The effect of various prohibited methods of preservation on the color, texture, and microbiological quality of chicken breast meat (pectoralis mayor) during storage
P W Nastiti1, b), N Bintoro 2, a), J K N Karyadi 2, S Rahayoe 2

1) Doctoral Student of Department of Agricultural Engineering and Biosystem, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia.
2) Department of Agricultural Engineering and Biosystem, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia.

Abstract

Prohibited chemical substances are often used for preserving chicken meat which may have an adverse effect on consumer health. This study aimed to investigate the effect of formalin and boric acid application on texture, color, and microbial quantity of broiler breast meats during storage. Skinned meats were bought from a local market in Yogyakarta and treated by adding formalin 10 percent, boric acid 10 percent, and no treatment before being stored unpacked at ambient room temperature (27 to 33 oC). The untreated sample was also stored in the refrigerator (0 to 4 oC) to represent the commonly practiced preservation method. The texture was analyzed by using Universal Testing Machine (UTM). The color measured by Chromameter Minolta 4000 and total plate count (TPC) were using spread plate approaches. All measurements were carried out every 6 hours interval up to 24 hours storage period. The results indicated that color lightness (L) of the sample decreased gradually for all treatments but not for a (redness) and b (yellowness) with the increasing storage time. The lightness was a significant difference for formalin-treated samples compare to all other treatments. The storage time and preservation method influenced meat texture significantly(sig less than 0.05). This finding informed that the formalin chemical preservation on the broiler meat sample would cause a high value of lightness and texture. Refrigerator storage delayed microbial growth. Untreated samples at the ambient temperature showed the highest microbial total count (cfu per ml) throughout storage time and were higher than the sample stored in the refrigerator. No microbial growth appeared in the samples subjected to formalin 10 percent. TPC was only found in boric acid-treated samples at 18 h and 24 h storage. This is possible to use color and texture attributes combined with TPC results to detect the prohibited chemicals present on the chicken breast meat.

Keywords: broiler meat, color, texture, TPC, preservation

Topic: Post-harvest Technology