Effects of Slightly Acidic Electrolyzed Water Combined with Ascorbic Acid Treatment on the Quality and Microbial Diversity of Refrigerated Hu Sheep Meat

Abstract:

[Objective] This study aimed to investigate the effects of slightly acidic electrolyzed water (SAEW) combined with ascorbic acid (AA) treatment on the quality and microbial diversity of Hu sheep (Ovis aries) meat during refrigeration. [Method] The fresh meat samples were treated with AA, SAEW, and SAEW+AA as preservatives, respectively. The changes in physicochemical indicators, including thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) value, pH, and drip loss rate, were monitored for the meat samples during the refrigeration at 4 ℃. Special attention was paid to the effects on the microbial diversity (total microbial count and microbial community structure). [Result] Compared with the control group (untreated with preservatives), the SAEW treatment reduced the total microbial count and coliform count in Hu sheep meat during refrigeration (P<0.05) and effectively delayed the increases in TVB-N value, pH, and drip loss rate. Notably, the SAEW+AA group exhibited the most significant antimicrobial effect, maintaining the lowest TBARS and TVB-N values during refrigeration while effectively reducing rip loss rate. In terms of shelf life, with total microbial count ≤ 1×10⁶ CFU/g and coliform count ≤ 1×10⁴ CFU/g as the acceptable upper limits, SAEW treatment extended the shelf life of Hu sheep meat samples from 6 d to 10 d. Remarkably, the microbial indicators of the SAEW+AA group remained below acceptable upper limits throughout the entire refrigeration period (12 d). High-throughput sequencing analysis of the microbial communities revealed that AA and SAEW treatments, whether applied individually or in combination, reduced microbial abundance and diversity in Hu sheep meat. At the same time, they increased the relative abundance of Actinobacteria, Acidobacteria, Aeribacillus, Streptacidiphilus, and Acidobacterium.[Conclusion] The AA+SAEW treatment effectively delays quality deterioration of Hu sheep meat during refrigeration, and it effectively reduces total microbial count and microbial abundance and diversity, thereby extending the shelf life of Hu sheep meat.