Application of supercritical carbon dioxide (SC-CO‚‚) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature

Nor Khaizura M. A. R., . and Ismail Fitry M. R., . and Ibadullah W. Z. W., . and Jauhar S., . and Chong G. H., . Application of supercritical carbon dioxide (SC-CO‚‚) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature. pp. 103-110. ISSN 2231-7546

Supercritical carbon dioxide (SC-CO2) is a non-thermal technique implemented by food pharmaceutical and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently limited number of studies has reported the application of SC-CO‚‚ on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO‚‚-treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO‚‚ at 14 MPa and 45C for 40 min and was stored at 4C for 0 3 and 7 days. The obtained results indicated that the treatment with SC-CO‚‚ significantly decreased the total plate count and yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage respectively. The values of pH cooking loss and water holding capacity were not affected by the treatment. The results revealed that the SC-CO‚‚-treated samples displayed harder texture higher lightness and yellowness and lower redness. In addition lipid peroxidation of SC-CO‚‚ and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary the application of SC-CO‚‚ was capable of enhancing the microbial quality and certain physicochemical attributes. However alteration of certain parameters of SC-CO‚‚ might enhance the overall meat quality.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(01)%202020/11%20-...

Abstract

Supercritical carbon dioxide (SC-CO2) is a non-thermal technique implemented by food pharmaceutical and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently limited number of studies has reported the application of SC-CO‚‚ on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO‚‚-treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO‚‚ at 14 MPa and 45C for 40 min and was stored at 4C for 0 3 and 7 days. The obtained results indicated that the treatment with SC-CO‚‚ significantly decreased the total plate count and yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage respectively. The values of pH cooking loss and water holding capacity were not affected by the treatment. The results revealed that the SC-CO‚‚-treated samples displayed harder texture higher lightness and yellowness and lower redness. In addition lipid peroxidation of SC-CO‚‚ and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary the application of SC-CO‚‚ was capable of enhancing the microbial quality and certain physicochemical attributes. However alteration of certain parameters of SC-CO‚‚ might enhance the overall meat quality.

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Item Type:	Article
AGROVOC Term:	Chicken meat
AGROVOC Term:	Supercritical CO2 extraction
AGROVOC Term:	Carbon dioxide
AGROVOC Term:	Microbial properties
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Chilling
AGROVOC Term:	Temperature
AGROVOC Term:	Lipid peroxidation
AGROVOC Term:	Microorganisms
AGROVOC Term:	Physicochemical properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8977

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