title: Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat.
abstract: Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at 4°C under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01% lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unable to inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treatment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressed changes in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid had adverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treated with calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride and lactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea.
authors.forename: Amali U
authors.initials: AU
authors.lastname: Alahakoon
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea.
authors.forename: Dinesh D
authors.initials: DD
authors.lastname: Jayasena
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea.
authors.forename: Samooel
authors.initials: S
authors.lastname: Jung
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea.
authors.forename: Hyun Joo
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea.
authors.forename: Sun Hyo
authors.initials: SH
authors.lastname: Kim
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
keywords: breast meat; calcium chloride; injection; lactic acid; shelf life