Ultrasound-assisted chilling to minimize sodium hypochlorite use while reducing pathogens and preserving quality in chicken breast meat
Fatma Muchdar et al., Güliz Haskaraca, Semanur Yıldız
Abstract
This study investigates the use of ultrasound-assisted chilling (at 80% amplitude for durations ranging from 0 to 5 min) and varying chlorine (NaClO) concentrations (0%, 2%, and 5%) to reduce Salmonella Typhimurium and Escherichia coli on poultry meat while assessing its impact on chicken breast physicochemical properties. Treatment of 5% NaClO with 5 min ultrasound exposure resulted in reductions of 1.55 log CFU/g for S. Typhimurium and 2.29 log CFU/g for E. coli . Ideal inactivation conditions for achieving approximately a 1 log CFU/g reduction were identified as 5 min in 0% NaClO, 3 min in 2% NaClO, and 1 min in 5% NaClO, resulting in reduction levels of 0.17, 1.32, and 1.01 log CFU/g for S. Typhimurium, and 0.54, 1.44, and 1.21 log CFU/g for E. coli , respectively. Ultrasound treatment increased the whitening of chicken meat (p < 0.05), particularly with longer treatment durations, but had no impact on other tested quality parameters (p > 0.05). Ultrasound combined with NaClO was more effective at inactivating microorganisms than either method alone, while preserving meat quality. Notably, 3 min of ultrasound in 2% NaClO significantly reduced microbial contamination while minimizing NaClO use, offering an environmentally friendly and effective approach for enhancing food safety during poultry chilling. • Ultrasound alone at 0% NaClO failed to achieve a 1-log reduction in pathogens. • Ultrasound for 3 min in 2% NaClO achieved the desired 1-log pathogen reduction. • Up to 5 min of ultrasound did not harm the quality of chicken breast meat. • Ultrasound reduced NaClO use from 5% to 2%, offering a more eco-friendly treatment.