Zeitoun, A. (2005). AS INFLUENCED BY BUFFERED LACTIC ACID AND MODIFIED ATMOSPHERE PACKAGING. Journal of Food and Dairy Sciences, 30(2), 943-956. doi: 10.21608/jfds.2005.237129
A. A. M. Zeitoun. "AS INFLUENCED BY BUFFERED LACTIC ACID AND MODIFIED ATMOSPHERE PACKAGING". Journal of Food and Dairy Sciences, 30, 2, 2005, 943-956. doi: 10.21608/jfds.2005.237129
Zeitoun, A. (2005). 'AS INFLUENCED BY BUFFERED LACTIC ACID AND MODIFIED ATMOSPHERE PACKAGING', Journal of Food and Dairy Sciences, 30(2), pp. 943-956. doi: 10.21608/jfds.2005.237129
Zeitoun, A. AS INFLUENCED BY BUFFERED LACTIC ACID AND MODIFIED ATMOSPHERE PACKAGING. Journal of Food and Dairy Sciences, 2005; 30(2): 943-956. doi: 10.21608/jfds.2005.237129
AS INFLUENCED BY BUFFERED LACTIC ACID AND MODIFIED ATMOSPHERE PACKAGING
Department of Food Science, Faculty of Agricufture, Saba Bacha, Alexandria University, Egypt.
Abstract
The effect of the treatment with various concentrations of lactic acid (2 %, 5 %, 7,5 0/0 and 10 O/ w/v) buffer system pH3 (LABS), Modified atmosphere packaging (MP) (90 % C02 + 10 % 02); combination of 2 % LABS + MAP; 5 % LABS+ MAP; 7,5, % LABS+ MAP and 10 % LA6S+ MAP on Escherichia coIl 01 57:H7 and on the shelf life of chicken legs stored at 5 °C was investigated. The initial contamination level of Escherichia coil 01 57:H7 on chicken legs surface was 3.59 logio du ! cm of skin. Reduction of 0.92, 1.23, 1,39, 1.81 logio units of Eschenchia coil 01 57:H7 were obtained by the treatments with 2 % lactic acid buffer system pH3 (LAeS), 5 % (LABS), 7.5 % (LABS) and 10 % (LABS), respectively. The antimicrobial effect increased with increasing concentrations of lactic add in the buffer system. On day 3 there was a significant difference (p < 0.05) for the number of Eschenchia coil 0157:H7 between all the treatments compared with untreated samples (control). Treatment with 10 % LABS + MAP, 7.5 % LABS + MAP, 5 % LABS + MAP and 2 % LABS+ MAP eliminated 3.59 logio cfu/cm2 of Escherichia coil 0157:H7 from poultry within 7, 8, 10 and lidays of storage at 5 °C, respectively. Lactic acid buffer system pH3 (LABS) and Modified Atmosphere Packaging provides a natural means of killing Escherichia coil 0157:H7 in poultry and can be used in other food products. Results revealed that the total viable bacteria and lactic acid bacteria were inhibited by all treatments used as compared with the untreated samples. The highest inhibition was observed with 10 % LABS+ MAP treatment, followed by 7.5 % LABS+ MAP. The buffering capacity of the buffer systems (LABS) seem to be sufficient to maintain a low pH of the skin during storage. Legs treated with 2 % LABS; 5 % LABS; 7.5 % LABS; 10 % LABS; Modified atmosphere packaging (MAP); 2 % LABS + MAP; 5 % LABS + MAP; 7.5 % LABS + MAP and 10 % LABS + MAP have a shelf life at 5 °C of 7, 8, 10, 11, 12, 13, 14, 15 and 16 days respectively. This signifies a prolongation of shelf life at 5 oc of 2, 3, 5, 6, 7, 8, 9, 10 and 11 days respectively, as compared with untreated samples. A synergistic effect between lactic acid buffer system (LABS) and modified atmosphere packaging (MAP) was evidence.
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