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KMID : 1007520000090040218
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Food Science and Biotechnology
2000 Volume.9 No. 4 p.218 ~ p.221
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Physicochemical Quality and Gram Negative Bacteria in Refrigerated Chicken Legs Treated with Trisodium Phosphate and Acetic Acid
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Kim Chang-R.
Kim Kwang-H.
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Abstract
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The effects of trisodium phosphate (TSP) and acetic acid (AA) on gram-negative bacterial counts (GNC), pH, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values of chicken legs stored at 4℃ were investigated. Chicken legs were treated with 5-15% (w/v) phosphates or a combination of 2.5-7.5% TSP and 1.5% (v/v) acetic acid (AA) for 10 min. After 4 days of storage, chicken legs treated with 7.5-10% TSP for 10 min significantly (p<0.05) reduced GNC compared to the controls and 5.0% TSP treatments. GNC on chicken legs treated with a combination of TSP and AA had no significant (p>0.05) difference between treatments. However, a combination of 2.5% TSP and 1.5% AA increased antimicrobial activity than treatment of 5% TSP alone. Chicken legs treated with TSP showed gradual increasement of pH values compared to the controls during storage at 4℃. Treatments of 15% TSP had relatively high TBA values in comparison with the controls and other treatments. Treatments of 5-10% TSP had a significantly lower VBN values compared to those of the controls and 15% TSP Based on these results, the concentration of TSP was found to be directly related with GNC, pH, TBA, and VBN values in chicken legs during storage at 4℃.
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