Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage

59th International Meat Industry Conference

Balti, T.^1 ; iri, J.^2 ; Velebit, B.^1 ; Petronijevi, R.^1 ; Lakievi, B.^1 ; Dordevi, V.^1 ; Jankovi, V.^1

Institute of Meat Hygiene and Technology, Kaanskog 13, Belgrade, Serbia^1

Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodenja 18, Belgrade, Serbia^2

关键词: Chicken breast fillet;    Microbiological quality;    Multiple linear regressions;    Positive correlations;    Sodium tripolyphosphate;    Statistically significant difference;    Total viable counts;    Total volatile basic nitrogens;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012073/pdf
DOI  :  10.1088/1755-1315/85/1/012073

来源: IOP

【 摘 要 】

Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades,which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4±1°C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p