Effects of sodium lactate and lactic acid on chemical, microbiological and sensory characteristics of marinated chicken

被引:0
|
作者
Smaoui, Slim [1 ]
Ben Hlima, Hajer [1 ]
Ben Salah, Riadh [1 ]
Ghorbel, Raoudha [2 ]
机构
[1] Ctr Biotechnol Sfax, Lab Microorganisms & Biomol, Sfax 3018, Tunisia
[2] Lab Enzymes & Bioconvers, Sfax 3000, Tunisia
来源
AFRICAN JOURNAL OF BIOTECHNOLOGY | 2011年 / 10卷 / 54期
关键词
Marinated chicken; sodium lactate; Lactic acid; Microbial quality; Sensory evaluation; LISTERIA-MONOCYTOGENES; REFRIGERATED STORAGE; POULTRY MEAT; BREAST MEAT; SPOILAGE; PH; COLOR; BEEF; ACCEPTABILITY; TEMPERATURE;
D O I
暂无
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
This study was undertaken to evaluate the chemical changes, microbiological effects and sensory attributes of marinated chicken thighs treated by lactic acid (LA) at different concentrations (0.2, 0.3, 0.5, 0.6, 0.8 and 1%) and sodium lactate (SL) at 1, 1.5, 2, 2.5 and 3%, stored at 4 degrees C. The results reveal that these additives were efficient (P < 0.05) against the proliferation of various spoilage microorganisms; including aerobic, psychrotrophic populations, Pseudomonas spp., Enterobacteriaceae, Staphylococcus aureus and Salmonella spp. The general order of antibacterial activity of the different additives used was; LA > SL. Chemical analysis revealed a reduction in the pH value and also in the total volatile bases nitrogen contents in treated thigh. Overall, the findings demonstrate that the addition of 1% LA in marinated chicken can delay the proliferation of spoilage microorganisms and the appearance of undesirable chemical. This LA concentration improves the sensory attributes and extends the shelf life of the product during refrigerated storage. The LA additive have strong potential and promising properties that can, therefore, open new pathways and opportunities for the poultry industrial production for using efficient, safe, and cost-effective additives.
引用
收藏
页码:11317 / 11326
页数:10
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