Effects of acetic acid on the microbial, chemical and sensorial attributes of turkey fillets during refrigerated storage
Subject Areas : Food Microbial Contamination
Tina Taheri
1
(
1. Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran.
)
Ali Fazlara
2
(
Professor, Department of food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
)
Lale Roomiani
3
(
Department of Fishery Science, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
)
Keywords: shelf life, acetic acid, microbial, Turkey fillet, chemical and sensorial attributes,
Abstract :
It is desirable to use a preservative with both antioxidant and antimicrobial properties such as edible acids for preserving of meat. The present study was conducted to evaluate the effect of acetic acids on the shelf life and keeping quality of turkey meat fillets at refrigerated storage temperature. Samples were separated into three groups; untreated (control), treated with acetic acid 1% and 0.5%. Samples were stored at 4±1°C up to 15 days and evaluated periodically (on days 0, 3, 6, 9, 12 and 15) for microbiological (mesophilic and psychrophilic bacterial counts), chemical (pH, peroxide value; PV and total volatile nitrogen; TVN) and sensory (external aspect, muscular elasticity, odor and color) characteristics. Microbial analysis indicated that coating had significant effects (P<0.05) in reducing the mesophilic and psychrophilic bacterial counts with at least a15 days extension of shelf life. In addition, the samples which treated with acetic acid 1% showed a lower amount of TVN, PV and pH compared to other groups as well as a better sensorial acceptability. The results of this study showed that the acetic acid can increase the shelf life of turkey meat fillet without adverse effects on the organoleptic properties.
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