Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment

Tan, Sin Mei; Lee, Sui Mae; Dykes, Gary A.

doi:10.1016/j.foodres.2014.10.007

Cited by 26 publications

(16 citation statements)

References 33 publications

(53 reference statements)

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“…However, the use of organic acids was only effective after the pH was reduced below 2, with acetic acid being the most efficacious (31). This is consistent as chicken skin exhibits a stronger buffering effect than skin remnants and adipose tissue alone (32). As a result, the efficacy of SBS may be inhibited, but the application of a surfactant in conjunction with SBS may counteract some of the potential buffering ability of poultry skin and meat.…”

Section: Discussionsupporting

confidence: 76%

The Efficacy of Sodium Bisulfate Salt (SBS) Alone and Combined With Peracetic Acid (PAA) as an Antimicrobial on Whole Chicken Drumsticks Artificially Inoculated With Salmonella Enteritidis

et al. 2019

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The presence of Salmonella spp. on poultry products is one of the leading causes of foodborne illness in the United States. Therefore, novel antimicrobial substances are being explored as potential interventions in poultry processing facilities. The objective of the current study was to evaluate the efficacy of varying concentrations of sodium bisulfate salt, SBS, alone or in combination with peracetic acid, PAA, in 15 s whole part dips. Ninety six drumsticks (4 replications, 8 treatments, 3 days) were inoculated separately in a 400 mL solution of nalidixic resistant (NA) Salmonella Enteritidis (107 CFU/mL) and allowed to adhere for 60 to 90 min at 4°C for a final concentration of 106 CFU/g. The experimental treatments included: a no treatment (control), and 15 s dips in 300 mL of tap water alone (TW) or with the addition of 1; 2; and 3% SBS; 1; 2; and 3% SBS+PAA. After treatment, drumsticks were stored at 4°C until microbial sampling was conducted. On d 0, l, and 3, drumsticks were rinsed in 150 mL of nBPW for 1 min, 100 μL of rinsate was serially diluted, spread plated on XLT4+NA (20 μg/mL), and incubated aerobically at 37°C for 24 h. Log-transformed counts were analyzed using a randomized complete block design (day) using One-Way ANOVA, polynomial contrasts, and pairwise comparisons with means being separated by Tukey's HSD with a significance level of P ≤ 0.05. A treatment by day interaction (P = 0.14071) was not substantial. Thus, the treatment effect was investigated separately by days. Over time, a linear trend was observed in S. Enteritidis concentration when SBS was increased (1 < 2 < 3%). The concentration of S. Enteritidis was different between 1% SBS and 1% SBS+PAA on d 0. However, the level of S. Enteritidis was not different among drumsticks treated in 2 and 3% SBS and 2 and 3% SBS+PAA across d 0, 1, 3. The application of 3% SBS alone or in combination with 200 ppm of PAA is capable of reducing the presence of Salmonella over a 3-d refrigeration period; potentially increasing the safety of poultry products for consumers.

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Section: Discussionsupporting

confidence: 76%

The Efficacy of Sodium Bisulfate Salt (SBS) Alone and Combined With Peracetic Acid (PAA) as an Antimicrobial on Whole Chicken Drumsticks Artificially Inoculated With Salmonella Enteritidis

et al. 2019

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“…The lipid content did not vary amongst the treatments since both ingredients (GFF and chicken skin) have similar fat contents, i.e. the flaxseed has 37.05% and the chicken skin 37.17%, according to data reported by Tan et al. (2014).…”

Section: Resultsmentioning

confidence: 75%

The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects

Cócaro

Laurindo

Alcântara

et al. 2019

Food sci. technol. int.

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Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour positively affected the technological characteristics and increases in the yield and water retention capacity were observed, together with decreases in shrinkage and mechanical resistance. Formulation F1 presented the highest average acceptance, which did not differ from the F0, and the latter also did not differ from F2. The F3 and F4 formulations differed from the others, with lower average values for acceptance. The check-all-that-apply method revealed that the formulations F0, F1, and F2 were described by sensory terms that corresponded to the desired sensory characteristics. The addition of golden flaxseed flour improved the technological characteristics and the biofunctional potential arising from its bioactive compounds, making it an option as an ingredient for meat products.

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“…Although Amplon-acidified PAA proved a plausible antimicrobial combination in the present study, there is a potential shielding influence of poultry meat and skin that may obstruct the capability of sanitizer on poultry cuts ( Dittoe et al., 2019 ). Poultry integument exhibits a greater buffering effect than its offcuts or the fat tissue itself ( Tan et al., 2014 ). Consequently, the ability of Amplon-acidified PAA may be restrained.…”

Section: Discussionmentioning

confidence: 99%

Application of Amplon in combination with peroxyacetic acid for the reduction of nalidixic acid–resistant Salmonella Typhimurium and Salmonella Reading on skin-on, bone-in tom turkey drumsticks

et al. 2020

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Peroxyacetic acid ( PAA ) has become an important component of pathogen reduction in poultry processing, but there are potential concerns for continued exposure. The objective was to evaluate the effects of PAA and Amplon ( AMP ) used alone or in the combination. Bone-in tom turkey drumsticks (N = 100, n = 10, k = 5, 0 and 24 h) per study were obtained and inoculated with either nalidixic acid–resistant Salmonella Typhimurium or Salmonella Reading (64 μg/mL). The inocula were allowed to adhere to the drums at 4°C for 60 min for a final attachment of 10 8 and 10 7 cfu/g per S. Typhimurium and S. Reading, respectively. Drumsticks were treated with a no-treatment control; tap water, pH 8.5 ( TW ); TW+500 ppm PAA, pH 3.5 (PAA); TW+500 ppm AMP, pH 1.3 (AMP); TW + PAA + AMP (PAA + AMP). Treatments were applied as short duration dips (30 s) and allowed to drip for 2 min. After treatment, drums were stored at 4°C until microbial analyses at 0 and 24 h. Drums were rinsed in neutralizing buffered peptone water and spot plated for total aerobes and Salmonella. Bacterial counts were log 10 transformed and analyzed using n-way ANOVA. All treatments reduced S . Reading on turkey legs at both 0 and 24 h ( P < 0.0001; P < 0.0001). At 24 h, drums treated with PAA + AMP (3.92 log 10 cfu/g) had less S . Reading than no-treatment control, TW, and AMP. Treatment by time interactions were observed for total aerobes among drums in both studies ( P < 0.0001, P < 0.0001) and Salmonella among drums inoculated with S . Typhimurium ( P < 0.0001). During the S . Reading and S. Typhimurium study, all treatments reduced Salmonella and total aerobes on drums. During the S . Typhimurium study, drums treated with PAA + AMP had the lowest numerical load of S . Typhimurium and total aerobes. The combination of AMP + PAA may exhibit a synergistic effect in reducing Salmonella on turkey drums, thus increasing the safety of turkey products for consumers.

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Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment

Cited by 26 publications

References 33 publications

The Efficacy of Sodium Bisulfate Salt (SBS) Alone and Combined With Peracetic Acid (PAA) as an Antimicrobial on Whole Chicken Drumsticks Artificially Inoculated With Salmonella Enteritidis

The Efficacy of Sodium Bisulfate Salt (SBS) Alone and Combined With Peracetic Acid (PAA) as an Antimicrobial on Whole Chicken Drumsticks Artificially Inoculated With Salmonella Enteritidis

The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects

Application of Amplon in combination with peroxyacetic acid for the reduction of nalidixic acid–resistant Salmonella Typhimurium and Salmonella Reading on skin-on, bone-in tom turkey drumsticks

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