Abstract
This study aimed to investigate the effect of ultrasound assisted sodium hypochlorite (US-assisted SH) on the physicochemical properties and bacterial communities on the skin surface of chilled chicken leg-quarters. US-assisted SH treatments were applied for 25 min, either as a single combination treatment (US & SH) or repeated twice, denoted as 2 × (US & SH). Meanwhile, the sodium hypochlorite (SH) and the control (immersion in deionized water) was used to compare their efficacy. After each treatment, all chicken leg-quarters were overwrapped and stored at 0–4 °C for 0, 3 and 5 days. The results showed that both US & SH and 2 × (US & SH) treatments reduced the total viable count (TVC), Enterobacteriaceae and Psychrophilic bacteria on the surface at 0 day and maintained better sensory quality, without significant adverse effects on chicken skin color and lipid oxidation during 5 days of chilled storage. The 2 × (US & SH) treatment exhibited a superior efficacy in reducing TVC (4.72 log CFU/g), Enterobacteriaceae (2.83 log CFU/g) and psychrophilic bacteria (4.89 log CFU/g) compared to both US & SH and SH treatments, and diminished the growth potential of Acinetobacter, Aeromonas, Shewanella and Pseudomonas, resulting in an extension of shelf life by more than 2 days. The study showed that US-assisted SH could be a promising method for skin surface decontaminating during poultry slaughtering and fresh chicken preserving.
Published Version
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