1) Department of Veterinary Public Health, College of Veterinary and Animal Sciences, Parbhani-431402, Maharashtra, India. Maharashtra Animal and Fishery Sciences, University Nagpur; 2)Department of Livestock Product Technology, College of Veterinary and Animal Sciences, Parbhani-431402, Maharashtra, India Maharashtra Animal and Fishery Sciences, University Nagpur; 3) Department of Veterinary Microbiology, College of Veterinary and Animal Sciences, Parbhani-431402, Maharashtra, India. Maharashtra Animal and Fishery Sciences, University Nagpur; 4) Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, VNMKV, Parbhani-431402, Maharashtra, India.
Microbial and physicochemical quality of chicken decontaminated by UV-C light in comparison with lactic acid and sodium hypochlorite
Mikrobielle und physikalisch-chemische Qualität von mit UV-C-Licht dekontaminiertem Hühnerfleisch im Vergleich zur Dekontaminierung mit Milchsäure und Natriumhypochlorit
Shridhar Gadewar1), Rupesh Waghamare1), Sanjay Londhe2), Prashant Suryawanshi3), Smita Khodke4)
Summary
The microbial contamination in chicken carcasses has become a crucial issue since excessively contaminated chicken meat would spoil quickly and might become a source of pathogenic organisms. The current study was planned to assess the efficacy of Sodium hypochlorite, lactic acid, and UV-C light decontamination techniques on microbial and physicochemical qualities of fresh raw chicken stored at refrigeration temperature (0-4°C). A total of 60 raw chicken carcasses were collected and split in two equal halves and a total of 120 split carcasses grouped in 4 groups (n=30) were treated with control (‘C’), sodium hypochlorite (‘SH’, 50 ppm), lactic acid (‘LA’, 2%) and UV-C light (‘UV’, 415.75 mJ/cm2). The carcasses were sampled at 0, 24, 48, 72 and 96 hours of storage (0-4°C) to assess microbial, physicochemical, sensory and instrumental quality. On 96 hours of storage, TVC and Staphylococcus spp. count of all treatment groups remains significantly lower than ‘C’ group. Whereas ‘LA’ and ‘UV’ treatments were successful in reducing load of E. coli count. Further, ‘LA’ group significantly (p<0.05) lowered yeast and mould count at 0 hours than other groups. All groups were found to be negative for Salmonella spp. ‘LA’ group displayed significant (p<0.05) lower pH and sensory score, higher TBARS and POV values. Instrumental Hunter colour and Texture Profile Analysis values between treatment groups showed non-significant correlation. Sodium hypochlorite, lactic acid and UV-C light decontaminants were found to extend the shelf life of chicken up to 4 days at refrigeration storage (0–4ºC), but based on microbial, physicochemical and sensory qualities, UV-C light decontamination technique was found most effective.
Keywords: Decontamination, microbial quality, physicochemical quality, shelf life, chicken
Korrespondenzadresse E-Mail
rupeshwaghmare@mafsu.in
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 75,
68–76 (2024)
DOI 10.53194/0003-925X-75-68
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X