Effect of sodium lactate and sodium acetate on shelf-life of raw chicken breasts

Abstract

Two experiments were conducted to evaluate the effects of sodium lactate and sodium acetate on the microbiological population and shelf-life of raw chicken breasts. In both experiments, raw chicken breasts were randomly subjected to treatments containing 0, 0.87 or 1.74% sodium lactate or 1.74% sodium acetate, 3.48% sodium acetate, or the combination of 1.74% sodium lactate and 1.74% sodium acetate. All treatments contained sodium phosphate, sodium chloride and varied levels of distilled water. Samples were refrigerated (2 to 3°C) and aerobic plate counts (APC) were conducted every 3 days. The experimental period was Exp. 1, 0 to 14 days and Exp. 2, 0 to 39 days. In Exp. 1, sodium acetate lowered APC (P < 0.05) in samples at days 3, 6 and 14 compared to the control. Either 0.87 or 1.74% sodium acetate was most effective at controlling bacteria growth. In Exp. 2, the addition of 1.74 or 3.48% sodium acetate alone or in combination with sodium lactate had lower APC (P < 0.05) than 1.74% sodium lactate and control samples. The combination of 1.74% sodium lactate and 1.74% sodium acetate was the most effective in reducing bacterial growth from days 3 to 15. In both experiments, sodium acetate was the most effective in inhibiting microbial growth. Key words: Chicken breast, sodium acetate, sodium lactate, shelf-life.