The current experimental study aimed to investigate the inhibitory effects of two food
additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5
and 5%) on Candida albicans (C. albicans) including recording their impact on the sensory
characteristics 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 characteristics of the treated samples, especially with increasing
the concentration of the tested additives when compared with the control untreated samples,
which were spoiled on the 9th day of inoculation. Regarding the anti-C. albicans effect of the
tested materials, in general, C. albicans showed a 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%) 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 (2.5% and 5.0%) can be considered good choices for
preserving and enhancing the quality of chilled chicken fillets and may be recommended for
their usage in chicken fillet preservation as safe and easily applied food additives.
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