The Development of Microbial Count, Psychrotrophic Count, Odor, and Catalase Activity in Chicken Meat Treated with Organic Acid During Shelf Life at Refrigerated Storage

保质期 气味 菌落总数 食品科学 乳酸 化学 平板计数 冷库 过氧化氢酶 动物科学 生物 生物化学 细菌 有机化学 园艺 遗传学
作者
F.M. Bin Jasass
标识
DOI:10.51758/agjsr-3/4-2011-0015
摘要

This study was conducted to evaluate the shelf life of chicken meat after treatment with 10% trisodium phosphate (TSP), 1% lactic acid (LA), and 0.5% acetic acid (AA) solutions. Total count, psychrotrophic count, off-odor, and catalase activity were examined. Chicken carcasses were sprayed with TSP, LA, AA, for 10 seconds and stored at 4 ± 0.5°C for 15 days. Total count of chicken surface control reached 6.5 log CFU/g after 7 days while it reached 5.8, 5.5, and 6.2 log CFU/g in, 10% TS, 0.5% AA, and 1% LA after 13 days of storage, respectively. Total count and psychrotrophic count were significantly lower (P<0.05) for chicken samples treated with LA, AA and TSP than the control samples throughout the entire storage period. Sensory acceptability limit (off-odors) was reached for the control chicken samples on the day 7th, on day 13th for the samples treated with LA, and on day 15th for TSP, and AA treated samples. The number of the catalase positive colonies increased in the control from 78% to 93% within 7 day; also it increased from 70% to 90% in treated samples within 7 day. At the end of the storage period, the effectiveness of TSP and AA was higher than that of LA. The use of TSP, AA, and LA extended the shelf-life period 8, 8, and 6 days for chicken meats, respectively.
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