Improvement of the Chemical and Microbial Quality of Marketed Chicken Meat Using Organic Acids
Saleh, E., El-morshdy, A., Aboelmkarm, M. (2022). Improvement of the Chemical and Microbial Quality of Marketed Chicken Meat Using Organic Acids. EKB Journal Management System, 8(2), 16-21. doi: 10.21608/djvs.2022.262814
Ebeed Saleh; Alaa Eldin El-morshdy; Mohamed Aboelmkarm. "Improvement of the Chemical and Microbial Quality of Marketed Chicken Meat Using Organic Acids". EKB Journal Management System, 8, 2, 2022, 16-21. doi: 10.21608/djvs.2022.262814
Saleh, E., El-morshdy, A., Aboelmkarm, M. (2022). 'Improvement of the Chemical and Microbial Quality of Marketed Chicken Meat Using Organic Acids', EKB Journal Management System, 8(2), pp. 16-21. doi: 10.21608/djvs.2022.262814
Saleh, E., El-morshdy, A., Aboelmkarm, M. Improvement of the Chemical and Microbial Quality of Marketed Chicken Meat Using Organic Acids. EKB Journal Management System, 2022; 8(2): 16-21. doi: 10.21608/djvs.2022.262814

Improvement of the Chemical and Microbial Quality of Marketed Chicken Meat Using Organic Acids

Damanhour Journal of Veterinary Sciences
Volume 8, Issue 2, September 2022, Page 16-21  XML PDF (336.04 K)
DOI: 10.21608/djvs.2022.262814
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Authors
Ebeed Saleh1; Alaa Eldin El-morshdy2; Mohamed Aboelmkarm email 1
1Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Damanhour University, Damanhour, Egypt
2Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
Abstract
This study aimed to determine the impact of organic acids (acetic acid, lactic acid, and lemon juice) at concentrations 1% and 2% to enhance sensory parameters and chicken meat’s chemical and microbiological quality. Seventy chicken meat samples were collected from Damanhur city market , Egypt. The samples were divided into seven groups control, where collected chicken samples were represented by control, acetic acid 1%, acetic acid 2%, lactic acid 1%, lactic acid 2%, lemon juice 1% and lemon juice 2% treated groups after dipping for 5 minutes (35 samples, 5 for each group) also, after 10 minutes the protocol repeated. The results indicated that sensory evaluation of all treated samples was improved, especially in the acetic acid 2% and lactic acid 2% treated groups. The pH significantly decreased in all treatments, especially lactic and acetic 2% at 10 minutes of dipping. The TVN and TBA mean values were reduced in all treated groups, especially under the effect of acetic acid 2% for 10 minutes. The APC, the TEC and the TCC mean values were reduced in all treated groups, especially under the acetic acid 2% effect after 5 and 10 minutes. The S. aureus count and the total pseudomonas count mean values were reduced under acetic acid 2%, respectively. It was concluded that acetic acid 2% in dipping water for 10 minutes is highly effective in decontaminating chicken meat and improving the sensory character, reducing chemical changes.
Keywords
Chicken meat; Organic acids; Chemical; Microbial quality
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