بهبود کیفیت میکروبی و افزایش زمان ماندگاری لاشه مرغ با استفاده از روش غوطه ورسازی در اسیداستیک در قسمت چیلرکشتارگاه

نوع مقاله : مقاله پژوهشی

نویسندگان

1 بهداشت وکنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران

2 دانشیار بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران

3 دانشیار گروه علوم دامی ، تغذیه دام و طیور، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران

چکیده

در این تحقیق، تأثیر اسید استیک در قسمت چیلر کشتارگاه، با دو غلظت 1 % و 0.5 %، در زمان ثابت 15 دقیقه بر روی شمارش کلی میکروبی و افزایش زمان ماندگاری لاشه مرغ مورد بررسی قرار گرفت. برای این منظور، نمونه های شاهد به مدت 15 دقیقه در آب معمولی با دمای 3-0 درجه سانتی گراد ( مشابه دمای آب چیلر کشتارگاه) نگه داشته شدند. نمونه های دیگر نیز در ظروف جداگانه به مدت 15 دقیقه تحت اثر آب با غلظت 1 % و 0.5 % اسید استیک با دمای 3-0 درجه سانتی گراد قرار گرفتند. سپس نمونه های تیمار شده با سطوح مختلف اسید استیک ، از لحاظ شمارش کلی میکروارگانیسم ها و زمان ماندگاری با نمونه های شاهد مورد مقایسه قرار گرفتند. نتایج آزمایشات نشان داد که اسید استیک ، در هر دو سطح ، به طور معنی داری ( p < 0.05) سبب کاهش بار میکروبی کل لاشه مرغ و افزایش زمان ماندگاری آن در دمای یخچال شدند و با توجه به برتری معنادار غلظت 1% اسید استیک می توان از این غلظت در چیلر آبی با هدف بهبود ایمنی میکروبی و افزایش عمر ماندگاری لاشه مرغ در طول نگهداری در یخچال استفاده کرد.

کلیدواژه‌ها

عنوان مقاله [English]

Improving the microbial quality and increasing the shelf life of chicken carcasses using the immersion method in acetic acid in the chiller section of the slaughterhouse

نویسندگان [English]

  • zahra esmaeili 1
  • Ashkan jebellija 2
  • Ali Mahdavi 3
1 Food hygiene and quality control, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
2 Associate Professor of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
3 Associate Professor, Department of Animal Science, Animal and Poultry Nutrition, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
چکیده [English]

In this research, the effect of acetic acid in the chiller section of the slaughterhouse, with two concentrations of 1% and 0.5%, at a fixed time of 15 minutes, was investigated on the total microbial count and the increase in the shelf life of chicken carcasses. For this purpose, the control samples were kept for 15 minutes in normal water with a temperature of 0-3 degrees Celsius (similar to the water temperature of the slaughterhouse chiller). Other samples were placed in separate containers for 15 minutes under the effect of water with a concentration of 1% and 0.5% acetic acid at a temperature of 0-3 degrees Celsius. Then, the samples treated with different levels of acetic acid were compared with the control samples in terms of total number of microorganisms and retention time. The results of the tests showed that acetic acid, at both levels, significantly (p < 0.05) caused a decrease in the microbial load of the whole chicken carcass and an increase in its shelf life in the refrigerator, and due to the significant superiority of 1% concentration of acetic acid This concentration can be used in the water chiller with the aim of improving microbial safety and increasing the shelf life of chicken carcasses during storage in the refrigerator.

کلیدواژه‌ها [English]

  • chicken carcass
  • slaughterhouse chiller
  • acetic acid
  • microbiological evaluation

مراجع

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تحقیقات آزمایشگاهی دامپزشکی
دوره 13، شماره 1 - شماره پیاپی 19
اردیبهشت 1400
صفحه 79-91

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