Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway.
Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway.
Int J Food Microbiol. 2022 Feb 2;362:109498. doi: 10.1016/j.ijfoodmicro.2021.109498. Epub 2021 Dec 7.
Microbial contamination and growth play important roles in spoilage and quality loss of raw poultry products. We evaluated the suitability of three commercially available organic acid based antimicrobial compounds, Purac FCC80 (l-lactic acid), Verdad N6 (buffered vinegar fermentate) and Provian K (blend of potassium acetate and diacetate) to prevent growth of the innate microbiota, reduce spoilage and enhance the sensory quality of raw chicken under vacuum, high CO (60/40% CO/N), and high O (75/25% O/CO) modified atmosphere (MA) storage conditions. Solutions were applied warm (50 °C) or cold (4 °C) to reflect treatments prior to (Prechill) or after (Postchill) cooling of chicken carcasses, respectively. Single postchill treatments of raw chicken wings with 5% Verdad N6 or Provian K solutions and MA storage enabled complete growth inhibition during the first seven days of storage before growth resumed. Enhanced bacterial control was obtained by combining Prechill lactic acid and Postchill Verdad N6 or Provian K treatments which indicated initial reductions up to 1.1 log and where total bacterial increase after 20 days storage was limited to 1.8-2.1 log. Antibacterial effects were dependent on the concentration of the inhibiting salts used, pH and the storage conditions. Bacterial community analyses showed increased relative levels of Gram-positive bacteria and with reductions of potential spoilage organisms in samples treated with the organic acid salts Verdad N6 and Provian K. Sensory analyses of raw, treated wings showed prominent lower scores in several spoilage associated odour attributes when compared with untreated chicken wings after 13 days storage. For heat-treated chicken, only minor differences for 22 tested attributes were detected between seven antimicrobial treatments and untreated control chicken. Immersion in commercially available organic acid/salt solutions combined with MA storage can reduce bacterial levels, improve microbial and sensory quality, and potentially improve shelf life and reduce food waste of chicken products.
微生物污染和生长在生禽产品的变质和质量损失中起着重要作用。我们评估了三种市售的有机酸基抗菌化合物的适用性，Purac FCC80（L-乳酸）、Verdad N6（缓冲醋发酵液）和Provian K（乙酸钾和双乙酸钾混合物），以防止先天微生物群的生长，减少变质，并在真空、高 CO（60/40%CO/N）和高 O（75/25%O/CO）改性气氛（MA）储存条件下提高生鸡肉的感官质量。这些溶液分别在温暖（50°C）或寒冷（4°C）条件下应用，以反映鸡胴体预冷（Prechill）或后冷却（Postchill）前的处理。生鸡翅用 5%Verdad N6 或 Provian K 溶液进行单一的后冷却处理，并采用 MA 储存，可在储存的头七天内完全抑制生长，然后生长恢复。通过结合 Prechill 乳酸和 Postchill Verdad N6 或 Provian K 处理，可获得更好的细菌控制效果，这表明初始减少了高达 1.1 个对数，并且在 20 天后储存的总细菌增加量限制在 1.8-2.1 个对数。抗菌效果取决于所用抑制盐的浓度、pH 值和储存条件。细菌群落分析表明，用有机酸盐 Verdad N6 和 Provian K 处理的样品中革兰氏阳性菌的相对水平增加，潜在的腐败生物减少。对生、处理过的鸡翅进行感官分析显示，与未经处理的鸡翅相比，在储存 13 天后，处理过的鸡翅在几个与腐败相关的气味属性上的得分明显较低。对于热处理的鸡肉，在未经处理的对照鸡肉和七种抗菌处理的鸡肉之间，只有 22 个测试属性的差异较小。将鸡肉浸泡在市售的有机酸/盐溶液中并结合 MA 储存，可以降低细菌水平，改善微生物和感官质量，并有可能延长鸡肉产品的保质期，减少食物浪费。
