تأثير حامض الخليك على مدة صلاحية لحوم الدواجن المخزن على درجة حرارة التبريد
منصورة سالم علي ، سالمة محمود علي ،فوزية سالم محمد ، الناجي عبد الرازق ادريس
الملخص
تم إضافة حامض الخليك وبتركيزات مختلفة الى لحوم الدواجن المبردة وذلك من أجل زيادة فترة صلاحيته وتحسين بعض الخواص الحسية، من خلال النتائج المتحصل عليها بعد معاملة لحم الدجاج بحمض الخليك هناك علاقه طردية بين قيمة الاس الهيدروجيني وعدد الكائنات الدقيقة بالتالي ارتفاع pH لحم الدجاج يؤدى الى حدوث التلف بسبب نشاط الكائنات الحيه الدقيقة ، لوحظ ان العدد الكلى للبكتريا في زيادة مستمرة مع زيادة فترة التخزين خاصة بعد اليوم الرابع حيث لوحظ ان العينات المعاملة بحمض الخليك كان لها تأثير أكبر على خفض العدد الكلى للبكتريا اثناء فترات التخزين. كما ان اعداد السالمونيلا في زيادة مستمرة في كل العينات لكن الزيادة كانت أكبر في العينات غير المعاملة، كلما زاد التركيز المستخدم من حمض الخليك كان له تأثير على خفض اعداد السالمونيلا ، العينات المعاملة بحمض الخليك بتركيز(0.6% و 0.8%) كان لهما تأثير كبير على خفض اعداد الكوليفورم حتى اليوم الرابع مقارنة بغير المعاملة. لحم الدجاج المعامل بحمض الخليك كانت قدرته التخزينية أفضل من غير المعامل، عند اجراء التقييم الحسي العام للحم الدجاج المعامل بحمض الخليك لوحظ ان العينات المعاملة بتركيز 0.8%، كانت أفضل من حيث الخواص الحسية مقارنه بالتراكيز الاخرى المنخفضة ذلك حتى اليوم الرابع من التخزين، اما العينات غير المعاملة كانت ذات تقييم حسي غير مقبول بعد اليوم الثاني من التخزين على 4 درجات مئوية.
الكلمات المفتاحية: حمض الخليك، الدجاج، السالمونيلا، الكوليفورم، الخواص الحسية.
The effect of acetic acid on the shelf life of poultry meat stored at
refrigeration temperature
Mansourah. S. Ali 1, Salma. M. Ali 2, Fawzia Salem Mohammed 3 and
Al-Nagi A. Idris 4
1 Department of Chemistry, college, Sciences , Derna University
El- gubba – Libya
2 Department of food science and Technology, Faculty of Agriculture
Omar Al-Mukhtar University , Albeida – Liby
3 Department of Chemistry, college, Sciences, Derna University
El- gubba – Libya
4Higher Institute of Science and Technology, Susa – Libya
:Abstract
Acetic acid was added in different concentrations to chilled poultry meat in order to increase its shelf life and improve some sensory properties. According to the results obtained after treating chicken meat with acetic acid, there is a direct relationship between the pH value and the number of microorganisms. Therefore, the increase in the pH of chicken meat leads to spoilage due to the activity of microorganisms. It was noted that the total number of bacteria is constantly increasing with the increase in the storage period, especially after the fourth day, where it was noted that the samples treated with acetic acid had a greater effect on reducing the total number of bacteria during storage periods. Salmonella counts were continuously increasing in all samples, but the increase was greater in untreated samples. The higher the concentration of acetic acid used, the more it had an effect on reducing the number of Salmonella. Samples treated with acetic acid at a concentration of 0.6% and 0.8% had a significant effect on reducing the number of coliforms until the fourth day compared to untreated samples. Chicken meat treated with acetic acid had better storage capacity than untreated samples. When conducting the general sensory evaluation of chicken meat treated with acetic acid, it was noted that samples treated with a concentration of 0.8% were better in terms of sensory properties compared to other low concentrations until the fourth day of storage. As for untreated samples, they had an unacceptable sensory evaluation after the second day of storage at 4°C
Keywords – acetic acid, chicken, salmonella, coliform, sensory properties
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