Broiler skin color as affected by organic acids: influence of concentration and method of application

Abstract

Color of broiler skin was evaluated after exposure to organic acids under various concentrations and simulated potential plant application conditions. Breast skin from chilled broiler carcasses was treated with acetic (AA), citric (CA), lactic (LA), malic (ML), mandelic (MN), propionic (PA), or tartaric (TA) acids at 0.5, 1, 2, 4, and 6% concentrations. Each acid and concentration was applied in simulated dip (23 C for 15 s), scalder (50 C for 2 min), and immersion chiller (1 C for 60 min) conditions. A tap water control was included with each application method. Objective color values of L* (lightness), a* (redness), and b* (yellowness) were measured before and after the treatments to calculate color differentials under a factorial arrangement of organic acids and concentrations. Skin lightness increased (P < 0.01) in simulated chiller as compared to dip and scalder applications. Skin redness was reduced significantly in scalder, and yellowness in dip and scalder applications, respectively. In simulated dip application, with the exception of PA, all acids decreased lightness and increased redness and yellowness values. Propionic acid had little affect on lightness and redness values, but decreased yellowness values. In simulated scalder application, with the exception of PA, all acids decreased lightness with increasing concentration. The redness values changed little in scalder application. However, yellowness values were increased with all acids, except for PA, which decreased yellowness values. In simulated chiller conditions, all acids, except for PA, decreased lightness and redness and increased yellowness values. Propionic acid increased lightness and decreased yellowness values significantly in chiller conditions. Alterations in skin color should be taken into account in the selection and application of organic acids as carcass disinfectants.

Effect of different concentrations of acetic, citric, and propionic acid dipping solutions on bacterial contamination of raw chicken skin

“…Poultry meat quality is a concern when using different O A washes. In an earlier study, the quality effects of acetic, citric, lactic, mahc, mandelic, or tartaric acids at 0.5, 1, 2, 4, and 6% concentrations were tested on broiler carcasses, revealing that in simulated dip application, each of the acids decreased lightness and increased redness and yellowness values in the skin of broiler carcasses with increasing acid concentration (Bilgili et al, 1998). Therefore, future research will be directed at determining the effect of these OA on the texture, color, oxidative stability, pH, and consumer acceptance of chicken meat with treatment combinations that exhibited the most effective antibacterial activity.…”

Eugenol as an antimicrobial wash treatment reduces Campylobacter jejuni in postharvest poultry

“…In this regard, a number of studies have been conducted to reduce pathogen load using chemicals such as peracetic acid (PAA), chlorine, trisodium phosphate, hydrogen peroxide, and organic acids (Bauermeister, Bowers, Townsend, & McKee, ; Birk et al, ; Riedel, Brøndsted, Rosenquist, Haxgart, & Christensen, ; Zhao & Doyle, ). However, consumer and poultry industry acceptance has been limited owing to issues such as reduced effectiveness, high cost of chemicals, disposal of waste materials, and concerns over residues and discoloration (Bilgili, Conner, Pinion, & Tamblyn, ; EFSA BIOHAZ Panel, ; SCVPH, ). Additionally, the potential health risks associated with the use of synthetic chemicals as well as consumer preference toward natural antimicrobials has led to a rise in studies investigating the potential of natural, plant‐derived compounds to combat different foodborne pathogens (Calo, Crandall, O'Bryan, & Ricke, ; Upadhyay et al, ; Upadhyaya et al, ).…”

Decontamination and Shelf-life Potential of Some Herbal Infussions and Hydrodistillates on Chicken Meat

“…ABD ve diğer bazı ülkelerde %1'lik laktik asit solüsyonunun yüzey dekontaminantı olarak kullanılmasına izin verilmekle birlikte AB ülkelerinde buna izin verilmemiştir 18 . Laktik asidin de karkas yüzeyinde renk soluklaşması ve ekşi koku nedeni ile bazı olumsuzluklar ortaya çıkardığı bildirilmiştir 9,20,21 . Diğer gıda katkılarında olduğu gibi kanatlı eti dekontaminantlarında da tüketici tercihi dikkate alınmakta, bu yüzden doğal ve organik kaynaklara yönelme gayretleri sergilenmektedir 9,22 .…”

“…27 , piliç etinin raf ömrünü uzatmak amacıyla but örneklerini steril su, kekiğin %10'luk buhar distilatı, sumağın su ekstraktı ve %2'lik laktik asit ile yüzey yıkaması şeklinde muamele ettikleri araştırmanın sonucunda laktik asit ve sumak arasında istatistiksel olarak bir fark olmadığını, kontrol, 28 . Ancak kanatlı etlerinde arzu edilmeyen renk değişiklikle-rine neden olduğu araştırmacılar tarafından ifade edilmiş-tir 20,21 . Bu çalışmada da laktik asitten kaynaklanan porselen beyazı renk değişimi panelistler tarafından gözlendi.…”