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Effect of acetic acid on some quality properties of chicken breast during refrigeration

تأثير المعاملة بحمض الخل في بعض صفات جودة صدر الدجاج الطازج خلال التخزين المبرد

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 Publication date 2012
and research's language is العربية
 Created by Shamra Editor




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This study was conducted at the laboratories of Food Science Department at the Faculty of Agriculture, Damascus University in order to study the possibility of prolonging the shelf life of chicken breast by vacuum packaging and treating with acetic acid. Chicken breasts were immersed into a solution having 1% or 2% of acetic acid concentration for 30 sec. and packaged with vacuumed and not vacuumed sacs. Samples were preserved at 4±1 ºC for 21 days and examined after 0, 7, 14 and 21 days of refrigeration for microbiological, chemical and sensory properties. Microbiological analyses included determination of total count of bacteria, coliforms, Salmonella, anaerobic bacteria, Pseudomonas, yeasts and molds. Chemical analyses included determination of pH value and non-protein nitrogen. Sensory properties were evaluated for color, smell and texture. Results revealed that samples immersed into a solution with 1% and 2% of acetic acid concentration had affectively improved quality and sensory properties of chicken breast for more than 14 days compared with control samples and the samples treated by 2% of acetic acid with vacuum packaging had the best quality results.


Artificial intelligence review:
Research summary
تهدف هذه الدراسة إلى استكشاف إمكانية إطالة مدة تخزين لحم صدر الدجاج من خلال معالجته بحمض الخل وتعبئته بتفريغ الهواء. تم غمر عينات صدر الدجاج في محلول حمض الخل بتركيز 1% و2% لمدة 30 ثانية، ثم تم تعبئتها في أكياس مفرغة من الهواء وأخرى غير مفرغة. تم حفظ العينات عند درجة حرارة 4±1 م لمدة 21 يوماً، وتم فحصها على فترات زمنية مختلفة (0، 7، 14، و21 يوماً) لتقييم الخصائص الميكروبية والكيميائية والحسية. أظهرت النتائج أن المعالجة بحمض الخل بتركيز 1% و2% حسنت بشكل فعال من جودة وخصائص لحم صدر الدجاج الحسية لأكثر من 14 يوماً مقارنة بعينات الشاهد. وكانت العينات المعالجة بحمض الخل بتركيز 2% والمحفوظة بتفريغ الهواء هي الأفضل من حيث الجودة.
Critical review
دراسة نقدية: الدراسة تقدم معلومات قيمة حول تأثير حمض الخل على إطالة مدة تخزين لحم صدر الدجاج، ولكن هناك بعض النقاط التي يمكن تحسينها. أولاً، لم تتناول الدراسة تأثير المعاملة بحمض الخل على القيمة الغذائية للدجاج بشكل مفصل. ثانياً، يمكن توسيع نطاق الدراسة ليشمل أنواع أخرى من اللحوم أو المنتجات الغذائية لمعرفة ما إذا كانت النتائج قابلة للتطبيق على نطاق أوسع. ثالثاً، كان من الممكن استخدام تركيزات مختلفة من حمض الخل لمعرفة التأثير الأمثل بشكل أكثر دقة. وأخيراً، لم تتناول الدراسة تأثير العوامل البيئية الأخرى مثل الرطوبة والضوء على جودة اللحم المخزن.
Questions related to the research
  1. ما هو الهدف الرئيسي من الدراسة؟

    الهدف الرئيسي من الدراسة هو استكشاف إمكانية إطالة مدة تخزين لحم صدر الدجاج من خلال معالجته بحمض الخل وتعبئته بتفريغ الهواء.

  2. ما هي التركيزات المستخدمة من حمض الخل في الدراسة؟

    تم استخدام تركيزين من حمض الخل في الدراسة: 1% و2%.

  3. ما هي الفحوصات التي أجريت على العينات خلال فترة التخزين؟

    تم إجراء فحوصات ميكروبية وكيميائية وحسية على العينات خلال فترة التخزين لتقييم الجودة.

  4. ما هي النتيجة الرئيسية التي توصلت إليها الدراسة؟

    النتيجة الرئيسية هي أن المعالجة بحمض الخل بتركيز 1% و2% حسنت بشكل فعال من جودة وخصائص لحم صدر الدجاج الحسية لأكثر من 14 يوماً مقارنة بعينات الشاهد.


References used
Anderson, M. E. and H. E. Huff. 1987. Evaluation of an automated beef carcass washing and sanitizing system under production conditions. J. of Food Protec., 51: 874-877
Baston, O. and I. Tofan. 2008. Refrigerated chicken freshness. Correlation between easily hydrolysable nitrogen, pH value and biogenic amine contents. The Annals of the University Dunarea de jos of Galati Fascicle 6: 37-43
Dainty, R. H. and B. M. Mackey .1992. The Relationship between the Phenotypic Properties of Bacteria from Chill-Stored Meat and Spoilage Processes. J. Appl. Bact. 73: 103S-114S
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