EFFECT OF CITRIC, ACETIC AND PROPIONIC ACIDS’ SPRAY ON SOME MICROBIAL, CHEMICAL AND ORGANOLEPTIC PARAMETERS OF PACKAGED BEEF

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HANIFIAN SH.; JALIL NIA M.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD HYGIENE Year:2011 | Volume:1 | Issue:1 (1) Page(s): 49-58

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

2,201

Download:

Cites:

Information Journal Paper

Title

EFFECT OF CITRIC, ACETIC AND PROPIONIC ACIDS’ SPRAY ON SOME MICROBIAL, CHEMICAL AND ORGANOLEPTIC PARAMETERS OF PACKAGED BEEF

Author(s)

HANIFIAN SH. | JALIL NIA M. | Issue Writer Certificate

Keywords

ACETIC ACIDQ2

PROPIONIC ACIDQ2

CITRIC ACIDQ3

PACKAGINGQ1

BEEFQ2

Abstract

Effect of citric, acetic and PROPIONIC ACIDs' spray, on some microbial, chemical and organoleptic properties of packaged fresh chilled BEEF was studied. Chuck portion of bull's meat was treated with 1% sterile solutions of each of citric, acetic and PROPIONIC ACIDs prior to PACKAGING. Meat samples were kept at 4°C and with 2-day intervals were examined periodically for microbial (aerobic mesophillic count, coliform count, psychrotrphic count and anaerobic count), chemical (pH and TVN) and organoleptic (drip, color and odor) properties. The experiment was performed with 20 repetitions. Results showed that the difference between untreated and citric-acid-treated samples was insignificant (P>0.05) from microbial and chemical viewpoints; meanwhile this difference was highly significant between untreated and acetic and also propionic-acid-treated samples (P<0.01). But the difference between acetic-acid-treated and propionic-acid-treated samples were insignificant (P>0.01). With respect to microbial and chemical properties of meat samples, it is possible to keep untreated samples for 4-days period, meanwhile this period for citric-acid-treated was 5 and for lactic-acid and propionic-acetic-treated samples were 7 days. Results also showed that the organoleptic properties of untreated and treated samples were insignificant (P>0.01). Therefore, it is possible to use 1% concentration of such organic acids in order to increase the storage time of BEEF without causing undesirable effects on organoleptic properties.

Cites

No record.

References

No record.

Cite

APA: Copy

HANIFIAN, SH., & JALIL NIA, M.. (2011). EFFECT OF CITRIC, ACETIC AND PROPIONIC ACIDS’ SPRAY ON SOME MICROBIAL, CHEMICAL AND ORGANOLEPTIC PARAMETERS OF PACKAGED BEEF. JOURNAL OF FOOD HYGIENE, 1(1 (1)), 49-58. SID. https://sid.ir/paper/222901/en

Vancouver: Copy

HANIFIAN SH., JALIL NIA M.. EFFECT OF CITRIC, ACETIC AND PROPIONIC ACIDS’ SPRAY ON SOME MICROBIAL, CHEMICAL AND ORGANOLEPTIC PARAMETERS OF PACKAGED BEEF. JOURNAL OF FOOD HYGIENE[Internet]. 2011;1(1 (1)):49-58. Available from: https://sid.ir/paper/222901/en

IEEE: Copy

SH. HANIFIAN, and M. JALIL NIA, “EFFECT OF CITRIC, ACETIC AND PROPIONIC ACIDS’ SPRAY ON SOME MICROBIAL, CHEMICAL AND ORGANOLEPTIC PARAMETERS OF PACKAGED BEEF,” JOURNAL OF FOOD HYGIENE, vol. 1, no. 1 (1), pp. 49–58, 2011, [Online]. Available: https://sid.ir/paper/222901/en

Related Journal Papers