Effects of lemon and kiwi juice in reduction of some pathogens contaminating chicken breast meat | ||||
| Benha Veterinary Medical Journal | ||||
| Article 34, Volume 40, Issue 1, March 2021, Page 169-173 PDF (789.63 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2021.58008.1329 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Alaa Kamal Amin  1; Mohamed Hassan2; Hemmat Ibrahim3; Reham amin4
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| 1Food hygiene and control department,faculty of veterinary medicine,benha university | ||||
| 2food hygiene and control department, faculty of veterinary medicine,benha university | ||||
| 3Meat hygeine, faculty of Veterinary Medicine, Benha University, Egypt | ||||
| 4Faculty of veterinary medicine, benha university | ||||
| Abstract | ||||
| The unacceptable bad quality meat of chickens is a problem for the poultry industry. Therefore, the main objective of current study was improve the sensory, microbiological quality of row hen meat and inhibit the growth of Enterobacteriacea and Staphylococcus using natural juices of kiwi, lemon and their combination and to investigate the deterioration criteria and sensory quality of treated meat during refrigerated storage. Five groups were marinated in marinade solutions containing fruit juices as follow: the 1st group was containing 5% kiwi juice, the 2nd group was containing 10% kiwi juice, the 3rd group was containing 0.04% lemon juice, the 4th group was containing 0.2% lemon juice, the 5th group was containing combination of 10% kiwi juice and 0.2% lemon juice and the 6th group was used as acontrol without kiwi or lemon, all groups were stored at 4ᵒC. Results revealed that using lemon 0,04%, lemon 0.2%, kiwi5%, kiwi10% and mix (lemon 0.2% + kiwi 10%) in zero day made reduction in total bacterial count by 95.3%, 98%, 73.9%, 89.3% and 93.3% respectively and reduction in count of Enterobacteriacae by 58%, 99.8%, 89.23%, 95.64% and 95.51% respectively and reduction in Staphylococcus count by 65.15%, 96.74%, 60.60%, 93.18% and 93.68 respectivly so, it can be used as natural preservatives to control food poisoning diseases , increase shelf life on chicken meat. | ||||
| Keywords | ||||
| Lemon juice; Kiwi juice; Total bacterial count; Enterobacteriacea count; Staphylococcus count | ||||
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