The effects of nisin, oil-wax coating and yogurt on the quality of refrigerated chicken meat

Creative Commons License

Gogus U., Bozoglu F., Yurdugul S.

FOOD CONTROL, vol.15, no.7, pp.537-542, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 7
  • Publication Date: 2004
  • Doi Number: 10.1016/j.foodcont.2003.08.007
  • Journal Name: FOOD CONTROL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.537-542
  • Keywords: chicken, Salmonella typhimurium, Pseudomonas, MAB, yogurt, critical point, nisin, coating, RECOVERED POULTRY MEAT, HIGH-PRESSURE, ESCHERICHIA-COLI, LISTERIA-INNOCUA, INACTIVATION, INHIBITION, LYSOZYME
  • Middle East Technical University Affiliated: Yes

Abstract

Evisceration makes chicken carcasses susceptible to microbial contamination from gastrointestinal sources. A preventive action between spray washing and air chilling, a yogurt dip, may eliminate concerned contamination and enhance the bactericidal effect of nisin on Salmonella. This study was designed to determine whether synergism occurred with or without the application of an oil-beeswax coating. A 5 h yogurt dip then nisin with coating' and a 5 It yogurt dip then nisin, indicated significant inhibition of mesophilic aerobic bacteria and Sahmonella with 2.11 and 1.97 log reductions, supported by pH, chromatographic and sensory findings (p < 0.01). (C) 2003 Elsevier Ltd. All rights reserved.