Aminopeptidase activity by spoilage bacteria and its relationship to microbial load and sensory attributes of poultry legs during aerobic cold storage.
The shelf life of poultry legs stored aerobically and the possible role of the aminopeptidase activity of gram-negative bacteria (p-nitroaniline test) as a predictor of poultry spoilage were evaluated on the basis of microbiological and sensory parameters. Chicken legs (n = 30) obtained immediately after evisceration in a local poultry processing plant were kept under aerobic refrigeration (4 +/- 1 degrees C) for 7 days. Microbiological (counts of aerobic bacteria and psychrotrophs) and sensory (odor, color, and general acceptability on a hedonic scale of 1 to 9) parameters and aminopeptidase activity (absorbance at 390 nm [A(390)]) determinations were performed after 0, 1, 3, 5, and 7 days of storage. Aerobic plate counts of 7 log CFU/g and a score of 6 for general acceptability were used as indicators of the end point of shelf life. Strong correlations (r > or = 0.76; P < 0.001) were obtained between bacterial counts, hedonic scores, and A(390) values. Samples were judged as unacceptable (shelf-life end point) after 2 and 4 days on the basis of sensory and microbiological analyses, respectively. A(390) values of 0.52 and 0.89 (corresponding to p-nitroaniline concentrations of 6.25 and 10.7 microg/ml, respectively) are proposed as the upper limits for acceptability on the basis of sensory and microbiological determinations, respectively. However, these recommendations are based on a small set of samples, and their general application is yet to be verified.
Department of Zootecnics, Autonomous University of Baja California Sur, La Paz, Mexico.
José Alfredo
JA
Guevara-Franco
Carlos
C
Alonso-Calleja
Rosa
R
Capita
D000626:Aminopeptidases / Q000378:metabolism*; D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005519:Food Preservation / Q000379:methods*; D006088:Gram-Negative Aerobic Bacteria / Q000201:enzymology* / Q000254:growth & development; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000382:microbiology*; D009812:Odorants / Q000032:analysis; D012034:Refrigeration; D013649:Taste; D013997:Time Factors
D000626:Aminopeptidases