Improvement in shelf-life and safety of chicken breast inoculated with staphylococcus aureus by using liquid smoke as natural antimicrobial

الملخص EN

Liquid smoke was evaluated for its effect on the growth and survival of Staphylococcus aureus artificially inoculated into chicken breast.

Fresh chicken breast samples were dipped in Tryptic Soya broth containing (~ 106 CFU/ml) (6 log CFU/g) of Staphylococcus aureus and left for 30 min.

at room temperature (25οC) to allow attachment and absorption of bacteria..

Initial count of Staphylococcus aureus in chicken breast samples immediately after innoculation was 7.66 log CFU/g.

Inoculated chicken breast samples (25οC) were dipped in liquid smoke 1%, 3% and 5% for 10, 20 and 30 minutes.

Sensory evaluation (color, odor and texture) was conducted every day (24 hrs), while S.

aureus count was conducted every 48 hrs during cold storage at 4°C.

Initial counts of Staphylococcus aureus in chicken breast samples decreased following dipping in liquid smoke 1%, 3% and 5% for 30 min.

by 0.58 log CFU/g (7.57%), 2.57 log CFU/g (33.55%) and 3.20 log CFU/g (41.78%) in the 1st, 5th and 11th days, respectively.

In addition, no significant differences (P<0.05) between the different treatments were noticed.

Shelf life of samples dipped in liquid smoke 1% (10, 20 and 30 min.), 3% (10, 20 and 30 min.) and 5% for 10, 20 and 30 min.

increased and reached 2, 5, 7, 8 and 11 days of storage at 4°C, respectively, compared to that of control samples which reached 1 day only.

When compared to several other mild preservation procedures, treatment with liquid smoke is inexpensive and uncomplicated method.

Results of the present study are envisaged to be useful for commercial applications of liquid smoke as potential food preservative and anti S.

aureus agent in chicken breast and other foods, depending upon the desired flavor of such products.