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Animal Products
Asian-Australasian Journal of Animal Sciences 2006;19(1): 109-112.
DOI: https://doi.org/10.5713/ajas.2006.109    Published online December 6, 2005.
Microbiological Changes of Marinated Broiler Drumsticks Treated with the Lactoperoxidase System and with or without Thermal Treatment
Fa-Jui Tan, Herbert W. Ockerman
The objective of this study was to evaluate the combined effects of lactoperoxidase system (LPS), thermal treatment and storage time on total microflora and psychrotrophs counts of the marinated broiler drumsticks. A marinade that contained acetic acid (1%) and salt (3%) with pH adjusted to 4 was developed as a standardized marinade. Drumsticks were marinated with various LPS levels, combined with thermal treatment (4 or 58째C for 2 min), and then stored at 4째C for 18 h. The microbial counts of the samples were measured after 0, 2, 4 and 7 days of storage for drumsticks held at 4째C. The results indicate that adding LPS at the level of 1 unit (1 g/ml LP, 5.9 mM KSCN, and 2.5 mM H2O2) significantly (p<0.05) decreased the total microflora and psychrotrophs counts of the marinated broiler drumsticks. In addition, samples treated with a thermal treatment (58째C for 2 min) had significantly (p<0.05) lower microbial counts when compared with the control.
Keywords: Microbial Quality; Marination; Lactoperoxidase System; Thermal Treatment
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