EFFECT OF HIGH PH ANIMICROBIAL DIPS ON PHYSICAL, CHEMICAL & SENSORY QUALITY OF POULTRY

OBJECTIVES: To evaluate the effects of a variety of high-pH (9-12) scald and chill waters which show antimicrobial properties on physical, chemical and sensory quality of raw and cooked chicken.

APPROACH: Scald and chill waters will contain food grade additives such as sodium hydroxide, sodium carbonate, sodium bicarbonate and sodium monolaurin, singly and in various combinations, at levels of 0.5-5.0%. Scald water (56 degrees C) treatments will be evaluated separately from chill water (2 degrees C) treatments. The effects of chill water containing 12% trisodium phosphate will be compared with the effects of the two best experimental treatments on overall quality of raw and cooked chickens. Quality evaluation will include physical tests (color, texture, pH, moisture), chemical analyses (lipid oxidation, headspace volatiles), and sensory evaluation by trained panelists and consumers.

PROGRESS: 1995/10 TO 1999/09

Response Surface Methodology was used to evaluate the effects of chill waters containing 0.003, 0.01, 0.30, or 0.53% sodium hydroxide (NaOH: pH 10.2, 11.0, 12.0, 12.8, respectively) or 10% trisodium phosphate (TSP: pH 12.63) or chlorinated water (20ppm, control) on physical and chemical characteristics of meats and skins from carcasses stored for up to 9 days. Commercially defeathered and eviscerated broilers were chilled (2-4C, 15 min), water-dipped (2-4 C, 15 min), drained, bagged and held at 2-4 C. Tests were carried out daily on carcasses from each chill treatment. Chemical analyses included GC headspace flavor volatiles, sodium content and pH. Physical tests were color, water activity, and texture. Irrespective of NaOH concentration and storage time, pH of ground tissues, sodium content, and levels of pentanal, heptanal, and nonanal in all tissues were similar to controls. Chilling at pH 12.8 produced white skins with hexanal and surface pH values that were higher than controls. Rate of lipid oxidation decreased in meats with time. NaOH-chilling had no adverse effect on texture and color attributes of all tissues, but effect on water activity and octanal was inconclusive. NaOH carcasses were similar to TSP ones. Chilling broilers in 0.3% NaOH would extend shelf-life to 8 days without adversely affecting quality.

PUBLICATIONS: 1995/10 TO 1999/09

1. Hinds, Margaret. 1998. Chemical characteristics of poultry processed in chill waters containing sodium hydroxide. Bk of Abstracts: 77B-27, ‘98 Mtg. of Institute of Food Technologists (IFT).

2. Hinds, Margaret. 1998. Effect of chill waters containing sodium hydroxide on physical properties of uncooked poultry. Bk of Abstracts: 59F-8: ‘98 IFT Mtg.

3. Hinds, Margaret. 1998. GC headspace aldehydes from chicken processed in high-pH chill waters - submitted for ‘99 IFT meeting.

PROJ NO: NCX-137-5-96-170-1 AGENCY: CSRS NC.X
PROJ TYPE: EVANS-ALLEN PROJ. STATUS: TERMINATED
START: 01 OCT 1995 TERM: 30 SEP 1999 FY: 1999

INVESTIGATOR: Hinds, M. J.

PERFORMING INSTITUTION:
HOME ECONOMICS
NORTH CAROLINA A&T STATE UNIV
GREENSBORO, NORTH CAROLINA 27411