Comparative Study on Effectiveness of Wine Vinegar Over Commercially Available Vinegar Using Chemical Titration Technique for Chicken Quality Analysis

Abstract

Aim: Vinegar producers are still on a mission to find acetic acid bacteria fermentation that produces extremely strong vinegar. Vinegar fermentation is caused directly by the acetic acid bacteria alcohol respiratory chain, which is found on the intracellular membrane. In the alcohol respiratory chain, enzyme activity is increased through Acetobacter pasteurianus’ semi-permanent vinegar biodegradation, so did the acetification rate. Acetic acid bacteria alcohol respiratory chain activity was increased in a series of experiments with the goal of achieving a high strength fermentation process. Materials and methods: Precursors of alcohol respiration-associated components (ferrous ions and hydroxybenzoic acid) were added, and the air flow rate was increased, to further improve acidification. Researchers examined the color and physical/chemical properties of the finished product, as well as the sensory quality of the vinegar-preserved whole chicken. Two groups are taken with 7 samples per group, G power 80%, coincidence interval will be 95%. Results And Discussion: The pH was found to be 2.37, with an acetic acid content of 8.2%. According to the present study the amount of acetic acid in vinegar was increased by 3.2% using this production method. and the statistical (p=0.001). Conclusion: Three parameters were discovered to increase alcohol oxidation into acetic acid in acetic acid bacteria cells: enzyme activity in the alcohol respiratory chain, precursor of ubiquinone production.