de Rezende Heloísa Carneiro, de Lima Marieli, Santos Líbia Diniz
Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas, MG, Brazil.
Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas, MG, Brazil.
Poult Sci. 2024 Dec;103(12):104329. doi: 10.1016/j.psj.2024.104329. Epub 2024 Sep 12.
Large-scale poultry slaughter is a highly automated process, which makes cross-contamination possible during the process due to failures in the cleaning and maintenance of automatic equipment, line speed, among other control parameters. To this end, using organic acids to decontaminate poultry meat is a unique strategy for reducing foodborne illnesses. Given the above, this work investigated the application of peracetic acid (PAA) in chicken breast and thigh cuts, to (a) evaluate the effectiveness of PAA as an antimicrobial against Enterobacteriaceae and aerobic mesophilic count (b) evaluate the impact of PAA on the color, texture and cooking loss of skinless chicken breast and chicken thighs with skin. Through the Central Composite Rotational Design (CCRD) with 11 trials and 3 replicates of the central point, the best conditions variable's concentration and time of application of PAA in the cuts were determined. In cuts treated with 1500 PAA solution, a reduction of 2.90 for Enterobacteriaceae in chicken breast was possible with conditions in the central point region and a reduction of 3.65 for Enterobacteriaceae in chicken thigh, when concentrations above 1800 ppm were applied. Peracetic acid (PAA) did not influence the physicochemical characteristics of chicken meat, since it did not change the appearance of fresh meat evaluated by objective analyses (color, texture, and cooking loss), which could impact consumer preference and acceptability.
大规模家禽屠宰是一个高度自动化的过程，由于自动设备的清洁和维护、生产线速度及其他控制参数出现故障，在此过程中交叉污染成为可能。为此，使用有机酸对禽肉进行去污是减少食源性疾病的一项独特策略。鉴于上述情况，本研究调查了过氧乙酸（PAA）在鸡胸肉和鸡腿肉切块中的应用，以（a）评估PAA作为抗肠杆菌科细菌及需氧嗜温菌的抗菌剂的有效性，（b）评估PAA对去皮鸡胸肉和带皮鸡腿肉的颜色、质地和烹饪损失的影响。通过采用具有11次试验和中心点3次重复的中心复合旋转设计（CCRD），确定了PAA在切块中的最佳条件变量（浓度和应用时间）。在用1500 PAA溶液处理的切块中，在中心点区域条件下，鸡胸肉中的肠杆菌科细菌数量可减少2.90，当应用浓度高于1800 ppm时，鸡腿肉中的肠杆菌科细菌数量可减少3.65。过氧乙酸（PAA）不会影响鸡肉的理化特性，因为通过客观分析（颜色、质地和烹饪损失）评估，它不会改变鲜肉的外观，而这可能会影响消费者的偏好和接受度。
