Kolsarici N, Candogan K
Department of Food Engineering, Faculty of Agriculture, University of Ankara, Turkey.
Poult Sci. 1995 Nov;74(11):1884-93. doi: 10.3382/ps.0741884.
In this research, the effects of 5% potassium sorbate (PS) and 3% lactic acid (LA) applications on total mesophylic aerobic bacteria, total psychrotrophic aerobic bacteria, lactic acid bacteria, staphylococci and coliform bacteria, pH values, thiobarbituric acid (TBA) numbers, and sensorial properties of vacuum-packed chicken leg and breast meats were investigated during storage at 4 +/- 1 C. In addition, residual sorbate was examined. A decrease in bacterial counts of chicken leg and breast meats was observed in the periods following the treatments of PS and LA; however, towards the end of the storage period, the effectiveness of PS was greater than that of LA. Although no effect was observed on pH values of samples treated with PS, LA caused a decrease in pH values in chicken meats. Both PS and LA treatments resulted in high TBA numbers. Although the shelf-life periods of samples treated with PS and LA were about 30 d, vacuum-packed controls and unsealed controls (both of which were untreated) lost their edibility on the 18th and the 6th d, respectively. Sensory analysis panel members could not distinguish between PS samples and control samples. However, samples containing LA had lower scores than others. Both PS and LA treatments were considered to be acceptable. Quantities of sorbic acid found in the samples treated with PS were below the Acceptable Daily Intake established by the Food and Agriculture Organization/World Health Organization.
本研究考察了在4±1℃储存期间，应用5%山梨酸钾（PS）和3%乳酸（LA）对真空包装鸡腿肉和鸡胸肉中嗜温需氧菌总数、嗜冷需氧菌总数、乳酸菌、葡萄球菌和大肠菌群、pH值、硫代巴比妥酸（TBA）值以及感官特性的影响。此外，还检测了山梨酸盐残留量。在PS和LA处理后的时间段内，观察到鸡腿肉和鸡胸肉的细菌计数有所下降；然而，在储存期结束时，PS的效果优于LA。虽然PS处理的样品pH值未受影响，但LA使鸡肉的pH值降低。PS和LA处理均导致TBA值升高。虽然PS和LA处理的样品保质期约为30天，但真空包装对照组和未密封对照组（均未处理）分别在第18天和第6天失去了可食用性。感官分析小组成员无法区分PS处理的样品和对照样品。然而，含LA的样品得分低于其他样品。PS和LA处理均被认为是可接受的。PS处理样品中发现的山梨酸含量低于联合国粮食及农业组织/世界卫生组织规定的每日允许摄入量。
