Effect of Metastable Fractions of Electrochemically Activated Solutionon the Rheological Properties of the Meat System

Introduction. Electrochemically activated solutions (ECAS) produced by unipolar water electrolysis have attracted interest as a reagent-free processing agent for the food industry because their pH, oxidation–reduction potential, and ionic composition can be controlled. At the same time, the effect of metastable ECAS fractions (anolyte and catholyte) on the structural and mechanical properties of meat systems has not been studied thoroughly enough, which limits their purposeful application in chopped meat product technology.

Purpose. To investigate how anolyte and catholyte ECAS fractions affect the rheological characteristics of ground beef depending on the fraction type and its addition temperature.

Materials and Methods. The study was carried out on ground beef prepared from chilled boneless meat. Samples were made by adding tap water (control - рН 8,2 ± 0,1; ORP 79,5 ± 5 mV), anolyte (pH 3.5 ± 0.1; ORP 232.5 ± 5 mV; the content of the oxidant mixture in the equivalent of active chlorine is 45 ± 5 mg/l; total mineralization is 0.7 mg/ml), or catholyte (pH 10.3 ± 0.1; ORP −218.5 ± 5 mV) ECAS fractions at a 1:10 raw material-to-liquid ratio. The fractions were added at two temperatures: 2 and 13 °C. Shear stress, dynamic viscosity, and flow index were measured on a RHEOTEST 2 rotational viscometer during forward and reverse runs. The experimental data were fitted to the Ostwald equation using TableCurve 2D v5.01 software.

Results. The maximum shear rate in all samples did not exceed 0.9 s⁻¹. The control sample showed the highest shear stress (up to 3045.46 Pa) and the highest dynamic viscosity at unit shear rate (2959.91 Pa·s). In samples with both ECAS fractions, shear stress did not exceed 2427.56 Pa. The lowest dynamic viscosity (2359.15 Pa·s) was recorded for the anolyte sample at an addition temperature of 13 °C (flow index n = 0.245; r² = 0.979). A hysteresis loop was found in all samples, pointing to the thixotropic behavior of the system.

Conclusion. Incorporation of metastable ECAS fractions into ground meat lowers shear stress and dynamic viscosity relative to the control. This may indicate modification of the protein–water matrix and enhanced protein hydration, although this hypothesis requires confirmation by instrumental methods. The most pronounced effect is observed when the anolyte fraction is added at 13 °C. The findings provide a basis for reagent-free control of the rheological characteristics of meat semi-finished products through electrochemical water activation.

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