Effect of Slightly Acidic Electrolyzed Water Ice on Beef Fresh-keeping and Antioxidant Activity

In order to study the effect of slightly acidic electrolyzed water ice (SAEW-ice) on beef fresh-keeping and antioxidant activity, the beef was pretreated with slightly acidic electrolytic water (SAEW) and 0.1% tea polyphenol (Tpp) solution respectively and stored in a foam box containing SAEW-ice and tea polyphenol ice (Tpp-ice) at-1℃. Total viable count, pH, volatile base total nitrogen and thiobarbituric acid were detected. The results showed that SAEW-ice and Tpp-ice could effectively inhibit the growth rate of the microbial population and slow down the rising rate of pH and TVB-N during storage, respectively. The total colony count of Tpp-ice group was close to the national standard on the 9th day (5.83 lg CFU/g), while that of SAEW-ice group was 5.76 lg CFU/g on the 12th day, which did not exceed the standard. On the 12th day, the thiobarbituric acid of the Tpp-ice group was only 0.3 mg MDA/kg, while that of the SAEW-ice group reached 0.97 mg MDA/kg.The shelf life of beef treated with SAEW-ice and Tpp-ice was 12 days and 9 days, respectively. SAEW-ice has a good effect on beef fresh-keeping. However, it does not possess antioxidant activity.