotrophic count using APC as a guide, the samples recorded 3.94±0.015, 4.96±0.02, 4.87±0.02 and 4.93±0.01 till the aforementioned days as well as types of water used in the experiment. Meanwhile, Coliform count recorded 2±0.07, 1.99±0.09, 1.95±0.02 & 2±0.02 for the same former days and also by using the same water treatments. In addition, Staph. aureus count recorded 2.94±0.01, 2.99±0.07, 2.91±0.02 & 2.93±0.02 at the 6th, 7th, 10th and 12th days respectively by using the same aforementioned water types. In conclusion, using of SAlEW followed by SAcEW had a highly decontamination effect as well as prolong the shelf-life of examined fish followed by SAcEW, SAlEW and finally ice made from ordinary water. Chemical analysis (TVB- N & TBA) should not be relied to determine the freshness of the fish, as they were within the permissible limits, despite the bacteriological spoilage of the samples. Overall Sensory parameter scores showed balanced results in their acceptability scores which were parallel to the bacteriological analysis.

Keywords: Slightly alkaline electrolyzed water-ice (SAlEW-ice), slightly acidic electrolyzed water (SAcEW-ice). Detergent, Sanitizers, Fish, Foodborne pathogens.