STORAGE TIME EFFECT ON INOCULATED, OSMODEHYDRATED CHICKEN MEAT - MICROBIOLOGICAL AND CHEMICAL CHARACTERISTICS
Scientific paper
DOI:
https://doi.org/10.2298/CICEQ200618011FKeywords:
Chicken meat, E.coli, Food safety, Listeria, Salmonella, StorageAbstract
In this research, chicken meat was inoculated with selected microorganisms and subjected to the osmotic dehydration process in two osmotic solutions, in an effort to investigate the effect of storage time duration on its microbiological and chemical characteristics. Total viable counts, numbers of Enterobacteriaceae, Salmonella spp., Listeria monocytogenes, Escherichia coli, proteolytic bacteria, psychotropic bacteria, of microbiological, and biogenic amine content, TBARS and DPPH, and chemical analyses were conducted on meat samples stored at 22 °C, during 14 days. During storage, the number of all tested microorganisms on meat samples decreased. The highest reduction occurred in the first 4 days. The meat dehydrated in molasses achieved better results of microbiological profile during storage. Results of TBARS and DPPH analyses indicated lipid oxidation after 14 days of storage, while the results after 10 days were satisfactory. Developed mathematical models allows good prediction of microbiological and chemical responses of dehydrated chicken meat during the investigated storage duration.
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