جستجوی مقالات مرتبط با کلیدواژه « chicken meat » در نشریات گروه « صنایع غذایی »

The present research aimed to evaluate the effects of roasting and microwave thermal processes along with pH change on the amount of residues of three commonly used antibiotics, enrofloxacin, oxytetracycline and sulfadiazine in chicken meat. For this purpose, first the three antibiotics were added to the chicken meat samples in amounts 4 times the remaining limit. Meat samples containing residues of each antibiotic were subjected to roasting (at 200 °C for 30 minutes) and microwave (at 100 °C for 3 minutes) treatments at pH 5.8 and 4.8. Then, the residual amount of each of the antibiotics was investigated by high-performance liquid chromatography (HPLC) along with colorimetry and evaluation of cooking loss. The results showed that both treatments were able to significantly reduce the amount of antibiotic residues, but both processes were more effective at pH 4.8 than 5.8 (P<0.05). The highest amount of reduction of antibiotic residue at pH 4.8 in both microwave and roasting treatments was observed in oxytetracycline residue with 76.2 and 72.4% respectively. Roasting and microwave treatments decreased L* index, but a* index decreased in roasting and increased in microwave, and b* index increased in microwave, but there was no significant change in roasting. Also, the amount of cooking loss in roasting in the range of 58 to 71% was more than that of microwave in the range of 48 to 62% (P<0.05). Finally, microwave treatment can be introduced along with reducing the pH of chicken meat to 4.8 as the best treatment to reduce antibiotic residues.

Nowadays chemical preservatives are commonly used in foodstuffs to increase their shelf life and maintain the quality. Due to their probable risk of continuous use in foodstuffs, natural preservatives are increasingly used. In this study, oak powder has been used as a natural preservative with antimicrobial properties and desired sensory effects on ready-to-cook chicken.Treated samples containing 5, 10, and 20 percent of powder in 0, 1, 2, 3, 7, and 14 days of storage periods in fridge temperature using chemical tests (including peroxide number, thiobarbituric acid, and volatile nitrous bases) and microbial tests (including total bacteria count, Staphylococcus aureus count, coliform count; Also the effect of oak powder on sensory features of chicken was oak powder examined. The results of the present study show that oak powder could appropriately postpone microbial spoilage and peroxidation of lipids in chicken fillets. It was proved that the use of appropriate concentrations of oak powder (5 and 20 percent) in the ready-to-cook chicken, significantly (P<0.05), could result in chicken microbial Fluorine decrease and oak powder of 10 and 20 percent concentrations showed more positive effects on treatments`oreganoliptic properties. Therefore, as a natural preservative,the oak powder can be used in ready-to-cook chicken production process with positive effects on the product`s sensory properties and longer shelf life.

Chicken meat is highly perishable and quickly spoiled under inappropriate storage. Use of natural extracts is one of the preservation methods of this product. This research was done to evaluate savory extract effect on shelf-life of fresh chicken meat at refrigeration temperature. Chicken pieces were kept for 2 hours in 1, 2 and 3 % solutions of extract and physicochemical analysis including optical properties, pH, TBARS and microbial analysis including total count, coliform and staphylococcus aureus and sensory analysis were done during 1, 3 and 5 days. TBARS results showed that meat oxidation significantly decreased from 0.109 to 0.046 mg MDA/kg comparing to control for 5% coating. Lowest microbial load was seen in 5% coating and decreased from 6.71 to 5.69 log cfu/g. except 5% treatment at 3 and 5 days no significant difference was seen between coated samples and control. Overally, alcoholic extract of savory comparing to control increased shelf-life more than 2 days and could be used for preserving chicken meat.

Chicken meat is one of the most perishable foods because of high nutrition value, pH (5.5-6.5) and aw (0.980.99) which in this condition almost all kinds of microorganisms can proliferate easily. Among different kinds of natural preservatives Bio- preservation has gained more attention because of healthy effects that may have on their host. The present study was conducted to evaluate the combined effect of Lactobacillus acidophilus and Lactobacillus plantarum (105 cfu/gr) also, the combined effect of Lactobacillus plus EDTA (50mM) on E.coli , Salmonella and mesophilic counts in minced chicken meat during 6 days of storage at 4 1 0C under aerobic condition. Microbial analysis indicated that the use of lactobacilluses and lactobacilluses with EDTA had significant effects in reduction of the mesophilic count, probably with at least 1 day extension of shelf life and treatment with both of LAB and EDTA had more effect. Also, according to the results both of treatments had significant effects on pathogenic counts ( Salmonella and E. coli) Treatment with LAB and EDTA at third day of storage reduced the population of Salmonella and E.coli respectively (0.83 and 1.49 log Cfu/gr) .Generally , it is suggested that for better influence of lactobacillus with high biopreservative activity, hurdle systems and less initial count of meat bacteria should be used.

Microbial growth and lipid peroxidation are primary factors of meat spoilage during refrigerated storage. Rosemary Boiss, locally known as Tashenadri, has been extensively used as a medicinal plant in Iran. In this study, the effects of Rosmarinus officinalis aqueous extract on quality and shelf life of chicken during chilled storage were investigated. Chicken samples were treated with aqueous extract of 1%، 3% and 5% R. officinalis, and then stored at 4 οC for 5 days. The control and the treated chicken samples were analyzed periodically for Microbial (Total count, staph aureus, Coliforms), chemical (pH, PV) and sensory characteristics. The results indicated that incorporation of R. officinalis water extract on chicken fillets caused the delay of lipid peroxidation and microbial spoilage. In this respect, the sample supplemented with 3% aqueous extract was more effective compared with the 1% and 5% in extending the shelf life of chicken fillets (P < 0. 05). It was concluded that the effect of R. officinalis extract on chicken samples kept their good quality characteristics and extended the shelf life during refrigerated storage, which was supported by the results of Microbial, chemical and sensory evaluation analyses.

In this study, the antioxidant effects of different concentrations of Zataria multiflora (ZM) and Mentha longifolia (ML) essential oils (EOs) on ground chicken meat at 4 °C were investigated. Ground meat samples were subjected to five treatments: Control (with no EO), ML0.5 (Mentha longifolia EO 0.5% v/w), ML1 (Mentha longifolia EO 1% v/w), ZM0.25 (Zataria multiflora EO 0.25% v/w) and ZM0.5 (Zataria multiflora EO 0.5% v/w). Subsequently, samples were stored at 4°C and the antioxidant activity of EOs was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power, metmyoglobin and thiobarbituric acid (TBA) assays at 1, 4, 7 and 10 days. In DPPH assay, antiradical activity was significantly increased in meat samples with the addition of both ML and ZM, but ZM0.5 showed the highest radical scavenging activity. When reducing power assay was used, only ZM0.5 demonstrated significant effect. ZM0.5, to a lesser extent, ML1 inhibited metmyoglubin production in meat samples. The results of TBA assay showed that the all EOs treatments significantly reduced the lipid oxidation. The results of this study showed the use of ZM and ML essential oils in chicken meat can delay the chemical spoilage process.

Food –borne diseases are important public health problems in the world. In recent years significant increase in the incidence of Salmonellas has been reported by WHO. Because Salmonellas resistance to antibiotics. The present study is to evaluate the prevalence of Salmonella in trails chicken meats in Tehran. Between Bahman 2004 to Aban 2005 we analyzed 198 samples of chicken meats in Tehran city. Each sample weighing approximately 800 g was collected. Salmonellas was isolated from 93 of the samples analyzed (47%). The predominant serotypes were S. Enteritis (48. 4%)، S. Hadar (26. 9%) and B4 22. 3%). Otherserotypes such as S. Derby and Paratyphoid B were in much lower levels.