76D-20 |
Evaluation of sodium diacetate and commercial bacteriosins on raw poultry meat shelf life and flavor acceptability |
E. Y. PALANG1, R. T. Toledo1, and V. Areekul. (1) Food Science, University of Georgia, 1020 Department of Food Science, Athens, GA 30602 Successful shelf life extension of raw poultry meats continues to challenge the poultry industry. Available antimicrobial agents are costly and poultry processing plants usually do not apply them effectively. In addition, antimicrobial agents may impart objectionable flavor. We studied the bacteriostatic properties of sodium diacetate and commercial bacteriosins on raw poultry meat at effective levels below the flavor threshold. Raw chicken leg quarters coated with solutions containing sodium diacetate (SDA) and bacteriosins MG200 and MG300 (Rhodia). Solutions containing SDA at 1.5 or 3.0% and MG200 or MG300 at 3.0% was pH adjusted to 4.5 using citric acid and added to meat at 10% of total meat weight in a tumbler. The mixture was tumbled 5 min at 5 rpm no vacuum. The treated meats were packed in a plastic bag and stored at 2oC for shelf life studies. For the salmonella study, a nalidixic acid tolerant strain of Salmonella typhimurium was inoculated on a 2.54 x 2.54 cm2 area of the skin of the above treated meat. Flavor acceptability of uninoculated treated meats after 3 days in storage and baking to an internal temperature of 65 oC was evaluated by sensory testing using triangle test technique. The shelf life of raw poultry treated with 3.0% SDA solution was 5 days longer than the control, and 10 days longer when the solution contained both 3.0% SDA and 3.0% MG 300. All levels of SDA and MG300 or MG300 used in the test were below the flavor threshold (p<.01). S. typhimurium data indicate no effect of 1.5% SDA solutions but studies are continuing on 3.0% SDA and MG200 or MG300. An effective method of application and level of bacteriostatic agent was found to extend shelf life of raw poultry meat at below flavor threshold levels.
Session 76D, Muscle Foods II
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