Effect of the addition of different acids and propyl gallate dips on colonisation of aged poultry with E. Coli, Staphylococcus areus and Salmonella

• Main Authors: Jaturasitha S., Leangwunta V., Pichpol D., Na-Lampang K., Temyord K.
• Format: Conference or Workshop Item
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-33947577187&partnerID=40&md5=9c21cdde90837834174144ad8986d83e; http://cmuir.cmu.ac.th/handle/6653943832/530
• Institution: Chiang Mai University

Propyl gallate dips of poultry meat are common in order to prevent rancidity or oxidation. According to the purple color of meat that has iron contamination, propyl gallate is always used with acid. However, the antimicrobial effect might be enhanced. Propyl gallate was used always the same amount of 40 g/kg either without acid (control group) or mixed with acids in different levels namely citric acid and phosphoric acid at levels of 0, 10, 20 and 30 g/kg; respectively and sodium phosphatic acid at levels of 0, 1, 2 and 3 g/kg. Poultry thigh was dipped in the solutions for 10 min in 12 replicate per solution. After drying for 2 mins, samples were vacuumed and kept at 4°C for 7, 14 and 21 days to detect the growth of total colony count, E.Coli, Staphylococcus areus and Salmonella. The results of this study indicated that the total colony count of all solution for 7, 14 and 21 days storage were more than 3.0 × 107 colony forming units (cfu)/g except with phosphoric acid at the level of 30 g/kg for 14 and 21 days as well as the results of E. Coli for all groups and storage time were more than 1,100 cfu/g except with phosphoric acid at the level of 30 g/kg for 7 and 14 days. Staphylococcus areus of the control and phosphoric acid groups were less than 1.0 cfu/g for the 3 storage period. The Salmonella was detected for the control, citric acid and sodium phosphatic acid in every level of solution and storage periods as well as phosphoric acid at the level 10 and 20 g/kg; respectively except at the level of 30 g/kg. From this study, it could be concluded that propyl gallate 40 g/kg combined with phosphoric acid 30 g/kg would be the optimized to prolong the shelf life at 4°C for 14 days of poultry thigh.