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International Journal of Poultry Science

Effect of Calcium Lactate, Sodium Diacetate and Sodium Chloride Mixture on the Microbiological, Chemical and Sensory Properties of Chicken Nuggets Stored in Refrigeration and under Modified Atmospheres

E. Yavas1 and B. Bilgin21
1Institute of Natural and Applied Sciences, Namik Kemal University, 59030 Tekirdag, Turkey 2Department of Food Engineering, Faculty of Agriculture, Namik Kemal University, 59030 Tekirdag, Turkey
Abstract :

This study was conducted to assess the effects of 0.5% Preservative Mixture (PM) containing
calcium lactate (40%), sodium diacetate (40%) and sodium chloride (20%) on the microbiological, chemical and sensory quality of chicken meat nuggets stored at 4±2oC and under Modified Atmosphere Packaging (MAP). There were two experimental groups of samples, namely control and PM-treated. The results showed that the PM-treated nugget samples had significantly (P<0.05) lower total bacterial count (TAB), coliform, Peroxide Value (PV) and Free Fatty Acids (FFA). At the same time, PM-treated nugget samples markedly higher scores for sensory evaluation such as appearance, texture, taste, odour and totally.

Keywords :
Modified atmosphere packaging, organic acids, poultry, preservatives

Date Deposited : 25 Jun 2011 10:07

Last Modified : 25 Jun 2011 10:07

Official URL:

Volume 9, Number 1, - 2010 , ISSN 1682-8356

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