Effects of acetic acid on the microbial, chemical and sensorial attributes of turkey fillets during refrigerated storage

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TAHERI T.; FAZLARA A.; ROOMIANI L.

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

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2019 | Volume:6 | Issue:2 Page(s): 11-21

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Title

Effects of acetic acid on the microbial, chemical and sensorial attributes of turkey fillets during refrigerated storage

Author(s)

TAHERI T. | FAZLARA A. | ROOMIANI L. | Issue Writer Certificate

Keywords

Turkey filletQ1

acetic acidQ2

shelf lifeQ1

microbialQ1

chemical and sensorial attributesQ1

Abstract

It is desirable to use a preservative with both antioxidant and antimicrobial properties such as edible acids for preserving of meat. The present study was conducted to evaluate the effect of acetic acids on the shelf life and keeping quality of turkey meat fillets at refrigerated storage temperature. Samples were separated into three groups; untreated (control), treated with acetic acid 1% and 0. 5%. Samples were stored at 4± 1° C up to 15 days and evaluated periodically (on days 0, 3, 6, 9, 12 and 15) for microbiological (mesophilic and psychrophilic bacterial counts), chemical (pH, peroxide value; PV and total volatile nitrogen; TVN) and sensory (external aspect, muscular elasticity, odor and color) characteristics. microbial analysis indicated that coating had significant effects (P<0. 05) in reducing the mesophilic and psychrophilic bacterial counts with at least a15 days extension of shelf life. In addition, the samples which treated with acetic acid 1% showed a lower amount of TVN, PV and pH compared to other groups as well as a better sensorial acceptability. The results of this study showed that the acetic acid can increase the shelf life of turkey meat fillet without adverse effects on the organoleptic properties.

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APA: Copy

TAHERI, T., FAZLARA, A., & ROOMIANI, L.. (2019). Effects of acetic acid on the microbial, chemical and sensorial attributes of turkey fillets during refrigerated storage. JOURNAL OF FOOD MICROBIOLOGY, 6(2 ), 11-21. SID. https://sid.ir/paper/250773/en

Vancouver: Copy

TAHERI T., FAZLARA A., ROOMIANI L.. Effects of acetic acid on the microbial, chemical and sensorial attributes of turkey fillets during refrigerated storage. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2019;6(2 ):11-21. Available from: https://sid.ir/paper/250773/en

IEEE: Copy

T. TAHERI, A. FAZLARA, and L. ROOMIANI, “Effects of acetic acid on the microbial, chemical and sensorial attributes of turkey fillets during refrigerated storage,” JOURNAL OF FOOD MICROBIOLOGY, vol. 6, no. 2 , pp. 11–21, 2019, [Online]. Available: https://sid.ir/paper/250773/en

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