Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions

Jiménez, S.M.; Salsi, M.S.; Tiburzi, M.C.; Rafaghelli, R.C; Pirovani, María Élida

doi:10.1046/j.1365-2672.1999.00813.x

Cited by 36 publications

(29 citation statements)

References 15 publications

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“…Furthermore, Jiménez et al . [ 31 ] observed that the immersion of chicken breast in a 1% acetic acid solution extended the lag phase of microbial growth.…”

Section: Resultsmentioning

confidence: 99%

Efficacy of Acetic Acid against Listeria monocytogenes Attached to Poultry Skin during Refrigerated Storage

González‐Fandos

Herrera

2014

Foods

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This work evaluates the effect of acetic acid dipping on the growth of L. monocytogenes on poultry legs stored at 4 °C for eight days. Fresh inoculated chicken legs were dipped into either a 1% or 2% acetic acid solution (v/v) or distilled water (control). Changes in mesophiles, psychrotrophs, Enterobacteriaceae counts and sensorial characteristics (odor, color, texture and overall appearance) were also evaluated. The shelf life of the samples washed with acetic acid was extended by at least two days over the control samples washed with distilled water. L. monocytogenes counts before decontamination were 5.57 log UFC/g, and after treatment with 2% acetic acid (Day 0), L. monocytogenes counts were 4.47 log UFC/g. Legs washed with 2% acetic acid showed a significant (p < 0.05) inhibitory effect on L. monocytogenes compared to control legs, with a decrease of about 1.31 log units after eight days of storage. Sensory quality was not adversely affected by acetic acid. This study demonstrates that while acetic acid did reduce populations of L. monocytogenes on meat, it did not completely inactivate the pathogen. The application of acetic acid may be used as an additional hurdle contributing to extend the shelf life of raw poultry and reducing populations of L. monocytogenes.

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“…Furthermore, Jiménez et al . [ 31 ] observed that the immersion of chicken breast in a 1% acetic acid solution extended the lag phase of microbial growth.…”

Section: Resultsmentioning

confidence: 99%

Efficacy of Acetic Acid against Listeria monocytogenes Attached to Poultry Skin during Refrigerated Storage

González‐Fandos

Herrera

2014

Foods

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show abstract

“…To determine Enterobacteriaceae counts (EBC), 1 ml of the appropriate dilution was inoculated by the pourplated method on violet red bile agar (VRBA; Difco Laboratories Inc., Detroit, Michigan, USA) and overlaid with approximately 5 ml of the same growth medium (Jime´nez, Salsi, Tiburzi, Rafaghelli, & Pirovani, 1999), then the plates were incubated at 35 C for 24 h.…”

Section: Enterobacteriaceae Countmentioning

confidence: 99%

Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

Sallam

Samejima

2004

LWT - Food Science and Technology

102

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The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 g/kg) or in combination (20+20 g/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2 degrees C were investigated. The results showed that addition of NaL alone or in combination with NaCl significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts, lactic acid bacteria and Enterobacteriaceae and extended the shelf life of the product up to 15 and 21 days, respectively, versus 8 days only for control. Over the storage time (21 days), NaL maintained the ground beef at almost constant pH, while the pH of control or NaCl-treated samples significantly decreased. Lipid oxidation (TBA value) was not affected by addition of NaL. At storage day 21 however, TBA values of both NaL-treated (0.309) and control (0.318) samples were significantly lower than those of samples treated with NaCl (0.463). The combination of NaCl with NaL significantly reduced the oxidative changes caused by NaCl (0.384 versus 0.463). Therefore, NaL alone or in combination with NaCl could be utilized successfully to reduce the microbial growth, maintain the chemical quality, and extend the shelf life of ground beef during refrigerated storage.

show abstract

“…Enterobacteriaceae counts (EBC), 1 ml of the appropriate dilution was inoculated by the pour-plated method on violet red bile agar (VRBA; Difco Laboratories Inc., Detroit, Michigan, USA) and overlaid with approximately 5 ml of the same growth medium (Jiménez, Salsi, Tiburzi, Rafaghelli, & Pirovani, 1999), then the plates were incubated at 35°C for 24 h.…”

Section: Enterobacteriaceae Count-to Determinementioning

confidence: 99%

Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

Sallam

2004

Lebensmittel-Wissenschaft und-Technologie

View full text Add to dashboard Cite

The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 g/kg) or in combination (20+20 g/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2°C were investigated. The results showed that addition of NaL alone or in combination with NaCl significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts, lactic acid bacteria and Enterobacteriaceae and extended the shelf life of the product up to 15 and 21 days, respectively, versus 8 days only for control. Over the storage time (21 days), NaL maintained the ground beef at almost constant pH, while the pH of control or NaCl-treated samples significantly decreased. Lipid oxidation (TBA value) was not affected by addition of NaL. At storage day 21 however, TBA values of both NaL-treated (0.309) and control (0.318) samples were significantly lower than those of samples treated with NaCl (0.463). The combination of NaCl with NaL significantly reduced the oxidative changes caused by NaCl (0.384 versus 0.463). Therefore, NaL alone or in combination with NaCl could be utilized successfully to reduce the microbial growth, maintain the chemical quality, and extend the shelf life of ground beef during refrigerated storage.

show abstract

Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions

Cited by 36 publications

References 15 publications

Efficacy of Acetic Acid against Listeria monocytogenes Attached to Poultry Skin during Refrigerated Storage

Efficacy of Acetic Acid against Listeria monocytogenes Attached to Poultry Skin during Refrigerated Storage

Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

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