Mycological quality of chicken carcasses and extending shelf -life by using preservatives at refrigerated storage | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 62, Issue 3, July 2016, Page 1-7 PDF (3.45 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2016.365293 | ||||
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| Authors | ||||
| Shaltout A* 1; El-diasty M2; Salem M2; Asmaa Hassan3 | ||||
| 1Department of Mycology, Animal Health Research Institute Dokki, Giza | ||||
| 2Department of Food Control, Faculty of Vet. Med. , Benha University, Egypt | ||||
| 3Benha University | ||||
| Abstract | ||||
| The objective of the present study was to evaluate the mycological quality of chicken carcasses and trial for extend shelf life of fresh refrigerated chicken meat using some preservative. A total of 50 random samples of chicken carcasses was collected from student campus of Benha University. The samples were taken aseptically in polyethylene bags without undue delay; they were transferred to the laboratory in ice box and mycologically examined. The results revealed that all the examined samples were physically accepted but had different scores vary from, excellent to good. The mean pH values of chicken carcasses were 6.0 ± 0.04, .The mean value of total fungal and yeast count (TFC /cm2) in examined chicken carcasses were 6.7x102 ± 1.1x102 and 2.9 x 102 ±7.6x101, respectively. In the examined samples, 8 mould and yeast genera could be identified. The identified mould and yeast belonged to the following genera were Aspergillus spp. (A. candidus, A.flavus, A. fumigatus, A. niger and A. ochraceus), Penicillium spp. (P. aethiopicum, P. citrinum, P. corylophilum, P. decumbence, P. griseofulvum and P. oxalicum), Cladosporium spp., Fusarium spp., Mucor species, candida spp., Rhodotorula spp. and Torulopsis spp. The chicken carcasses were packed into plastic bags after sprayed with potassium sorbate (2%& 2.5%), soaked in H2O2 (0.1% & 0.5%) and sprayed with natamycin (0.1% and 0.2%). The samples were stored in refrigerator at 4°C and examined after preparation and after 5 days. The obtained result showed that natamycin (0.2%) cause high reduction percent in the total fungal and yeast count in chicken carcasses than other antifungal used. | ||||
| Keywords | ||||
| chicken carcasses; preservative; mould; yeast | ||||
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