Physicochemical analysis of liquid ovoproducts treated with Neutral Electrolyzed Water. Use of electrolyzed water in liquid ovoproducts.

Abstract Egg is a highly consumed food worldwide because it is nutrimental characteristics; sometimes, it is used as liquid egg products (whole egg, egg whites and yolks). Although heat treatment is sufficient to eradicate possible pathogens in food, Escherichia coli O157:H7 is a microorganism that could survive up to 70°C, so it is considered possible that this bacterium resists a pasteurization process. The present work aimed to use neutral electrolyzed water (NEW) as an antimicrobial agent in liquid egg products contaminated with Escherichia coli O157:H7. The percentage of bacterial reduction using NEW 2.5 ppm were 24.75%, 48.17% 65.08%. for whole egg, egg white and in yolks using NEW 5 ppm the percentages of reduction obtained were 39.65% in whole egg, 53.70% for white and 89.15% in yolks. Physicochemical and functional study of egg products was carried where data showed that NEW did not affect parameters such as pH, acidity, color, emulsion, and foaming capacities; however, in the case of whole egg and yolks, the oxidation of lipids increased.