Alaa Eldin Mohammed Ali Morshedy
Department of Food Control, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
Khalid Ibrahim Sallam
Department of Food Hygiene and Control, Faculty of Veterinary Medicine,Mansoura University, Mansoura 35516, Egypt
ABSTRACT
This study determined the influence of Trisodium Phosphate (TSP) and Lactic Acid (LA) dipping on the microbial load and shelf life of broiler chicken carcasses during refrigerated storage for 8 days at 2±1oC. The results indicated that both TSP (12%) and LA (2%) dipping significantly reduced the initial microbial load of Aerobic Plate Counts (APC), Psychrotrophic Counts (PTC), Total Proteolytic Counts (PLC) and Enterobacteriaceae Counts (EBC) just after dipping and throughout the storage period in comparison with the control. At the beginning of storage (day 0), no significant differences in the microbial reductions were detected between TSP and LA treatments. By the day 8 of the storage, however, LA-dipping indicated a higher (p<0.01) mean reductions in APC, PTC and PLC than the corresponding reductions obtained by TSP-dipping. The untreated carcasses would have a refrigerated shelf life between 4 and 5 days while after chemical dipping, the shelf life extended to about 7 days in TSP-treated carcasses and 8 days in LA-treated carcasses. Therefore, both TSP and LA can be applied on poultry carcasses to reduce their microbial load and extend their shelf life during refrigerated storage.
PDF References Citation
How to cite this article
Alaa Eldin Mohammed Ali Morshedy and Khalid Ibrahim Sallam, 2009. Improving the Microbial Quality and Shelf Life of Chicken Carcasses by Trisodium Phosphate and Lactic Acid Dipping. International Journal of Poultry Science, 8: 645-650.
DOI: 10.3923/ijps.2009.645.650
URL: https://scialert.net/abstract/?doi=ijps.2009.645.650
DOI: 10.3923/ijps.2009.645.650
URL: https://scialert.net/abstract/?doi=ijps.2009.645.650
REFERENCES
- Anang, D.M., G. Rusul, J. Bakar and F.H. Ling, 2007. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C. Food Control, 18: 961-969.
CrossRefDirect Link - Capita, R., C.A. Calleja, M.C.G. Fernandez and B. Moreno, 2002. Review trisodium phosphate (TSP) treatment for decontamination of poultry. Food Sci. Technol. Int., 8: 11-24.
CrossRef - Colin, P. and G. Salvat, 1996. Decontamination of Poultry Carcasses Using Trisodium Phosphate Treatment. In: Factors Affecting the Microbial Quality of Meat. 4-Microbial Methods for the Meat Industry (Concerted Action CT94-1456), Hinton, M.H. and C. Rowlings (Eds.). University of Bristol Press, UK., pp: 227-237.
- De Ledesma, A.M.R., H.P. Riemann and T.B. Farver, 1996. Short-time treatment with alkali and/or hot water to remove common pathogenic and spoilage bacteria from chicken wing skin. J. Food Prot., 59: 746-750.
Direct Link - Del-Rio, E., M.P. Moran, M. Prieto, C.A. Calleja and R. Capita, 2007. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. Int. J. Food Microbiol., 115: 268-280.
Direct Link - Deumier, F., 2006. Decontamination of deboned chicken legs by vacuum-tumbling in lactic acid solution. Int. J. Food Sci. Technol., 41: 23-32.
Direct Link - Dorsa, W.J., C.N. Cutter and G.R. Siragusa, 1997. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua and Clostridium sporogenes. J. Food Prot., 60: 619-624.
Direct Link - Ellerbroek, L., E.M. Okolocha and E. Weise, 1997. Decontamination of poultry meat with trisodium phosphate and lactic acid. Fleischwirtschaft, 77: 1092-1094.
Direct Link - Huffman, R.D., 2002. Current and future technologies for the decontamination of carcass and fresh meat. Meat Sci., 62: 285-294.
CrossRef - Hwang, C.A. and L.R. Beuchat, 1995. Efficacy of selected chemicals for killing pathogenic and spoilage microorganisms on chicken skin J. Food Prot., 58: 19-23.
Direct Link - Lambert, A.D., J.P. Smith and K.L. Dodds, 1991. Shelf life extension and microbiological safety of fresh meat: A review. Food Microbiol., 8: 267-297.
CrossRefDirect Link - Okolocha, E.C. and L. Ellerbroek, 2005. The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat. Food Control, 16: 217-225.
CrossRef - Sallam, K.I. and K. Samejima, 2004. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. LWT-Food Sci. Technol., 37: 865-871.
CrossRefDirect Link - Sallam, K.I. and K. Samejima, 2004. Effects of trisodium phosphate and sodium chloride dipping on the microbial quality and shelf life of refrigerated tray-packaged chicken breasts. Food Sci. Biotechnol., 13: 425-429.
PubMed - Sawaya, W.N., A.S. Elnawawy, S. Al-Zenki, J. Al-Otaibi, H. Al-Omirah and H. Al-Amiri, 1994. Storage stability of chicken as affected by MAP and lactic acid treatment. J. Food Sci., 60: 611-614.
Direct Link - Van der Marel, G.M., J.G. van Logtestijn and D.D.A. Mossel, 1983. Bacteriological quality of broiler carcasses as affected by in-plant lactic acid decontamination. Int. J. Food Microbiol., 6: 31-42.
PubMed - Whyte, P., J.D. Collins, K. McGill, C. Monahan and H. O'Mahony, 2001. Quantitative investigation of the effects of chemical decontamination procedures on the microbiological status of broiler carcasses during processing. J. Food Prot., 64: 179-183.
Direct Link - Smulders, F.J. and G.G. Greer, 1998. Integrating microbial decontamination with organic acid in HACCP programmes from muscle foods: Prospects and controversies. J. Food Microbiol., 44: 149-169.
CrossRef