Sensory, chemical and bacteriological assessment of chilled local chicken during the labeled shelf life [electronic resource].

Includes reference.

The present study was conducted to evaluate the shelf-life of chicken carcasses during refrigeration at 4°C, 7°C and 10°C for 2, 4, 7, and 10 days storage depending on bacteriological, chemical and sensory assessments. Bacteriological examinations recorded high initial bacterial counts (Aerobic Plate Count, psychrotrophs, Most Probable Number of colifonns, Staphylococcus aureus and yeast and moulds). During refrigeration period at 10°C, there was a dramatically increase in bacterial counts followed by samples stored at 7°C. While storage at 4°C could slow the increase rate of bacterial counts and extended the shelflife of samples for 4 days. There was a slight change in the pH values and the Total Volatile Basic Nitrogen (TVB-N) during the experiment time and still within the permissible limit to indicate that pH and TVB-N can't be depended on the efficiency of evaluating the shelf-life of chilled chicken. On the other hand, Thiobarbituric Acid (TBA) values were undergo the acceptable limit (0.9 mg malonaldehydelkg) for 7, 4 and 2 days for the chicken samples stored at 4°C, 7°C and 10°C respectively. All samples reserved high acceptable odor score during the first 4 days of refrigeration storage. After this period samples stored at 7°C and 10°C were unaccepted after 6 and 4 days respectively, while at 4°C storage samples stayed accepted within time span ofthe experiment.

Summary in Arabic.