Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses

Authors: Vareltzis K.1; Soultos N.2; Koidis P.2; Ambrosiadis J.1; Genigeorgis C.2

Source: Lebensmittel-Wissenschaft und-Technologie, Volume 30, Number 7, November 1997 , pp. 665-669(5)

Publisher: Academic Press

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Abstract:

Sodium tripolyphosphate was evaluated using microbiological plating and sensory tests for its ability to decrease spoilage flora on chicken carcasses. The treated and control carcasses were kept at 4 °C and examined separately at days 0, 2 and 4 and every day thereafter to 10 d. The data showed the spoilage bacteria were always significantly less in the treated samples. During storage the total aerobic counts reduced from log10 = 4.7 cfu/cm2 to log10 = 3.8 cfu/cm2, B. thermosphacta from log10 = 2.9 cfu/cm2 to log10 = 1.5 cfu/cm2, Pseudomonas spp. from log10 = 3.1 cfu/cm2 to log10 = 2.5 cfu/cm2 and coliform counts from log10 = 2.1 MPN/cm2 to log10 = 1.6 MPN/cm2 (MPN = most probable number). Sensory evaluation scores indicated that the treated carcasses gave a noticeable putrid odour after day 7 (3.8 ± 0.10) whereas the control carcasses gave an odour after day 4 (3.5 ± 0.18) of storage. Slime formation in the controls was observed after day 5 (2.5 ± 0.23) while the treated carcasses were just beginning to show slime after day 8 (3.5 ± 0.13) of storage. In addition the polyphosphate treated carcasses stored at 4 °C for at least 3 more d than the controls.Copyright 1997 Academic Press Limited

Keywords: chicken carcasses; sodium trypolyphosphate; spoilage flora

Language: English

Document Type: Research article

Affiliations: 1: Laboratory of Food Technology of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 540 06, Greece 2: Laboratory of Food Hygiene, Department of Food Hygiene and Food Technology of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 540 06, Greece

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