Journal of Food, Agriculture and Environment

Vol 10, Issue 1,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of cooling and freezing temperatures on microbial and chemical properties of chicken meat during storage


Mohammed S. Al-jasser

Recieved Date: 2011-09-17, Accepted Date: 2012-01-09


Cooling and freezing temperatures are considered two of the most efficient methods to delay or inhibit growth of microorganisms in chicken meat and meat products during transport or storage. It can help improve the safety and prolong shelf life of such products.  The purpose of this study was to evaluate chicken meat quality under freezing and different cooling temperatures. The data showed that the values of the chemical and microbial indicators were affected by freezing and cooling temperatures.  Total viable bacteria, Pseudomonas and fecal Streptococcus  counts (log10 CFU/g) in chicken meat at day 0 were 5.5, 4.2 and 3.8, respectively. These counts (log10 CFU/g)  increased after 3 days of storage at 4±1ºC to 6.0, 5.9 and 5.5, respectively, also they increased to 7.1, 7.4 and 5.6, respectively, when chicken meat was stored at 7±1ºC. Total viable count, Pseudomonas and fecal Streptococcus  count were significantly decreased when chicken meat was stored at -10ºC, -18ºC and -18ºC in vacuum package. The results indicated that  the staphylococci  and  Staphylococcus aureus counts were higher in winter season compared to summer season. Total viable bacteria, Pseudomonas and fecal Streptococcus and coliform counts were lower in winter samples. Salmonella was positive in both winter and summer season samples. At day 0 the TBARS in chicken meat samples was 0.10±0.03 mg malonaldehyde/kg.  After 3 days of storage at 4ºC, 7ºC, -10ºC and -18ºC, the TBARS increased to  0.22±0.05, 0.28±0.03, 0.18±0.05 and 0.15±0.03 mg malonaldehyde/kg, respectively. The TBARS in the chicken meats that were packaged under vacuum and kept at 4oC and -18ºC for six days were 0.23±0.01 and 0.20±0.07 mg malonaldehyde/kg, respectively. Free fatty acids in chicken meat increased from 0.75±0.11% at day 0 to 0.93±0.15%, 0.87±0.21%, 0.90±0.28%, 1.1±0.15%, 1.7±0.15% and 0.87±0.13% in samples preserved at -10ºC, -18ºC, -18ºC with vacuum package, 4ºC, 7ºC and 4ºC with vacuum package, respectively. 


Freezer, temperature, chicken meat, TBARS, free fatty acid, Pseudomonas, fecal coliform, cooling, Salmonella, Staphylococcus

Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 1
Category: Food and Health
Pages: 113-116

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