Do you want to publish a course? Click here

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

1655   0   40   0 ( 0 )
 Publication date 2012
and research's language is العربية
 Created by Shamra Editor




Ask ChatGPT about the research

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
rate research

Read More

Grape Vitis Vinifera L. var. "Baladi" was fumigated with acetic acid at two concentrations 75 and 100 %, during two successive seasons 2008/2009, to study their effect comparing of sulfur dioxide pads and control. However, Sulfur dioxide pads were packed in 40 μm polyethylene bags thickness at two concentrations 1 and 1.5 g/ kg fruit. All treatments were stored at 0 ± 1 Cº and 90-95% RH for three months, in cooling units of pome and vine research department in Swaida. Chemical and physical properties were assessed every 15 days intervals, and in every time shelf life was measured for three days at room temperature and calculated as total loss %. Acetic acid treatment effected as well as or better than sulfur dioxide pads during cold storage. Which, acetic acid fumigation decreased weight loss %, decay % and berry shatter %, moreover, berry adherence strength (g) and berry firmness (kg/cm2) were increased, but T.S.S %, total acidity % and sugars % have not significant differences comparing to sulfur dioxide fumigation and control. In addition to that, the application of acetic acid increased shelf life in days by decreasing total loss %; also this treatment improved some sensory properties and was satisfied for consumer demand.
The aim of present research was to study chemical, microbial and sensory changes of commercial eggs during refrigerated storage and after treatment with two different chlorinated water concentrations (100 ppm and 200 ppm) and two different tempera tures (20ºC and 40ºC) for 1 minute. Microbial analysis showed that all eggs samples were free of Pseudomonas, Salmonella, E.coli bacteria, molds and yeasts. The best treatment was (100 ppm at 20 °C), followed by treatment with 100 ppm at 40 ° C and the third one was control sample.
This study was conducted on European grape Vitis Vinifera L. Var. Helwani, for grape vine in full bearing. Fruit were picked, during two harvest dates and for three treatments (pre-cooling directly- pre-cooling after 12 h and without pre-cooling). A 1×1×1 m pre-cooling chamber was designed (cooling efficiency 125 kg\ m3) based on iced water and pumped stream air. In addition to that, we used boxes. Then handled fruit were transferred to the storage units at 0±1Cо and 90-95% RH for two months. The initial and monthly measurements for weight loss%, decay%, ripening indicator, firmness kg/cm2 and total soluble solids TSS % were done. The study showed significant effect of directly application of pre-cooling treatment on decreasing weight loss 0.508% and decay 0.591%.
Gardenia jasminoides is considered as a plant of tropical and suptrofical regions. This plant has a great importance in Germany and Syria. Despite that this research has been done in Germany, it is possible to generalize it for Syria as it was cond ucted in stable laboratory conditions. The experiment was conducted in the environment of greenhouse no. 5 at the Higher Gardening Institute- Branch of Ornamental plants in Berlin. Cuttings imported from Denmark were used after being stored in an atmosphere of high relative humidity reaching 95-100%.
This research carried out to estimate the importance of use of 1-MCP in increasing shelf life of Japanese persimmon ,var (Hachiya) , and maintaining fruits quality. The fruits were treated with different concentrations of 1-MCP (0.5-1-1.5) ppm soon ly after harvest at 20Cᵒ during 24 h, then stored for 6 months at controlled conditions (2Cᵒ and 85% of relative humidity). The samples were taken periodically (every month) to study the changes in fruits composition during storage period. The results showed that treatment with 1-MCP keeps fruits at higher degree of firmness compared to the control, and decreased the loss in weight at storage period.The treatment with 1-MCP decreased as well the changes in the fruits composition of Vitamine c, total acidity (TA) compared to the control. These results indicate that treatment with 1-MCP is effective in increasing shelf-life of Japanese persimmon fruits var (Hachiya).
comments
Fetching comments Fetching comments
Sign in to be able to follow your search criteria
mircosoft-partner

هل ترغب بارسال اشعارات عن اخر التحديثات في شمرا-اكاديميا