Yavaş, EdaBilgin, Bilal2022-05-112022-05-1120101682-8356https://doi.org/10.3923/ijps.2010.66.71https://hdl.handle.net/20.500.11776/9783This 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.en10.3923/ijps.2010.66.71info:eu-repo/semantics/closedAccessModified atmosphere packagingOrganic acidsPoultryPreservativesBacteria (microorganisms)Article9166712-s2.0-77952599216N/A