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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2009 > Volume 8 Number 7 > Alaa Eldin Mohammed Ali Morshedy1 and Khalid Ibrahim Sallam2

Improving the Microbial Quality and Shelf Life of Chicken Carcasses by Trisodium Phosphate and Lactic Acid Dipping

Alaa Eldin Mohammed Ali Morshedy1 and Khalid Ibrahim Sallam2
1Department of Food Control, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt 2Department 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.

Keywords :
Chicken, decontamination, lactic acid, trisodium phosphate, shelf life

Date Deposited : 06 Jul 2011 09:42

Last Modified : 06 Jul 2011 09:42

Official URL: http://www.pjbs.org/ijps/ijps.htm

Volume 8, Number 7, - 2009 , ISSN 1682-8356

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