Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics
The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmo...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2021
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| Online Access: | http://hdl.handle.net/20.500.12123/9006 https://link.springer.com/article/10.1007/s13197-020-04842-3 https://doi.org/10.1007/s13197-020-04842-3 |
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| author | Fernandez, Mariano Manuel Rodriguez, Anabel Fulco, Micaela Soteras, Trinidad Mozgovoj, Marina Valeria Cap, Mariana |
| author_browse | Cap, Mariana Fernandez, Mariano Manuel Fulco, Micaela Mozgovoj, Marina Valeria Rodriguez, Anabel Soteras, Trinidad |
| author_facet | Fernandez, Mariano Manuel Rodriguez, Anabel Fulco, Micaela Soteras, Trinidad Mozgovoj, Marina Valeria Cap, Mariana |
| author_sort | Fernandez, Mariano Manuel |
| collection | INTA Digital |
| description | The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmonella log reduction were 2.22, 1.55 and 1.30 log CFU/g for fumaric, malic and lactic treatments, respectively. Although fumaric acid was the most effective for reducing Salmonella counts, chicken meat quality and sensory characteristics were significantly affected, even in cooked samples. Conversely, malic and lactic acids treatments caused minimal changes in chicken meat quality and sensory characteristics compared to control samples. This study shows effective alternatives to reduce Salmonella contamination on chicken breast fillets, although further studies should be considered to improve the effects on quality and sensory attributes. |
| format | info:ar-repo/semantics/artículo |
| id | INTA9006 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| record_format | dspace |
| spelling | INTA90062021-03-31T11:16:43Z Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics Fernandez, Mariano Manuel Rodriguez, Anabel Fulco, Micaela Soteras, Trinidad Mozgovoj, Marina Valeria Cap, Mariana Organic Acids Poultry Meat Colour Flavour Texture Ácidos Orgánicos Carne de Aves Color Sabor Textura Salmonella Foodborne Pathogen Patógeno transmitido por los Alimentos The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmonella log reduction were 2.22, 1.55 and 1.30 log CFU/g for fumaric, malic and lactic treatments, respectively. Although fumaric acid was the most effective for reducing Salmonella counts, chicken meat quality and sensory characteristics were significantly affected, even in cooked samples. Conversely, malic and lactic acids treatments caused minimal changes in chicken meat quality and sensory characteristics compared to control samples. This study shows effective alternatives to reduce Salmonella contamination on chicken breast fillets, although further studies should be considered to improve the effects on quality and sensory attributes. Fil: Fernández, Mariano Manuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Fulco, Micaela. Universidad de Morón; Argentina. Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Mozgovoj, Marina Valeria. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Mozgovoj, Marina Valeria. Universidad de Morón; Argentina. Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. 2021-03-31T10:58:00Z 2021-03-31T10:58:00Z 2020-10-24 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/9006 https://link.springer.com/article/10.1007/s13197-020-04842-3 0022-1155 0975-8402 https://doi.org/10.1007/s13197-020-04842-3 eng info:eu-repograntAgreement/INTA/PNAIyAV-1130042/AR./Herramientas y sistemas para la gestión de la calidad integral. info:eu-repo/semantics/restrictedAccess application/pdf Journal of Food Science and Technology 58 (4) : 1-8. (2021) |
| spellingShingle | Organic Acids Poultry Meat Colour Flavour Texture Ácidos Orgánicos Carne de Aves Color Sabor Textura Salmonella Foodborne Pathogen Patógeno transmitido por los Alimentos Fernandez, Mariano Manuel Rodriguez, Anabel Fulco, Micaela Soteras, Trinidad Mozgovoj, Marina Valeria Cap, Mariana Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics |
| title | Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics |
| title_full | Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics |
| title_fullStr | Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics |
| title_full_unstemmed | Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics |
| title_short | Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics |
| title_sort | effects of lactic malic and fumaric acids on salmonella spp counts and on chicken meat quality and sensory characteristics |
| topic | Organic Acids Poultry Meat Colour Flavour Texture Ácidos Orgánicos Carne de Aves Color Sabor Textura Salmonella Foodborne Pathogen Patógeno transmitido por los Alimentos |
| url | http://hdl.handle.net/20.500.12123/9006 https://link.springer.com/article/10.1007/s13197-020-04842-3 https://doi.org/10.1007/s13197-020-04842-3 |
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