Effectiveness of Trisodium Phosphate, Lactic Acid and Acetic Acid on Microbial Count of Chicken Cold Cuts (Chicken Salami and Chicken Roll)

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dc.contributor.author Sajeewani, W.T.W.
dc.contributor.author Chathurangi, A.A.G.
dc.contributor.author Jayasena, D.D.
dc.date.accessioned 2019-05-07T09:22:45Z
dc.date.available 2019-05-07T09:22:45Z
dc.date.issued 2019
dc.identifier.isbn 9789550481255
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/handle/123456789/485
dc.description.abstract Limited shelf life of meat products due to microbial spoilage is a major problem in meat industry as meat is a good source for growth of microorganisms. Therefore, preservation is essential. Thus, the present study was focused to determine the effect of acetic acid, lactic acid and trisodium phosphate on microbial quality of chicken cold cuts (chicken salami and chicken roll). Samples were randomly collected during the chilling step and treated as groups by immersion in lactic acid (2, 3, 4%), acetic acid (2, 2.5, 3%), trisodium phosphate (8, 10, 12%) for 20 seconds. Samples without any treatment served as the control. All treatments were vaccum packed and stored under chilled condition. Treatments were evaluated for colony forming units (CFU), yeast and molds and pH in 10th, 20th, 30th and 40th day of storage. Based on CFU counts for chicken salami samples on 40th day, acetic acid 2, 2.5, 3% treated samples showed 1.55×105 CFU/g, 1.31×105 CFU/g, 1.16×105 CFU/g, lactic acid 2, 3, 4% treated samples showed 1.56×105CFU/g, 1.43×105 CFU/g, 9.60×104 CFU/g, trisodium phosphate 8, 10, 12% treated samples showed 1.62×105 CFU/g, 1.61×105 CFU/g, 1.49×105 CFU/g and control sample showed 3.45×105CFU/g while acetic acid 2, 2.5, 3% treated chicken roll samples showed 1.65×105 CFU/g, 1.44×105 CFU/g, 1.17×105 CFU/g, lactic acid 2, 3, 4% treated samples showed 1.58×105 CFU/g, 1.43×105 CFU/g, 1.01×105 CFU/g, trisodium phosphate 8, 10, 12% treated samples showed 1.69×105 CFU/g, 1.64×105 CFU/g, 1.61×105 CFU/g and control sample showed 3.33×105 CFU/g respectively. Therefore, CFU counts for both products showed numerical reduction than the control samples and similar trend was observed in yeast and mold on 40th day of storage. During storage, the pH of samples treated with acid were declined and the pH of samples treated with base were increased. Hence, the acetic acid, lactic acid and trisodium phosphate treatments have a potential to reduce the microbial count in chicken cold cuts. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.subject Food Science en_US
dc.subject Food Technology en_US
dc.title Effectiveness of Trisodium Phosphate, Lactic Acid and Acetic Acid on Microbial Count of Chicken Cold Cuts (Chicken Salami and Chicken Roll) en_US
dc.title.alternative International Research Conference 2019 en_US
dc.type Other en_US


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