The Effect of Acetic Acid Treatment on some Quality Properties of Chicken Breast during Refrigeration

Abstract

This study was conducted at Sudan University of Scienceand Technology, College of Agricultural Studies, Department ofAnimal Production and National Food Research Center (NFC) at Shabbat, in order to study the Possibility of prolonging the shelf life of chicken meat by Packaging and treating with acetic acid concentration 1%,2% and 3% for 30 Seconds. Samples were preserved at 4≤1 ؛C for 21 days and examined after 0, 7, 14 and 21 days of refrigeration for microbiological, chemical and sensory Properties. Microbiological analyses included determination of total count of Bacteria, (Salmonella, E. coli,Staphyloccus), (anaerobic bacteria), yeasts and molds. Chemical analysis included determination of pH value and non-protein nitrogen. However Sensory properties were included for color, smell and texture. Results revealed that samples immersed into a solution with 1%, 2% and 3% of acetic acid concentrations had affectively improved quality and sensory properties of chicken meat for more than 14 days compared with control samples and the samples treated with 3% of acetic acid recorded the best quality results.