Abstract
Sodium tripolyphosphate was evaluated using microbiological plating and sensory tests for its ability to decrease spoilage flora on chicken carcasses. The treated and control carcasses were kept at 4 °C and examined separately at days 0, 2 and 4 and every day thereafter to 10 d. The data showed the spoilage bacteria were always significantly less in the treated samples. During storage the total aerobic counts reduced from log 10= 4.7 cfu/cm 2to log 10= 3.8 cfu/cm 2, B. thermosphactafrom log 10= 2.9 cfu/cm 2to log 10= 1.5 cfu/cm 2, Pseudomonasspp. from log 10= 3.1 cfu/cm 2to log 10= 2.5 cfu/cm 2and coliformcounts from log 10= 2.1 MPN/cm 2to log 10= 1.6 MPN/cm 2(MPN = most probable number). Sensory evaluation scores indicated that the treated carcasses gave a noticeable putrid odour after day 7 (3.8 ± 0.10) whereas the control carcasses gave an odour after day 4 (3.5 ± 0.18) of storage. Slime formation in the controls was observed after day 5 (2.5 ± 0.23) while the treated carcasses were just beginning to show slime after day 8 (3.5 ± 0.13) of storage. In addition the polyphosphate treated carcasses stored at 4 °C for at least 3 more d than the controls.
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