This is part of the series: “ECA Generated Radical Water.” All articles in the series are listed there.
Introduction
Very early in my life, I was introduced to Electrochemically Activated Water through SAFIC (South African Fine Industrial Chemicals). Cyril Leibov and I developed a range of consumer chemicals with SAFIC which we took to the retail trade. The project was not successful but my introduction to ECA technology made a lasting impression on me. I am in Nigeria working on a meat project and in discussions about water, prompted by reading I did on Plasma Activated Water for a future project for a UK based company and while meeting with a water treatment engineer the topic of ECA came up. Still in South Africa, I came across this article, written in the Russian language. Using Google Translate, I did my best to translate it and paste it together again.
The technology is decidedly East European/ Russian and I am aware of very few researchers in the West who study its properties despite the fact that I know of a number of companies around the world offering ECA water as cleaning solutions.
The process is very simply described by the following diagram from Gluhchev, Georgi & Ignatov, Ignat & Karadzhov, Stoil & Miloshev, Georgi & Ivanov, Nikolay & Mosin, O.. (2015). Electrochemically Activated Water: Biophysical and Biological Effects of Anolyte and Catholyte Types of Water. European Journal of Molecular Biotechnology. 7. 12-26. 10.13187/ejmb.2015.7.12.
Below I give the fully translated article. I changed the language to convey what I thought was intended by the authors and since I do not speak the Russian language, if anyone come across mistakes that I made in my translation or interpretation and thus, inadvertently ascribed erroneous information to the authors, I offer my sincere apology and ask that you mail me with the corrections at ebenvt@gmail.com or WhatsApp me on +27 71 5453029.
Article by:
Yakovenko NV, Komov IV Regional socio-economic-geographical systems: approaches to the definition // Network journal “Scientific result”. Series “Technologies of business and service”. – V.2, No. 1 (7), 2016.
INNOVATION IN FOOD PRODUCTION AND TRADE UDC 637.521:664.58664 DOI: 10.18413/2408-9346-2016-2-1-24-31
(1) Bal-Prilipko L.V., (2) Leonova B.I., (3) Naumenko L.V.
1) Dean of the Faculty of Food Technologies and Quality Management of Agricultural Products, Doctor of Technical Sciences, Professor. National University of Bioresources and Nature Management of Ukraine st. Colonel Potekhin, 16, Kiev, 03041, Ukraine. E-mail: bplv@mail.ru
2) Candidate of Technical Sciences, Assistant of the Department of Technology of Meat, Fish and Seafood National University of Bioresources and Nature Management of Ukraine st. Colonel Potekhin, 16, Kiev, 03041, Ukraine. E-mail: webmed89@mail.ru
3) Master, National University of Bioresources and Nature Management of Ukraine st. Colonel Potekhin, 16, Kiev, 03041, Ukraine. E-mail: naumenko.lilya@ukr.net
APPLICATION OF ACTIVATED WATER AS THE BASIC COMPONENT OF BRINES FOR MEAT PRODUCTS
Application of Activated Water as the Basic Components of Brines for Meat Products
Introduction:
Water is undoubtedly the most important component of all food products. It significantly affects the qualitative characteristics of foods, particularly their texture (liquid, semi-solid, or solid), surface condition, and internal structure. Water also determines the appearance, taste, and shelf life stability of products. It acts as a universal solvent, participates in evaporation, hydrolytic, and microbiological processes. Due to the physical interaction between water and its dissociation products, such as hydrogen and hydroxyl ions, with proteins, polysaccharides, lipids, and salts, the structure of food products is considerably influenced. Water’s molecular weight is approximately 18.02, and it can exist in three states: liquid, vapor, and ice.
Main Research Findings:
The paper presents results from the analytical screening of the use of electrochemically activated water (EAW) as the primary component in brines for producing meat products. It compares domestic and European water quality standards and evaluates the effects of water hardness, pH, and redox potential (ORP) on meat systems.
It is justified that the use of catholyte (the alkaline fraction of EAW) in brines can eliminate the need for chemical additives and components, improve the rheological properties of the meat, and make the final product environmentally friendly with pronounced antioxidant properties. This method creates favorable conditions for its application in the meat industry.
Electrochemical Activation (ECA):
The ECA process transforms water into a metastable state, creating abnormal physicochemical properties such as changes in ORP, pH, and conductivity. Catholyte is alkaline with a pH of around 10-11 and ORP ranging from -200 to -800 mV, while anolyte is acidic, with a pH of 4-5 and an ORP of +500 to +1100 mV. Both solutions exhibit properties that can be leveraged to enhance the meat production process.
- Catholyte has strong reducing properties, enhancing water-binding and emulsifying capacities of proteins, thus improving the juiciness and texture of meat.
- Anolyte possesses strong oxidizing and antimicrobial properties, preventing the growth of harmful microorganisms, including Staphylococcus aureus and Salmonella, even in low concentrations.
Water Properties:
The unique nature of water results from its ability to form complex cluster structures, creating a hierarchical liquid crystalline arrangement that stores and transmits information. This structure significantly influences the product’s consistency and quality.
Conclusion:
The use of activated water, particularly catholyte, in meat processing offers several advantages:
- Regulates pH and ORP without additional chemicals.
- Improves protein hydration and water retention, leading to juicier and more tender meat.
- Reduces water hardness and the presence of toxic heavy metals, contributing to a safer final product.
- Accelerates brining and salting processes, reduces salt consumption, and enhances overall product quality.
This is a summary and translation of the document’s main points. Specific references and the broader theoretical framework are retained in the original language. Let me know if you’d like further details translated or expanded.
Original Article
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