Open AccessEffects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics
Author(s) -
Mariano Manuel Fernandez,
Anabel Rodríguez,
Micaela Fulco,
Trinidad Soteras,
Marina Valeria Mozgovoj,
Mariana Cap
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04842-3
Subject(s) - fumaric acid , salmonella , food science , malic acid , lactic acid , chicken breast , log reduction , chemistry , biology , bacteria , biochemistry , citric acid , genetics
The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmonella log reduction were 2.22, 1.55 and 1.30 log CFU/g for fumaric, malic and lactic treatments, respectively. Although fumaric acid was the most effective for reducing Salmonell a counts, chicken meat quality and sensory characteristics were significantly affected, even in cooked samples. Conversely, malic and lactic acids treatments caused minimal changes in chicken meat quality and sensory characteristics compared to control samples. This study shows effective alternatives to reduce Salmonella contamination on chicken breast fillets, although further studies should be considered to improve the effects on quality and sensory attributes.