Effects of sodium lactate and lactic acid on chemical, microbiological and sensory characteristics of marinated chicken

摘要

This?study was undertaken to evaluate the?chemical changes, microbiological effects and sensory?attributes of marinated chicken thighs treated by?lactic acid (LA) at different concentrations (0.2,?0.3,?0.5,?0.6,?0.8?and?1%) and?sodium lactate (SL) at?1,?1.5,?2,?2.5?and?3%,?stored at 4°C. The results reveal that these additives were efficient (P SL. Chemical analysis revealed a reduction in the pH value and also in the total volatile bases nitrogen contents in treated thigh.?Overall, the findings demonstrate that?the addition of 1% LA in marinated chicken can delay the proliferation of spoilage microorganisms and the?appearance?of undesirable chemical. This LA concentration improves the sensory attributes and extends the shelf life of the product during refrigerated storage. The LA additive?have strong potential and promising properties that can, therefore, open new pathways and opportunities for the poultry industrial production for using efficient, safe, and cost-effective additives.