The effect of citric, acetic and propionic acids spray on some microbial, chemical and appearance parameters of packaged chicken meat

Dissertation for Master's Degree in Food Health and Safety

Abstract

Context: Adding food acids to foods, in addition to inhibiting effects on microorganisms, creates the right taste and color in them.

Purpose: The present study was conducted in order to determine the effect of organic acids on some microbial and organoleptic chemical indicators of chicken meat and increase its shelf life. Materials and methods: This study was conducted experimentally in Kohdasht city in 2013 on chicken meat. And to sample the meat of the chicken thighs after spraying with 1% sterile solutions of citric, acetic and propionic acids, packing and storing at 2-4 degrees Celsius and with 2-day intervals, it was tested and the significance of different treatments from the microbial point of view (counting of aerobic mesophiles, counting of coliforms, counting of thermophiles, counting of anaerobes), chemistry (PH and TVN) and Organoleptic (percentage of blood, quality of color and smell) was checked.                                                                                                   Findings: The results showed that the difference between the control sample and the sample treated with acetic and propionic acid was significant, and the difference in the aforementioned parameters between citric acid and acetic acid and propionic acid was significant (P < 0.01) and no difference was observed between acetic acid and propionic acid. According to the microbial, chemical and appearance parameters, the control sample can be treated for 4 days, treated with citric acid for 5 days, and acetic acid and Propionic acid was kept for 6-7 days. Conclusion: According to the results of this study, 1% concentration of these acids can be used to increase the shelf life of chicken meat.

Key words: acetic acid, citric acid, propionic acid, shelf life, chicken meat rtl;">Introduction

Based on the definition provided in the Codex[1] of food, the word "meat" is usually referred to all the edible parts of animals that are used to produce food needed by humans and includes meat and offal[2]. Meat is a collection of skeletal muscle tissues of livestock and slaughter birds, which is associated with fat, connective and bone tissues, lymph nodes and vessels (caplets, veins, capillaries, and lymphatic vessels) and related foundations, and makes up 45% of the weight of live animals and 70% of the weight of live birds. Microorganisms, and especially types of spoilage, are a very suitable environment for the activity of microorganisms, and if external factors are not controlled, they will spoil quickly. The shelf life of meat is significantly affected by the method of slaughtering and the quality of meat production and supply, because during these stages, the initial microbial load of meat is carried out in traditional slaughterhouses as a result of contamination with animal skin, intestinal contents, and water used in the slaughtering and production of animals in Iran. This means that after cutting the meat, it is packed in trays made of polystyrene and stretch film and after cooling, it is sold to the market. Due to the manipulation of meat during its cutting and packaging, the amount of meat contamination increases. Regardless of whether the weather conditions are hot or cold, packaging plays an important role in the production and transportation of meat and can be one of the useful things for optimizing meat production operations in developing countries. Packaging ensures that the meat is protected against loss of moisture, contamination with micro-organisms, discoloration and physical damage, and the color of the meat is more attractive to the consumer. Packaging of fresh meat can be done with a simple cover or by using advanced systems such as vacuum packaging and modified atmosphere packaging. The shelf life of meat pieces packed in a simple way at 4 degrees Celsius is 3 to 5 days. While using vacuum packaging and modified atmosphere packaging, the shelf life of fresh meat pieces or minced meat can be extended (Aalami et al, 2002; Rokni et al, 2001).                                Fresh meat can be done using a simple coating or using advanced systems such as vacuum packaging and modified atmosphere packaging. The shelf life of meat pieces packed in a simple way at a temperature of 4 degrees Celsius is 3 to 5 days. While using vacuum packaging and modified atmosphere packaging, the shelf life of fresh meat pieces or minced meat can be extended (Rokni, 1998; Jey, 2005; Davidson et al, 2005). The natural pH level of meat may also prevent the growth of some bacteria, but it promotes the growth of another group of microorganisms (Razavilar, 1998). Low pH in the range of 4 to 4.5 prevents the growth of spoilage microorganisms and pathogenic microorganisms.  To reduce the pH of food, it is possible to use organic acids such as citric acid, benzoic acid, acetic acid, lactic acid, propionic acid, etc., which are considered edible acids (Ghasemian, 2000). RTL; "> Effect of steak, citric and propionic acid spray on some microbial, chemical and appearance parameters of packed poultry meat

1-2-2- 2-2-2 Aerobic Count Counts Counting of anaerobes Measuring PH and TVN Appearance characteristics of packaged chicken meat under the effect of organic acids in Kohdasht city in 1992 Increasing the shelf life of packaged chicken meat is under the effect of organic acids.

1-3- Assumptions or research questions

Using propionic acid, citric acid and acetic acid, the shelf life of meat at refrigerator temperature is longer.                                                                               The use of propionic, citric and acetic organic acids does not have an adverse effect on the smell and appearance of meat

Abstract

Background: Adding edible acids to foodstuffs 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 degrees Celsius, and at intervals of 2 days tested durations. Different statistical analyzes 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 citric acid was significant (P<0.01). The difference between acetic acid and propionic acid was not significant. By regarding the microbial and chemical parameters, we can preserve the control for 4 days, treatment with citric acid for 5 days and care samples with acetic and propionic acids until 6-7 days.