تأثير المعاملة بمحاليل ثلاثي فوسفات الصوديوم و طريقة التغليف في إطالة فترة حفظ ذبائح الفروج

الملخص EN

This work investigated the effect of dipping chicken carcasses in different concentrates (8, 10, and 12%) of trisodium phosphate solution, TSP for 10 minutes combined with packaging methods (air and vacuum) on the shelf- life of chicken carcasses stored at 4ºC for up to 15 days.

The pH and freshness were determined by thiobarbituric acid method (TBA).

Results indicated that vacuum-packaged chicken meat samples treated with TSP solution 12% exhibited the longest shelf life (12 days), while air-packaged and untreated samples’s shelf life was only (4-5 days).

Significant differences (p>0.05) in number of aerobic mesophilic bacteria, psychrophilic bacteria, coliform bacteria, pseudomonas bacteria, molds and yeasts were noticed between chicken carcasses samples treated with TSP solution 10 and 12% of TSP and control samples air or vacuum packaged.

The results also showed a significant decrease (p>0.05) in pH of treated samples with TSP compared with control samples at the day (3) of storage.

It was also noticed that freshness values determined by TBA method increased during storage time.