| Autor: |
Nastiti, Pramilih Wahyu, Bintoro, Nursigit, Karyadi, Joko Nugroho Wahyu, Rahayoe, S. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2596 Issue 1, p1-10, 10p |
| Abstrakt: |
Prohibited chemical substances are often used to preserve chicken meat, which may adversely affect consumer health. This study aimed to investigate the effect of formalin and boric acid application on texture, color, and microbial quantity of broiler breast meats during storage. Skinned chicken breast meats were bought from a local market at Yogyakarta and treated by adding formalin 10%, boric acid 10%, and no treatment before stored unpacked at ambient room temperature (27-33°C). Texture analysis was done using Universal Testing Machine (UTM), color analysis using Chromameter Minolta 4000, and the changes in total plate count (TPC) were monitored using spread plate approaches. All measurements were carried out every 6 hours interval up to 24 hours storage period. The results indicated that color lightness (L*) of the sample decreased gradually for all treatments but not for a* (redness) and b* (yellowness) with the increasing storage time. The only significant difference in lightness was found for formalin-treated samples compared to all other treatments. The meat texture was significantly influenced by storage time and preservation method (sig <0.05). These findings informed that the formalin chemicals preservation on the broiler meat sample would cause high value in lightness and texture of the sample. TPC analysis revealed that microbe growth was delayed when breast meat was stored at low temperatures (refrigerator). Untreated samples at the ambient temperature showed the highest microbial total count (CFU/ml) throughout storage time and was higher than the sample stored in the refrigerator. No microbial growth appeared in the samples subjected to formalin 10%, whereas TPC was only detected in boric acid-treated samples at 18 h and 24 h storage. This means that color and texture attributes combined with TPC analysis can be used to detect the presence of the prohibited chemicals on the chicken breast meat. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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