Effect of calcium lactate, sodium diacetate and sodium chloride mixture on the microbiological, chemical and sensory properties of chicken nuggets stored in refrigeration and under modified atmospheres

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dc.authorscopusid36240207500
dc.authorscopusid34867833800
dc.contributor.authorYavaş, Eda
dc.contributor.authorBilgin, Bilal
dc.date.accessioned2022-05-11T14:44:50Z
dc.date.available2022-05-11T14:44:50Z
dc.date.issued2010
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThis study was conducted to assess the effects of 0.5% Preservative Mixture (PM) containing calcium lactate (40%), sodium diacetate (40%) and sodium chloride (20%) on the microbiological, chemical and sensory quality of chicken meat nuggets stored at 4±2°C and under Modified Atmosphere Packaging (MAP). There were two experimental groups of samples, namely control and PM-treated. The results showed that the PM-treated nugget samples had significantly (P<0.05) lower total bacterial count (TAB), coliform, Peroxide Value (PV) and Free Fatty Acids (FFA). At the same time, PM-treated nugget samples markedly higher scores for sensory evaluation such as appearance, texture, taste, odour and totally. © Asian Network for Scientific Information, 2010.
dc.identifier.doi10.3923/ijps.2010.66.71
dc.identifier.endpage71
dc.identifier.issn1682-8356
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-77952599216
dc.identifier.scopusqualityN/A
dc.identifier.startpage66
dc.identifier.urihttps://doi.org/10.3923/ijps.2010.66.71
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9783
dc.identifier.volume9
dc.indekslendigikaynakScopus
dc.institutionauthorYavaş, Eda
dc.institutionauthorBilgin, Bilal
dc.language.isoen
dc.publisherAsian Network for Scientific Information
dc.relation.ispartofInternational Journal of Poultry Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectModified atmosphere packaging
dc.subjectOrganic acids
dc.subjectPoultry
dc.subjectPreservatives
dc.subjectBacteria (microorganisms)
dc.titleEffect of calcium lactate, sodium diacetate and sodium chloride mixture on the microbiological, chemical and sensory properties of chicken nuggets stored in refrigeration and under modified atmospheres
dc.typeArticle

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