The Effect of Using a Local Solution of Potassium Iodide and Sodium Chloride on the Microbial Properties and Prolonging the Shelf Life of Frozen Chicken Meat

Abstract

This study was conducted with the aim of studying the effect of vitrification using sodium chloride salt and potassium iodide at a concentration of 2% on some physical, chemical, bacterial and sensory characteristics of chicken thigh and breast meat and frozen stock for periods of 1, 30 and 60 days. The total number of bacteria in the thigh muscles, where the results of the study recorded that the highest value recorded for the total number of aerobic bacteria (173.35 and 177.25) log/g in each of the thigh and chicken breast samples studied in the control treatment, while the results of the study showed that there was no contamination in the total number of aerobic bacteria in Each of the studied chicken breast and thigh samples treated with a 2% potassium iodide solution and 2% table salt with advanced storage periods. %) The average effect of the treatments recorded the highest two values (104.81 and 97.89) log/mg in each of the control sample and distilled water compared to the meat sample treated with 2% potassium iodide solution and 2% table salt, which did not indicate bacterial contamination in all the studied meat samples. The results of the study recorded the presence of coliform contamination in each of the thigh and chest muscles in the control treatment at different storage stages. Distilled water also recorded significant differences in the values of contamination of coliform bacteria with the progression of storage stages, as it recorded the highest value (40.04 and 32.89) logarithm at the last day of storage compared to On the first day of storage, when the values of the total number of coliform bacteria reached (35.86 and 24.89) logarithms in the thigh and breast sample of the studied chickens, respectively, while no results were recorded for the presence of an indicator of coliform bacteria in the meat samples treated with potassium iodide solutions (2% and table salt 2%) ), the number of coliform bacteria was not detected in chicken breast and thigh meat treated with table salt and potassium iodide.