Effects of lactic acid, fumaric acid and chlorine dioxide on shelf-life of broiler wings during storage

Abstract

In this study, effects of chlorine dioxide (0.3 and 0.5%), lactic acid (0.5 and 1.0%) and fumaric acid (0.5 and 1.0%) on the shelf-life of broiler wings were investigated. The samples were dipped into the experimental solutions for 10 min. and stored at +4 degrees C for 9 days. Microbiologically, the counts of total aerobic mesophilic bacteria (TAMB), total psychrophilic bacteria (TPB) and Escherichia coli were determined and pH values were measured. Compared to the control samples, the TAMB counts were reduced approximately as 13% with chlorine dioxide, 13.5% with lactic acid and 10.5% with fumaric acid. The most effective bacterial reduction on E. coli was observed in the samples treated with 1.0% of lactic acid as 56 and 1.0% of fumaric acid as 34%. Statistically, the changes determined in the TPB counts were not significant (P>0.05), however they increased as 6 and 7% during the storage. Throughout the storage, the bacterial growth was reduced parallel to the concentration of the chemicals increased. The shelf-life of broiler wings was prolonged 4 days by the experimental solutions. Neither off-flavor nor a negative effect was observed on the sensorial properties by the panelists due to chemical applications.