Raw meat spoilage by yeasts is a significant problem that is a consequence of many yeast species growth in the product
including Candida albicans. Candida albicans utilizes food components and are transformed into many metabolic end
products leading to sensory, chemical and physical properties changes with especial reference to the health impacts on
the consumer's health. Therefore, the current experimental study aimed to investigate the inhibitory effect of two vital food
additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5 and 5%) on C. albicans including
recording their impact on the sensory characters of the treated chicken fillet samples in chilling conditions (4±1OC): After
physical and microbial examination for nine days of storage, results showed significant improvement in the sensory characters
of the treated samples, especially with increasing the concentration of the tested additives when compared with the control
untreated samples which was spoiled at the 9th day of inoculation. Regarding with the anti-C. albicans effect of the tested
materials, in general, C. albicans showed higher reduction percent with increasing the concentration of the inoculated
additives; furthermore, the treated samples with 2.5% and 5.0% acetic acid, after nine days of inoculation, showed more
reduction in C. albicans counts (70.7% and 87.2%, respectively) than the treated samples with Propionibacterium of the
same concentration (41.4 and 52.7%, respectively): Referring to the obtained results, Propionibacterium and acetic acid
of the 2.5% and 5.0% concentration could be considered a good choice for preservation and enhancing quality of chilled
chicken fillet, and may be recommended for its usage in chicken fillet preservation as safe and easy applied food additives. |
