THE IMPACT OF ELECTROLYZED WATER ON THE CHEMICAL PARAMETERS OF SALTED FISH (MOLOHA) AND ITS APPLICATION AS AN ANTIBACTERIAL AGENT AGAINST STAPH. AUREUS

This study examined the antibacterial effectiveness and sensory effects of electrolyzed water (EW) treatments on Staphylococcus aureus, experimentally inoculated in a traditionally salted fish (Moloha) in Egypt. A reference strain (ATCC 6538) was used to inoculate samples at 1.0 × 10⁴CFU/mL. Three groups were evaluated, G1 (rinsing with tap water), G2 (washing with EW), and G3 (dipping in EW for 15 minutes). EW was prepared through electrolysis of 0.2% NaCl solution, producing slightly acidic and alkaline types. Physicochemical properties (salt %, pH, and histamine levels) and microbiological counts were measured throughout a 30-day storage period. Initial S. aureus levels were considerably decreased by 95% (1.30 log) with G2 and G3 treatments. Throughout storage, G3 continuously kept bacterial levels lower than G2, reducing them by 97.35% on day 1 and 91.82% on day 4. Physicochemical analysis revealed stable salt levels (average 15.2%) and safe pH (average 5.9), while EW-treated samples had slightly lower histamine levels. Using a 10-point hedonic scale for sensory evaluation, it was found that EW treatments—particularly G3—significantly enhanced color, texture, and odour at all times. G3 samples maintained high sensory scores (>7), indicating excellent quality, while G1 and G2 showed declines after 15 days. Overall, EW showed greater antibacterial and sensory preservation effects, especially when dipping. According to the study, EW is a successful non-chemical method for improving the quality and safety of salted fish (Moloha).