Food & Nutrition

Arab Journal of Food & Nutrition
66. Study the Properties of Broiler Carcasses Treated with Lactic Acid
(2003)
Anas M. Ismaeil\ University of Jordan
Supervisor: Dr. Basem Al-Abdullah
Investigations were carried out to study the influence of lactic acid dipping
treatments on the bacteriological, chemical and sensory properties of chicken carcasses
stored at 4 and 12°C for 3, 7 and 10 days.
Results show that treatments of the carcasses with 2 and 4% lactic acid initially
caused a decrease in both aerobic plate count (APC) and Enterobacteriaceae count by
about log 10 1.4 and 1.8cfu/ g for APC and at log 10 1.1 and 1.2cfu/g for
Enterobacteriaceae, respectively. Increased storage time up to ten days at any of the
two storage temperatures resulted in a significantly higher APC and
Enterobacteriaceae count in both treated and untreated carcasses up to the limit that
carcasses considered spoilage. Presumptive Salmonella test indicated that for the
untreated carcasses there were two out of six (33%) carcasses initially positive. After
ten days storage at 4 and 12°C the Salmonella positive increased to four out of six
(67%) and five out of six (83%); respectively. The treated carcasses with 2 and 4%
lactic acid caused complete inhibition of Salmonella throughout the storage time at any
of the two temperatures.
It was found that the pH of the chicken meat carcasses treated with 2 and 4%
lactic acid at any of the 4 and 12°C for a maximum of ten days were not significantly
changed, the values ranged between minimum of 6.09, of the carcasses treated with
4% lactic acid initially, to maximum of 6.33 of the control carcasses stored at 12°C
after ten days. Thiobarbituric acid (TBA) values of the treated and untreated carcasses
generally slightly and gradually increased as the time of storage increased up to ten
days, irrespective to the storage temperatures. However, higher TBA values were
detected in the carcasses stored at 12°C after three days and continue so up to ten days.
The organoleptic evaluations (depend on color, appearance, odor and texture) of
chicken carcasses stored at 4 and 12°C revealed that the initiation of the spoilage was
detected after seven and three days respectively, irrespective to lactic acid treatments.
The color of the control carcasses (untreated) retained its natural color during the first
three days in both storage temperatures. After three days up to ten days storage period
at 4°C both the treated and untreated carcasses color received low evaluation, the color
changed to pale yellow more so for the colors of the carcasses stored at 12°C. In
general, similar trend of appearance, odor and texture of the carcasses had been
observed. All product sensory characteristics had negative correlation coefficients with
all study factors (lactic acid concentration, time and temperature of storage) and with
bacterial growth.
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Volume 11, No. 25, 2011
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