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Comparison with the effect of organic acids on preservation of microbial, chemical and organoleptic of chicken's meat

Hajipour, Abdollah and Noroozi, Mostafa and Zavoshy, Roza and Mohammad pourasl, Asghar (2015) Comparison with the effect of organic acids on preservation of microbial, chemical and organoleptic of chicken's meat. [Artefact]

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Abstract

Background: Adding edible acids to foodstuff not only makes a control in microorganisms, but also causes an appropriate taste and color. Objective: The main aim of this study was the relationship between the effect of organic acids on microbial, chemical and organoleptic and its shelf life chicken's meat. Methods: This experimental study was conducted on chicken's meat. At first chicken's meat with %1 solution of sterilized citric, acetic, and propionic acids, and then packed. The samples of packed meats were kept at temperature below 4 celsius degree, and at interval of 2 days tested durations. Different statistical analyses of parameters were investigated through microbial count of aerobic mesophylls, coliforms, psychotropics and nonaerobics), chemical (PH, Total volatile nitrogen, TVN) and organoleptic (percentage of plasma, smell and taste quality). Findings: The results showed that the difference between control and treatment samples with acetic acid and propionic was significant (P<0.01). Also, the difference between control and treatment of acetic acid, propionic acid and citrice acid was significant (P<0.01). The difference between acetic acid and propionic was not significant. By regarding the microbial and chemical parameters, we can preserve the control for 4 days, treatment with citric acid 5 days and care samples with acetic and propionic acids until 6-7 days. Conclusion: With regards to the results of this study, it is possible to use %1 concentration of such organic acids in order to increase the preservation of chicken's meat without causing any kind of undesired superficiality. Keywords: acetic acid, citric acid, propionic acid, shelf life, chicken's meat.

Item Type: Artefact
Subjects: Q Science > QR Microbiology > QR180 Immunology
Divisions: University Thesis > Faculty of Health > Health and Food Safety
Depositing User: Health School Students
Date Deposited: 09 May 2015 06:52
Last Modified: 07 Dec 2016 12:12
URI: http://eprints.qums.ac.ir/id/eprint/89

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