Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature
Supercritical carbon dioxide (SC-CO2) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken m...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37451/ http://psasir.upm.edu.my/id/eprint/37451/1/11%20-%20IFRJ19383.R1.pdf |
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| author | Safiullah, Jauhar Mohammad Rashedi, Ismail Fitry Chong, Gun Hean Mahmud @ Ab Rashid, Nor Khaizura Wan Ibadullah, Wan Zunairah |
| author_facet | Safiullah, Jauhar Mohammad Rashedi, Ismail Fitry Chong, Gun Hean Mahmud @ Ab Rashid, Nor Khaizura Wan Ibadullah, Wan Zunairah |
| author_sort | Safiullah, Jauhar |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Supercritical carbon dioxide (SC-CO2) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO2-treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO2 at 14 MPa and 45°C for 40 min and was stored at 4°C for 0, 3, and 7 days. The obtained results indicated that the treatment with SC-CO2 significantly decreased the total plate count and, yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage, respectively. The values of pH, cooking loss, and water holding capacity were not affected by the treatment. The results revealed that the SC-CO2-treated samples displayed harder texture, higher lightness and yellowness, and lower redness. In addition, lipid peroxidation of SC-CO2 and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary, the application of SC-CO2 was capable of enhancing the microbial quality and certain physicochemical attributes. However, alteration of certain parameters of SC-CO2 might enhance the overall meat quality. |
| first_indexed | 2025-11-15T09:37:15Z |
| format | Article |
| id | upm-37451 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:37:15Z |
| publishDate | 2020 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-374512020-07-06T03:47:49Z http://psasir.upm.edu.my/id/eprint/37451/ Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature Safiullah, Jauhar Mohammad Rashedi, Ismail Fitry Chong, Gun Hean Mahmud @ Ab Rashid, Nor Khaizura Wan Ibadullah, Wan Zunairah Supercritical carbon dioxide (SC-CO2) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO2-treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO2 at 14 MPa and 45°C for 40 min and was stored at 4°C for 0, 3, and 7 days. The obtained results indicated that the treatment with SC-CO2 significantly decreased the total plate count and, yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage, respectively. The values of pH, cooking loss, and water holding capacity were not affected by the treatment. The results revealed that the SC-CO2-treated samples displayed harder texture, higher lightness and yellowness, and lower redness. In addition, lipid peroxidation of SC-CO2 and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary, the application of SC-CO2 was capable of enhancing the microbial quality and certain physicochemical attributes. However, alteration of certain parameters of SC-CO2 might enhance the overall meat quality. Faculty of Food Science and Technology, Universiti Putra Malaysia 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/37451/1/11%20-%20IFRJ19383.R1.pdf Safiullah, Jauhar and Mohammad Rashedi, Ismail Fitry and Chong, Gun Hean and Mahmud @ Ab Rashid, Nor Khaizura and Wan Ibadullah, Wan Zunairah (2020) Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature. International Food Research Journal, 27 (1). pp. 103-110. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/27%20(01)%202020/11%20-%20IFRJ19383.R1.pdf |
| spellingShingle | Safiullah, Jauhar Mohammad Rashedi, Ismail Fitry Chong, Gun Hean Mahmud @ Ab Rashid, Nor Khaizura Wan Ibadullah, Wan Zunairah Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature |
| title | Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature |
| title_full | Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature |
| title_fullStr | Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature |
| title_full_unstemmed | Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature |
| title_short | Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature |
| title_sort | application of supercritical carbon dioxide (sc-co2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature |
| url | http://psasir.upm.edu.my/id/eprint/37451/ http://psasir.upm.edu.my/id/eprint/37451/ http://psasir.upm.edu.my/id/eprint/37451/1/11%20-%20IFRJ19383.R1.pdf |