Improving the Microbial Quality and Shelf Life of Chicken Carcasses by Trisodium Phosphate and Lactic Acid Dipping
DOI:
https://doi.org/10.3923/ijps.2009.645.650Keywords:
Chicken, decontamination, lactic acid, shelf life, trisodium phosphateAbstract
This study determined the influence of Trisodium Phosphate (TSP) and Lactic Acid (LA) dipping on the microbial load and shelf life of broiler chicken carcasses during refrigerated storage for 8 days at 2±1oC. The results indicated that both TSP (12%) and LA (2%) dipping significantly reduced the initial microbial load of Aerobic Plate Counts (APC), Psychrotrophic Counts (PTC), Total Proteolytic Counts (PLC) and Enterobacteriaceae Counts (EBC) just after dipping and throughout the storage period in comparison with the control. At the beginning of storage (day 0), no significant differences in the microbial reductions were detected between TSP and LA treatments. By the day 8 of the storage, however, LA-dipping indicated a higher (p<0.01) mean reductions in APC, PTC and PLC than the corresponding reductions obtained by TSP-dipping. The untreated carcasses would have a refrigerated shelf life between 4 and 5 days while after chemical dipping, the shelf life extended to about 7 days in TSP-treated carcasses and 8 days in LA-treated carcasses. Therefore, both TSP and LA can be applied on poultry carcasses to reduce their microbial load and extend their shelf life during refrigerated storage.
References
Vanderzant, C. and D.F. Splittstoesser, 1992. Compendium of Methods for the Microbiological Examination of Foods. 3rd Edn., American Public Health Association, Washington, DC.
Anang, D.M., G. Rusul, J. Bakar and F.H. Ling, 2007. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C. Food Control, 18: 961-969.
Capita, R., C.A. Calleja, M.T.G. Arias, B. Moreno and M.C.G. Fernandez, 2000. Effect of trisodium phosphate on mesophilic and psychrotrophic bacterial flora attached to the skin of chicken carcasses during refrigerated storage. Food Sci. Technol. Int., 6: 345-350.
Capita, R., C.A. Calleja, M.C.G. Fernandez and B. Moreno, 2002. Review trisodium phosphate (TSP) treatment for decontamination of poultry. Food Sci. Technol. Int., 8: 11-24.
Colin, P. and G. Salvat, 1996. Decontamination of Poultry Carcasses Using Trisodium Phosphate Treatment. In: Factors Affecting the Microbial Quality of Meat. 4-Microbial Methods for the Meat Industry (Concerted Action CT94-1456), Hinton, M.H. and C. Rowlings (Eds.). University of Bristol Press, UK., pp: 227-237.
Cousin, M.A., J.M. Jay and P.C. Vasavada, 1992. Psychrotrophic Microorganisms. In: Compendium of Methods for the Microbiological Examination of Foods, Vanderzand C. and D.F. Splittstoesse (Eds.). American Public Health Association, Washington, DC., pp: 153-168.
De Ledesma, A.M.R., H.P. Riemann and T.B. Farver, 1996. Short-time treatment with alkali and/or hot water to remove common pathogenic and spoilage bacteria from chicken wing skin. J. Food Prot., 59: 746-750.
Del-Rio, E., M.P. Moran, M. Prieto, C.A. Calleja and R. Capita, 2007. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. Int. J. Food Microbiol., 115: 268-280.
Deumier, F., 2006. Decontamination of deboned chicken legs by vacuum-tumbling in lactic acid solution. Int. J. Food Sci. Technol., 41: 23-32.
Dorn, P., P. Krabisch and H. Gehra, 1989. Investigations on Salmonella decontamination of broiler carcasses. Arch. Geflugelkunde, 53: 123-134.
Dorsa, W.J., C.N. Cutter and G.R. Siragusa, 1997. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua and Clostridium sporogenes. J. Food Prot., 60: 619-624.
Ellerbroek, L., E.M. Okolocha and E. Weise, 1997. Decontamination of poultry meat with trisodium phosphate and lactic acid. Fleischwirtschaft, 77: 1092-1094.
FAO, 2006. Databases: Food Balance Sheets. Food and Agriculture Organization of the United Nations, Rome, Italy.
Giese, J., 1993. Salmonella reduction process receiv approval. Food Technol., 47: 110-110.
Gill, C.O. and N. Penney, 1977. Penetration of bacteria into meat. Applied Environ. Microbiol., 33: 1284-1286.
Gupta, L.K. and Y. Nagamohini, 1992. Penetration of poultry meat by Pseudomona and Lactobacillus sp. World J. Microbiol. Biotechnol., 8: 212-213.
Huffman, R.D., 2002. Current and future technologies for the decontamination of carcass and fresh meat. Meat Sci., 62: 285-294.
Hwang, C.A. and L.R. Beuchat, 1995. Efficacy of selected chemicals for killing pathogenic and spoilage microorganisms on chicken skin J. Food Prot., 58: 19-23.
ICMSF (International Commission on Microbiological Specification for Foods), 1978. Microorganisms in Foods. 1. Their Significance and Methods of Enumeration. 2nd Edn., University of Alabama, Toronto, pp: 140-143.
ICMSF (International Commission on Microbiological Specification for Foods), 1986. Microorganisms in Foods 2. Sampling for Microbiological Analysis Principles and Specific Applications. 2nd Edn., University of Toronto Press, Toronto, Canada.
Kim, C.R. and D.L. Marshall, 1999. Microbiological colour and sensory changes of refrigerated chicken legs treated with selected phosphates. Food Res. Int., 32: 209-215.
Lambert, A.D., J.P. Smith and K.L. Dodds, 1991. Shelf life extension and microbiological safety of fresh meat: A review. Food Microbiol., 8: 267-297.
Okolocha, E.C. and L. Ellerbroek, 2005. The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat. Food Control, 16: 217-225.
Sakhare, P.Z., N.M. Sachindra, K.P. Yashoda and D.N. Rao, 1999. Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass. Food Control, 10: 189-194.
Sallam, K.I. and K. Samejima, 2004. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. LWT-Food Sci. Technol., 37: 865-871.
Sallam, K.I. and K. Samejima, 2004. Effects of trisodium phosphate and sodium chloride dipping on the microbial quality and shelf life of refrigerated tray-packaged chicken breasts. Food Sci. Biotechnol., 13: 425-429.
Sawaya, W.N., A.S. Elnawawy, S. Al-Zenki, J. Al-Otaibi, H. Al-Omirah and H. Al-Amiri, 1994. Storage stability of chicken as affected by MAP and lactic acid treatment. J. Food Sci., 60: 611-614.
Smulders, F.J.M., 1987. Prospectives for Microbial Decontamination of Meat and Poultry by Organic Acids with Special Reference to Lactic Acid. In: Elimination of Pathogenic Organisms from Meat and Poultry, Smulders, F.J.M. (Ed.). Elsevier, New York, pp: 319-344.
Theron, M.M. and J.F.R. Lues, 2007. Organic acids and meat preservation: A review. Food Rev. Int., 23: 141-158.
Van der Marel, G.M., J.G. van Logtestijn and D.D.A. Mossel, 1983. Bacteriological quality of broiler carcasses as affected by in-plant lactic acid decontamination. Int. J. Food Microbiol., 6: 31-42.
Whyte, P., J.D. Collins, K. McGill, C. Monahan and H. O'Mahony, 2001. Quantitative investigation of the effects of chemical decontamination procedures on the microbiological status of broiler carcasses during processing. J. Food Prot., 64: 179-183.
Zeitoun, A.A.M. and J.M. Debevere, 1992. Decontamination with lactic acid/sodium lactate buffer in combination with modified atmosphere packaging effects on the shelf life of fresh poultry. Int. J. Food Microbiol., 16: 89-98.
Smulders, F.J. and G.G. Greer, 1998. Integrating microbial decontamination with organic acid in HACCP programmes from muscle foods: Prospects and controversies. J. Food Microbiol., 44: 149-169.
Downloads
Published
Issue
Section
License
Copyright (c) 2009 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
