Abstract
This study investigates the effect of using alginate edible coating and its incorporation with lauric arginate at two different temperatures on safety and quality of chicken drumsticks. Therefore, six groups of chicken drumsticks were treated as follow: 2% alginate at 25 ºC and 50 ºC (Alg25; Alg50), 2% alginate mixed with 20 g/kg lauric arginate at 25 ºC and 50 ºC (M25; M50) and control untreated samples in DW at 25 ºC and 50 ºC (C25; C50). All treated and control untreated chicken drumsticks were exposed to bacteriological, deterioration and sensory examination. The results revealed that all treated chicken drumsticks resulted in significant reduction of all investigated bacterial counts, significant decreasing of pH, TBA and TVBN values with significant improvement of all sensory attributes especially samples coated with M25 and M50 as compared with the control untreated samples. It was concluded that combinations of LAE and alginate are a potential approach and this innovated combination can be used safely for successful decontamination of chicken carcass at the poultry processing plants.
Presenters
Hayam MoustafaProfessor, Food Hygiene and Control Department, Faculty of Veterinary Medicine, Cairo University, Al Jizah, Egypt
Details
Presentation Type
Theme
Food Production and Sustainability
KEYWORDS
Poultry Meat, Edible coating, Deterioration Criteria, Sensory, Bacterial Quality
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