Asetik ve laktik asit solüsyonlarında ön soğutmanın kanatlı karkaslarının raf ömrü üzerine etkisi
The effect of pre-chilling on the shelflife of poultry carcasse in the lactic and acetic acid solutions
- Tez No: 59240
- Danışmanlar: DOÇ.DR. KAMİL BOSTAN
- Tez Türü: Yüksek Lisans
- Konular: Besin Hijyeni ve Teknolojisi, Food Hygiene and Technology
- Anahtar Kelimeler: Asetik asit, Asitler, Besin saklanması, Tavuklar, Acetic acid, Acids, Food preservation, Chickens
- Yıl: 1997
- Dil: Türkçe
- Üniversite: İstanbul Üniversitesi
- Enstitü: Sağlık Bilimleri Enstitüsü
- Ana Bilim Dalı: Besin Hijyeni ve Teknolojisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
7. SUMMARY The consumption of poultry meat whose value of nutrition is high is constantly increasing. This study was carried out to extent the shelf-life and to improve the microbiological quality of poultry meat. For this propose, the carcasses were treated with the organic acids. The poultry carcasses that were taken from a special slaughter-house after final washer were pre-chilled in tap water (group A), 0.3 % lactic acid (Group B), 1 % acetic acid (Group C) and in the solution that has equally both lactic acid and acetic acid ( Group D) at 15 °C for 15 minutes. Then the carcasses were chilled in water at 4 °C for 30 minutes. After the carcasses drained, they were packed on plates with polyethylene film and stored at 4 °C. During the 0.,2.,4.,6.,8. and 10th days of cold storage, the carcasses were analysed microbiologically, chemically and organoleptically. It was determined that the total colony and Enterobacteriaceae counts of treated carcasses with organic acids were lower than the control group during the storage. However it was noticed that there was no significant difference (P<0.05) between the total colony and Enterobacteriaceae counts of carcasses which were in group B,C and D. It was observed that the Pseudomonas counts in the control group and the treated carcasses with acids increased instantly. It was proved that Pseudomonas dominated microflora in group A carcasses after the second day of the storage, and they dominated microflora in the carcasses which were treated with acids after the 4th day of the storage. During the cold storage, the counts of mould-yeast of whole carcasses increased. It was determined that although the concentration of acetic acid was higher than lactic acid, the difference of the mould-yeast counts between group B and C was not really important statistically. The amount of ammonia in the 100 g fresh carcasses skin was between 7.47 - 8.17 mg. During the cold storage, the amount of ammonia increased as parallel the rise of total colony and Pseudomonas counts. It was determined that 67at the begining of the organoleptically spoilage, the amount of amonia in the 100 g skin was 3 1.57 mg (4th day) in the group A carcasses, 33.83 mg (6th day) in the group B carcasses, 32.87 mg (8th day) in the group C carcasses, 30.93 mg (8th day) in the group D carcasses respectively. The same values for the group A, B, C and D respectively were 62.67 mg (6th day),64.17 mg (8th day), 46.60 mg (10th day), 43.93 mg (10th day) at the day that indicated tipical changes. The pH values of groups respectively were 6.47, 6.49, 6.49, 6.48 at the same day. It was recognised that there was no difference between the control group and the carcasses which were treated with organic acids in odour, colour, appereance and flavour. Carcasses in group A spoiled on the 6th day, in group B they spoiled 8th day, in group C and D they spoiled 10th day. The carcasses group D were the best in the microbiological and chemical analyses while there was no difference between the carcasses in group C and D statistically. The pre- chilling with lactic and acetic acids influenced the microbiological quality of carcasses positively and made the shelf-life of carcasses long. a»
Özet (Çeviri)
7. SUMMARY The consumption of poultry meat whose value of nutrition is high is constantly increasing. This study was carried out to extent the shelf-life and to improve the microbiological quality of poultry meat. For this propose, the carcasses were treated with the organic acids. The poultry carcasses that were taken from a special slaughter-house after final washer were pre-chilled in tap water (group A), 0.3 % lactic acid (Group B), 1 % acetic acid (Group C) and in the solution that has equally both lactic acid and acetic acid ( Group D) at 15 °C for 15 minutes. Then the carcasses were chilled in water at 4 °C for 30 minutes. After the carcasses drained, they were packed on plates with polyethylene film and stored at 4 °C. During the 0.,2.,4.,6.,8. and 10th days of cold storage, the carcasses were analysed microbiologically, chemically and organoleptically. It was determined that the total colony and Enterobacteriaceae counts of treated carcasses with organic acids were lower than the control group during the storage. However it was noticed that there was no significant difference (P<0.05) between the total colony and Enterobacteriaceae counts of carcasses which were in group B,C and D. It was observed that the Pseudomonas counts in the control group and the treated carcasses with acids increased instantly. It was proved that Pseudomonas dominated microflora in group A carcasses after the second day of the storage, and they dominated microflora in the carcasses which were treated with acids after the 4th day of the storage. During the cold storage, the counts of mould-yeast of whole carcasses increased. It was determined that although the concentration of acetic acid was higher than lactic acid, the difference of the mould-yeast counts between group B and C was not really important statistically. The amount of ammonia in the 100 g fresh carcasses skin was between 7.47 - 8.17 mg. During the cold storage, the amount of ammonia increased as parallel the rise of total colony and Pseudomonas counts. It was determined that 67at the begining of the organoleptically spoilage, the amount of amonia in the 100 g skin was 3 1.57 mg (4th day) in the group A carcasses, 33.83 mg (6th day) in the group B carcasses, 32.87 mg (8th day) in the group C carcasses, 30.93 mg (8th day) in the group D carcasses respectively. The same values for the group A, B, C and D respectively were 62.67 mg (6th day),64.17 mg (8th day), 46.60 mg (10th day), 43.93 mg (10th day) at the day that indicated tipical changes. The pH values of groups respectively were 6.47, 6.49, 6.49, 6.48 at the same day. It was recognised that there was no difference between the control group and the carcasses which were treated with organic acids in odour, colour, appereance and flavour. Carcasses in group A spoiled on the 6th day, in group B they spoiled 8th day, in group C and D they spoiled 10th day. The carcasses group D were the best in the microbiological and chemical analyses while there was no difference between the carcasses in group C and D statistically. The pre- chilling with lactic and acetic acids influenced the microbiological quality of carcasses positively and made the shelf-life of carcasses long. a»
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