The Effects of Potassium Sorbate and Lactic Acid on the Shelf-Life of Vacuum-Packed Chicken Meats

Abstract

In this research, the effects of 5% potassium sorbate (PS) and 3% lactic acid (LA) applications on total mesophylic aerobic bacteria, total psychrotrophic aerobic bacteria, lactic acid bacteria, staphylococci and coliform bacteria, pH values, thiobarbituric acid (TBA) numbers, and sensorial properties of vacuum-packed chicken leg and breast meats were investigated during storage at 4 +/- 1 C. In addition, residual sorbate was examined. A decrease in bacterial counts of chicken leg and breast meats was observed in the periods following the treatments of PS and LA; however, towards the end of the storage period, the effectiveness of PS was greater than that of LA. Although no effect was observed on pH values of samples treated with PS, LA caused a decrease in pH values in chicken meats. Both PS and LA treatments resulted in high TBA numbers. Although the shelf-life periods of samples treated with PS and LA were about 30 d, vacuum-packed controls and unsealed controls (both of which were untreated) lost their edibility on the 18th and the 6th d, respectively. Sensory analysis panel members could not distinguish between PS samples and control samples. However, samples containing LA had lower scores than others. Both PS and LA treatments were considered to be acceptable. Quantities of sorbic acid found in the samples treated with PS were below the Acceptable Daily Intake established by the Food and Agriculture Organization/World Health Organization.

Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C

“…enteritidis, compared to other Salmonella species, has been reported to be more resistant to lactic acid (Kolsarici & Candogan, 1995;Gill & Badoni, 2004). Özdemir et al (2006) reported 0.05 and 0.70 log reductions of S. typhymurium counts in beef treated with 1% and 2% lactic acid, respectively.…”

Inhibition ofCitrobacter freundii by lactic acid, ascorbic acid, citric acid,Thymus vulgaris extract and NaCl at 31 °C and 5 °C

“…Similar results were obtained by Ismail et al (2001), who reported that immersion of chicken wings in 2% lactic acid caused a significant reduction in numbers of aerobic bacteria. Also, Kolsarici and Candogan (1995) observed that number of total psychrotrophic aerobic bacteria, staphylococci and coliform bacteria on chicken leg and breast meats was decreased after treatment with lactic acid and storage at 4 ± 1 ºC. Also, lactic acid (0.2% and 0.1%) lowers the pH of the medium to 3.61 and 4.03, respectively; and C. freundii is not able to grow at this pH.…”

Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball

“…5 and 6). Kolsarici and Candogan (1995) reported that potassium sorbate treatment resulted in decreases in bacterial counts and high TBA values in vacuum-packed chicken leg and breast meats during storage at 3-5°C. Negbenebor, Balami, and Igene (1995) made beef patties with pre-rigor beef strips which had been treated with 4% potassium sorbate.…”