Antibacterial Effects of Alginate Coating Prepared by Electrolyzed Water on Pseudomonas Aeruginosa Inoculated on Salmon Fillets

Background: Electrolyzed oxidizing water (EOW) is a novel natural disinfectant. It has been suggested that applying EOW can improve the shelf life of fish. The purpose of this research was to compare the effect of electrolyzed water with a solution of alginate coating prepared/followed by EOW and examine their impact on pseudomonas aeruginosa growth inhibition in salmon fillets kept under refrigeration. Methods: Fish fillets were inoculated with pseudomonas aeruginosa and divided into six different treatment groups: control (no coating), distilled water, alginate, EOW, EOW alginate (samples coated with alginate solution prepared by EOW), and EOW+ alginate (samples immersed in EOW, then coated with alginate solution). The fillets were kept at 4 °C, and the bacterial count was determined on days: 0, 2, 4, 8, and 12. Data analysis was performed using repeated ANOVA and Bonferroni post-hoc test at statistical significance of 0.05. Results: Additionally, both the solo and combined application of electrolyzed water and alginate coating have been shown to substantially limit developing Pseudomonas aeruginosa. However, their combined usage had a greater impact than control sample. When coating solution was applied followed by electrolyzed water, the greatest decrease rate (1.27 logs CFU/g) was found in comparison to control samples. Conclusion: According to the findings, applying alginate coating in conjunction with electrolyzed water may be used realistically in food systems, particularly seafood.