Pulsed‐vacuum immersion of chicken meat and skin in acid solutions. Effects on mass transfers, colour and microbial quality

Abstract

Decontaminating chicken skin by immersion in an organic acid solution at low temperature (7°C) led to 3.7, 2.5, 2.4 and 2.0 decimal reductions in total viable counts, Enterobacteriaceae, total coliforms and Escherichia coli, respectively. Lactic acid was a more effective decontaminating agent than citric acid. This decontaminating effect was very closely correlated with solution pH and chicken-skin pH variations. The use of pulsed vacuum immersion (PVI) increased mass transfers (water gain and acidification) and the decontamination effect, especially with respect to total viable counts. In PVI conditions, the skin-solution contact area was increased as a result of solution infiltration into microfolds and feather follicles, but the skin colour was modified (yellowing and greening) as the intensity of the acid treatment increased. In contrast, the results of a triangular test revealed that chicken sausages produced with acid-treated skins did not differ from those made with untreated skins.

Vacuum pulse and brine composition effect on pickling kinetics of whole jalapeño pepper

“…3b). This result is similar to those reported in the acidification of chicken meat using pulsed vacuum immersion (Deumier, 2004) and in the osmotic dehydration of apple (Mújica-Paz, et al, 2003a) and orange peel (Cháfer, González-Martínez, Ortola, & Chiralt, 2001) with initial vacuum pulse application. This general pattern may be associated with the relatively high porosity of the products or with the vacuum pulse levels.…”

“…These results indicate that during the traditional pickling process pepper dehydration predominates, while water gain of jalapeño pepper can occur on certain conditions of pickling with initial VP. External solution uptake, and consequently water gain, has also been observed in the osmotic dehydration of apple (Mújica-Paz, et al, 2003a) and papaya (Moreno et al, 2004) with vacuum pulse application, as well as in the brining of meats and impregnation of acid solutions into the follicles of poultry skin Deumier, 2004). The uptake of external solution has been attributed to the pressure changes to which the solid-liquid system is exposed.…”

“…It has also been reported that VI increases the mass transfer rates in the salting of cheese (González-Martínez, Cháfer, Fito, & Chiralt, 2002) and cod fish , in the brining of poultry meat (Deumier, Bohuon, Trystram, Saber, & Collignan, 2003), and in the osmotic dehydration of fruits (Moreno et al, 2004;Mújica-Paz, Valdez-Fragoso, López-Malo, Palou, & Welti-Chanes, 2003a;Rastogi & Raghavarao, 1996). In addition to higher mass transfer rates, VI predominantly leads to lower water loss, higher solutes uptake and a uniform distribution of solutes, which are significant advantages over conventional osmotic dehydration treatments (Rastogi & Raghavarao, 1996;Mújica-Paz, et al, 2003a;Deumier, 2004;Deumier, Trystram, Collignan, Lahcène, & Bohuon, 2003).…”

“…Several studies have shown that VI improves the color of cut fruits by the impregnation of antibrowning agents (Sapers, Garzarella, & Pilizota, 1990), increases firmness of canned peaches and apricots by incorporation of calcium (Javeri, Toledo, & Wicker, 1991;French, Kader & Labavitc, 1989), improves texture and palatability of fruits (Moreno, Bugueño, Velasco, Petzold, & Tabilo-Munizaga. 2004), and reduces microbial counts of chicken meat by infiltration of acid solution into the pores of chicken skin (Deumier, 2004). It has also been reported that VI increases the mass transfer rates in the salting of cheese (González-Martínez, Cháfer, Fito, & Chiralt, 2002) and cod fish , in the brining of poultry meat (Deumier, Bohuon, Trystram, Saber, & Collignan, 2003), and in the osmotic dehydration of fruits (Moreno et al, 2004;Mújica-Paz, Valdez-Fragoso, López-Malo, Palou, & Welti-Chanes, 2003a;Rastogi & Raghavarao, 1996).…”

Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle

“…The antibacterial effect of lactic acid varies depending on the concentration, temperature and the method of application (Tamblyn and Conner 1997). The effect of lactic acid on meat quality and sensory properties has been studied in different species such as cattle, chicken, buffalo and pig (Jimenez-Villareal et al 2003ab, Kotula and Thelappurath 1994, Pipek et al 2005, Deumier 2004, Surve et al 1991, Van Netten et al1995, Jensen et al 2003. The parameter most studied is color and it has been observed that the modifications that occur depend mainly of the lactic acid concentration, and method applied.…”