Chaea Othman(1) and Zaid Khidhir*(2)
(1). General Directorate of Veterinary and Animal Wealth, Sulaimani, Ministry of Agriculture. Krg. Iraq.
(2). Animal Sciences Department, Faculty of Agricultural Sciences, University of Sulaimani. Krg.Iraq.
(*Corresponding author: Dr. Zaid Khidhir. E-Mail: firstname.lastname@example.org).
Received: 27/05/2017 Accepted: 19/09/2017
The current study aimed to use two types of organic acids, sodium lactate and tri sodium citrate, for the purpose of prolonging the storage life of the fresh chicken breast meat. Chicken samples were treated with different concentrations of these acids by spraying and immersing. The samples T1 and T3 were treated using sodium lactate 2% (dipping and spraying) respectively, while T4 and T5 treatments using sodium lactate 4% (immersing and spraying) respectively, T6 and T7 treatments using tri sodium citrate 1% (dipping and spraying) respectively, and T8 and T9 treatments using tri sodium citrate 2.5% (dipping and spraying) respectively. Each meat sample was treated with those organic acids for 10 minutes, then the samples were kept refrigerated at 4 ° C for different storage periods (0, 1, 3, 5, and 7) days. During storage time, chemical, microbial and sensory tests were conducted. On the seventh day of storage, treatment T1 recorded the highest PH value, while T6 and T9 gave the lowest PH values. During the same period, T9 and T7 recorded the lowest count of total bacteria, while T1 achieved the highest number of total bacteria. For psychrotroPHic, T4 performed less well than T1, T6, T8 and T9, which recorded the highest count of bacteria. In terms of sensory evaluation, there were non-significant differences between the studied traits except in color. The study concluded that sodium lactate and tri sodium citrate can be used to treat chicken breast meat to prolong its storage time in the fridge.
Key words: Sodium lactate, Tri sodium citrate, Chicken breast meat, Storage period.
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