Akademik Veri Yönetim Sistemi
Archiv fur Lebensmittelhygiene, cilt.61, sa.1, ss.18-21, 2010 (SCI-Expanded)
This study was undertaken to determine the effect of different chemical decontamination methods on the microbiological and sensory attributes of chicken liver during refrigerated storage (+4 ± 1 °C). Chicken liver samples were dipped into sterilized water (1 min), lactic acid (1.5%, 1 min or 5 min), acetic acid (1.5 %, 1 min or 5 min), trisodium phosphate (15 %, 15 min or 20 min) or were not treated (control). Microbiological analyses were carried out at 0, 2 and 4 days of storage. Also, sensorial attributes were evaluated by panelists. As result of the study, decontamination with acetic acid, lactic acid or trisodium phosphate could not substantially improve the microbiological quality of chicken liver during refrigerated storage. On the other hand, sensorial attributes of the samples were adversely affected by treatments except the treatments with acetic acid. © M. & H. Schaper GmbH & Co.