EFFICIENCY OF TRISODIUM PHOSPHATE IN EXTENDING THE SHELF LIFE OF QUAIL CARCASSES

Assiut Vet. Med. J. Vol. 52 No. 109 April 2006

Dept. of Food Hygiene,

Faculty of Vet. Med., Suez Canal University.

EFFICIENCY OF TRISODIUM PHOSPHATE IN EXTENDING THE SHELF LIFE OF QUAIL CARCASSES (With 6 Tables)

By H.A.ABDEL RAHMAN; ZEINAB M. NIAIZI*,

SOAD A. ISMAIL and M.A. MOHSEN* * Animal Health Research Institute, Dokki, Giza.

(Received at 18/3/2006)

کفاءه ثلاثي فوسفات الصوديوم في اطالة فترة صلاحية السمان

حسني عبد اللطيف عبد الرحمن ، زینب محمود نیازي ،

سعاد احمد سليمان اسماعيل ، محي الدين علي محسن تم اجراء هذه الدراسة لمعرفة کفاءه معالجه ذبائح السمان بمحلول ثلاثي فوسفات الصوديوم (

%۸) اثناء الحفظ بالتبريد والتجميد عند 4م و-۱۸م على التوالي. وقد تبين من هذه الدراسه ان غمس السمان في محلول ثلاثي فوسفات الصوديوم لمد دقیقه ادي الي زياه مده صلاحية السمان ثلاثه ايام عند تخزينها بالتبريد عند درجه 4م حيث وجدت فروق معنويه بين قياسات الرقم الهيدروجيني وکميه السائل المستخلص والمواد النيتروجينية الطياره بين العينات المعالجة والغير معالجه حيث بلغت قيمة الرقم الهيدروجيني

۹,۸ عند اليوم السادس في العينات الغير معالجه بينما بلغ نفس القيمة في اليوم العاشر في العينات المعالجة. أما بالنسبة الکميه السائل المستخلص بلغت ۱۰ مللى في اليوم السادس في العينات الغير معالجه و اليوم التاسع

في العينات المعالجة . في حين أن المواد النيتروجينية الطياره وصلت قيمتها ۲۰مجم/۱۰۰ جم في اليوم الثالث والخامس في العينات الغير معالجه والمعالجه على التوالي. کما اسفرت النتائج على أن المحتوى الميکروبيولجي للعينات المعالجة کان اقل من العينات الغير معالجه بمقدار واحد الى اثنين لوج وخاصة الميکروبات المحبة للبروده والميکروبات المعوية. بينما لم تلاحظ فروق معنوية عند تخزين السمان المعالج عند درجه -۱۸م بین قراءات العينات المعالجه والغير معالجة. هذا وقد أوصت الدراسة باستخدام محلول ثلاثی فوسفات الصوديوم (۸%) لاطاله مده صلاحية السمان اثناء الحفظ بالتبريد بالاضافة الى اتباع الاشتراطات الصحية اثناء ذبح وتجهيز السمان. |

SUMMARY Quail meat may contain different types of pathogenic and spoilage

through microorganisms which may be transmitted to human mishandling of the carcasses, consuming undercooked quail meat or by cross contamination. This study was undertaken to evaluate the

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efficiency of quail carcasses dipping in solution of 8% trisodium phosphate in extending their shelf life during chilling and freezing storage. The obtained results revealed that there is a significant difference in pH, E.R.V and TVN values between the control and the treated groups. Moreover the given results declare the effect of trisodium phosphate in retarding spoilage of quail meat as treatment of quail carcasses by TSP significantly decrease the log count of aerobic plate count, psychotropic, staphylococcus, enterobacterecea, yeast and mould counts during chilling storage at 4°C and increase the shelf life time 3 days more than the control group. While the use of TSP at freezing (-12°c) had no significant effect rather than the freezing process.

Key words: Quail carcasses, trisodium phosphate, shelflife.

INTRODUCTION Quail meat is gaining increase popularity as a table delicacy among consumers and is a good alternative for those searching for foods, especially animal protein, with low fat and cholesterol content .Moreover, it is an excellent source of vitamin B6 niacin and good source of vitamins B1, B2 pantothenic acid as well as minerals and fatty acids.

The wild quails are exposed to antemortem stress factors (inclement weather, and fatigue), which cause depletion of muscle glycogen and consequent deviation of ultimate pH which lead to rapid deterioration. In addition, the stress factors make the gut more permeable to be invaded by different kinds of bacteria, which lead to high bacterial population in muscles and reduce meat quality as well as shelf life. Hence quail carcasses are not subjected to any examination and inspection before and after slaughtering and preparation for markets and all processes are done under uncontrolled ways and served after complete evisceration and washing either frozen or fresh to the consumers. Therefore contamination of quail meat with pathogenic and spoilage microorganisms is common as reported by different researchers, (El Dengawy and Nasar 2001) who monitored the microbiological quality of slaughtered wild quail and reported that the psychrotrohic count ranged from 10 to 10*, Staphylococcus aureus count ranged from 102 to 10% but they failed to detect Salmonella and Clostridum perfringens. Higher values were reported by Mostafa (2001) where the mean values of aerobic plate count, psychrotrophic count and Staphylococcus aureus counts of frozen and fresh quail carcasses were 11x 10 & 2.6x 10", 1.2x104& and 7.2 x 103 & 2.7x10* respectively.

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Quail meat have been reported to contain pathogen of public health importance like Salmonella typhimurium, Salmonella entriditis, Staphylococcus aureus, E. coli Erysiplothrix insidiosa, Streptococcus, Pseudomonas aeruginosa and Paseurella multocida (Ghoneim et al. 1980 and Saleh et al., 2002).

Immersion and spray treatments of poultry carcasses for the purpose of reducing or eliminating pathogenic and spoilage bacteria have been described by many researchers (Sawaya et al., 1995, Zeitoun et al., 1994, Hawang and Beuchat 1995a,). These treatments have been shown to significantly reduce populations of Salmonella (Hawang and Beuchat 1995b, Lillard 1994, Rodriguez et al., 1996, Wang et al., 1997, Li et al., 1997, Yang et al., 1998), Campylobacter (Slavik et al., 1994) and Listeria monocytogens (Rodriguez et al., 1996).

Little information about the effectiveness of immersion treatment of quail carcasses is available, so this study was undertaken to determine the efficiency of trisodium phosphate in extending the shelf life of quails carcasses stored at chilling and freezing temperature.

MATERIALS and METHODS

Samples analyzed: -

A total of 90 raised healthy quails 45 days age of both sexes were investigated and then collected from quail farms and transferred to the laboratory without exhaustion in clean and disinfected cages. The quails were rested for about 2-3 hours and provided with good ventilation place and clean water. The birds were slaughtered by sterile knife and left for 3 minutes for efficient bleeding in special clean funnel, then scalded in clean water tempered at 53°C for 3 minutes. Defeathering and evisceration were carried out with attention to the carcasses not to be contaminated from the internal organs or external sources. The carcasses were washed by clean tape water then by cold water tempered at 10°C to reduce the temperature. Treatment of quail carcasses with trisodium phosphate

The carcasses were divided into 3 groups each group consisted of 30 birds, the first and the second group were immersed in 8% sodium tripolyphosphate solution at 10° C for one minute then the birds allowed to drip in a sterile wire screen for 10 minutes before placing in plastic bags, sealing and storing as follows:

The first group was subjected to chilling storage at 4°C and examined every day until the samples organoleptically rejected.

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The second group-was subjected to freezing storage at -18 °C and examined every week till the measured parameters became unaccepted. the third group which does not subjected to the immersion technique in trisodium phosphate was divided into two subgroups: one acted as a control group for chilling storage at 4°C and the second acted as the control group for the freezing storage at -18°C, and examined in the same way. The treated quail carcasses were subjected to the following examinations: 1-Measurement of Extract-Release Volume (ERV) was conducted

according to Roland and Roland (1991). 2- Measurement of pH-value was determined according to the method

recommended by Dodge and Staddman (1960). 3-Determination of Total Volatile Nitrogen was done by Conway's micro

diffusion technique recommended by FAO (1980). 4-Microbiological examinations.

a- Determination of Aerobic plate counts (APC),-Psychotropic count, Enterobacteriaceae count, Staphylococcus aureus count were carried out according to the technique recommended by APHA (1992) b- Determination of total yeast and mould counts were carried out

according to Deak and Beuchat (1996). Statistical analysis

The results were analyzed using the general linear model of the statistical analysis system procedure (SAS Institute, Cary, N.C.).

RESULTS Table 1: Effect of trisodium phosphate on pH, ERV and TVN during

chilling storage at 4°C.

Storage

PH

ERV

TVN period Control Treated Control Treated Control Treated O time

5.8

6.13 1 288 1166 1140T140 1st day 5.8 6.15 29

186 15.0 14.0 200 day 5.9

6.2

18.2 15.4 3rd day 6.0 6.25 288 19 20.2 17.0 4th day 6.31 6.3

18 21.4 19.6 5th day 6.5

16 6th day 6.89

6.45

15 39.28 7th day

-

6.5

22.5 8th day

6.63

1 11

26.6 9th day

6.7

10

29.5 10th day - 6.8 - 8 . 36.4

32

200

6.4

29.58

20.05 21.45

10

12

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Table 2: Effect of trisodium phosphate on the total aerobic bacterial,

psychrotrophic, Enterobacteriaceae Log counts during chilling storage at 4°C.

2.955

TAP

Psychrotrophic Enterobacteriaceae Storage period

Control Treated Control Treated Control Treated

0 time

3.17 3.00 2.47 2.00 3.692 2.30 1st day

3.69 2.50 3.69 2.50 3.95

2.696 2nd day

4.503.17 4.69

3.00

4.60

3rd day

5.30 13.90 5.20 3.95 4.60€ 3.00 4th day

6.30 4.15 6.30

4.506

5.11 3.69 5th day

7.408 5.20 7.000

5.698 3.950 6th day

8.50 | 6.00

5.696 6.30

4.77 7th day

7.00 - 5.69

5.00

8th day

8.47

5.95

5.60 9th day

9.30 - 16.30 - 1 5.95 10th day

9.50

7.47

6.47 Results in the same row with different letters were significantly different at P>0.

4.900

8.20

Table 3: Effect of trisodium phosphate on Staphylococcus aureus, yeast

and mould log counts during chilling storage at 4°C.

Yeast count

Staphylococcus

aureus count Control Treated

Storage period

Mould count

|

Control

Treated

Control

Treated

2.00

1.47

1.00

2.50

1.50

O time 1st day

2.47

1.50

2.90

3.10 3.50a

1.20

2.25 2.296 1.000

2nd day

3.43 3.90

2.30 2.90 3.20

3.00 3.50

2.30a

2.00 2.50 2.69 2.95 3.306 3.66

4.50 5.698 6.778

4.60 4.90

3.506

4.000

5.69a

3rd day 4th day 5th day 6th day 7th day 8th day 9th day 10th day

5.00

4.00

4.30

5.47 5.90

4.69

5.95

4.90

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Assiut Vet. Med. J. Vol. 52 No. 109 April 2006 Table 4: Effect of trisodium phosphate on pH, ERV during freezing

storage at -18°C.

35a

216 205

302

186

28a

166

262

pH

ERV Storage period

Control Treated Control Treated O time

5.750 6.146 1st day

5.806 .14 32a 2nd day

5.829 6.150 3rd day

5.898 6.166 4th day

5.938 6.185 5th day

6.205 25a 6th day

6.00

6.305 24a 7th day

6.20 6.45 22a 8th day

6.00 6.55 9th day

6.15 6.60 10th day

6.20 6.60 Results in the same row with different letters were significantly different at P>0.05

6.00

155 130

200

106

96

19a 18.5a

8.55

Table 5: Effect of trisodium phosphate on the total aerobic bacterial,

psychrotrophic, Enterobacteriaceae Log counts during freezing storage at -18C"

Enterobacteriacea

TAP

Psychrotrophic

Storage period

3.00

O time 1st day 2nd day 3rd day 4th day 5th day 6th day 7th day 8th day 9th day 10th day

Control Treated Control Treated Control Treated

3.20 13.00 2.47 2.00 3.693 | 2.306 3.60

3.902 2.696 3.30 2.300 3.50

2.95 3.958 2.7751 3.00 2.206 3.30 2.901 3.954 1 2.905 3.00a 2.105 3.20 2.80 3.958 2.95 2.90a

2.006 3.00 2.80 4.00 13.000

2.50

2.00 2.90 2.70 4.478 3.475 2.30 1.90 2.80 2.40 4.698 3.6952.00 1.50 2.60 2.00 4.90€ 3.770 2.00 1.50 2.40 1.95 4.9591

1.50 1.40 2.30 11.90 5.30 3.95 1.45 1.30

3.90

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Table 6: Effect of trisodium phosphate on Staphylococcus aureus, yeast

and mould log counts during freezing storage at -18°C.

period

3rd day

Staphylococcus Storage

Yeast count aureus count

Mould count Control Treated Control Treated Control Treated O time

2.00 1.20

1.47

1.00 2.50 1.50 1st day

1.95 1.20

1.47

1.00

2.50 1.00 2nd day 1.77 1.00

1.40 <1.00 2.30 <1.00 1.60

1.00

1.40 <1.00

2.00 <1.00 4th day

1.33 <1.0

1.20 <1.00 1.90 <1.00 5th day

1.30

<1.0

<1.00 <1.00

1.80 <1.00 6th day

1.20

<1.0

<1.00 <1.00 1.60 <1.00 7th day <1..00 <1.0

<1.00

<1.00

1.40 <1.00 8th day

<1.0 <1.0 <1.00 <1.00

1.00 <1.00 9th day <1.

0 1 <10 <1.00 <1.00 <1.00 <1.00 10th day 2.00 1.20 <1.00 <1.00 <1.00 <1.00 Results in the same row with different letters were significantly different at P>0.05

DISCUSSION

Effect of trisodium phosphate on pH, E.R.V. and TVN during chilling storage at 4'C:

The results given in Table (1) revealed that, the pH values increased in the treated group and began from 6.13 until reached 6.8 at 10" day, while the control one reached 6.8 at 6 day. These results were significant at p>0.05 and agreed with those reported by Prabhakara Reddy et al. (1992) Singh and Panda (1992). Regarding the E.R.V. it is noticed that, there was a significant difference between the control and treated groups at p>0.05. The values begin to increase at zero time from 16 ml to 20 ml at the 21 day then begin to decrease until reached 8 ml at the 10th day in comparison to the control group, which reached 10 ml at the 6th day. The results were agreed with those reported by, Prabhakara Reddy and Narahari (1990), Ronald and Ronald (1991) and Mostafa (2001). From the above mentioned results it can be concluded that the polyphosphate had a significant effect on ERV by preventing the volume to be increased rapidly and mask the incipient spoilage determination.

Meanwhile the T.V.N. reached 20.0mg/100gm in the treated group at the 5 day, while it reached the same value in the control groups at the 3rd day. The significant differences between the control and treated

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groups declare the pronounced effect of polyphosphate on retarding the protein hydrolysis. The acceptable limit according to the E.S.S 1996 not more than 20.mg N/100gm). Effect of trisodium phosphate on the total aerobic bacterial, psychotropic and Enterobacteriaceae counts during chilling storage at 4'C:

From the results given in Table (2) it is noticed that the total aerobic bacterial log count reached the unacceptable limit (log 8) at the gh day in the treated group, while in the control group the value reached log 8.5 at 6 day. The differences between the two groups were significantly differrent at p>0.05.

These results showed the reduction effect of polyphosphate on APC log count, and it estimated by about 2 logs from the 3rd day. This was attributed to the high pH of the trisodium phosphate and it is ability to remove the thin layer of the lipids from the quail's skin and therefore is considered to have a bactericidal activity (Giese 1993). These results agreed with those reported by Lillard (1994), Panda and Singh (1995), Salvat et.al. (1997) and Coppen et al. (1998).

Regarding the effect of trisodium phosphate on psychotropic count, the obtained results revealed that trisodium phosphate had a pronounced effect on the psychotropic count, it reached log 7.47 at the 10th day, while in the control group the Psychotropic count reached log 8.20 at the 6th day. It is noticed that the reduction reached 2.5 log. Concerning the Enterobacteriaceae count at zero time was log 3.69 and log 2.30 in control and treated groups respectively, and at 6th days the value reached log 6.3 and log 4.77 respectively. Meanwhile the, Enterobacteriaceae log count reached log 6.47 value at 10th day for treated quails.

The Enterobacteriaceae group includes most of pathogenic bacteria and constitutes a public health hazard. From the obtained results, it was achieved that addition of trisodium phosphate had a great effect on reduction of Enterobacteriaceae count; these results agreed with those reported by Coppen et al. (1998). Effect of polyphosphate on Staphylococcus aureus count, yeast and mould counts during chilling storage at 4'C:

Regarding the results recorded in Table (3) it is noticed that there is a significant difference at p>0.05 between Staphylococcus aureus count of the treated and control groups at zero time, the counts in the control and treated groups were log 2 and log 1.2 respectively, and at the 3rd day the counts were log 2.30 and log 1.00 respectively. The low

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temperature is known to have an injury effect on Gram-positive bacteria, the combination between low temperature and addition of trisodium phosphate lead to high power effect on the growth and multiplication of Staphylococcus aureus.

The results obtained in Table (3) declared that trisodium phosphate had a significant effect on the yeast count by about 2.7 logs, as the count of the treated group was 5.95 log counts at 10th day while the control group reached 6.77 log counts at the six day. There is a significant difference at p>0.05.

The mould counts in the treated and control group has the same significant difference, where it reached 4.9 log count at 10" day and 5.69 at 6th day. It is obviously clear that mould and yeast flourish at acid side, so the increased pH due to addition of trisodium phosphate inhibits the growth of yeast and mould and increased the shelf life time by 4 days. Populations of yeast on chicken wings treated with trisodium phosphate have been observed to decrease (Ismail et al. 2001). Effect of polyphosphate on pH and ERV during the freezing storage at-18"C:

The results shown in Table (4) revealed that there is a significant difference between the control and trisodium phosphate treated groups. The treated one had high pH values ranged from 6.14 to 6.60 during the storage period. While pH values of the control group varied from 5.75 to 6.20.

Regarding the ERV values there is a significant difference between the two groups, the control group showed higher values tha that of the trisodium phosphate treated group. This may be attributed to the alkaline effect of trisodium phosphate which tighten the water inside the cells and limit its immovability.

Therefore, the pH and ERV parameters are not considered as accurate methods for detection of incipient spoilage in cases in which polyphosphate are used. Effect of polyphosphate on total aerobic bacterial log count, psychotropic and Enterobacteriaceae counts during freezing storage at -18°C:

Freezing does not destroy spoilage organisms; it merely stops their growth temporarily. During the freezing process, microbial growth can occur when freezing does not take place rapidly or when the freezer temperature is above 0 F (Babara-willenberg 2003).

The results achieved in Table (5) revealed that there is slight effect of trisodium phosphate on the total bacterial count during the

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freezing storage period. While, there is a significant difference in the psychotropic count between the control and treated group. There was 2-log count difference after the 10 week between the two groups.

The obtained results declared that addition of trisodium phosphate had great effect on the psychotropic count reduction during freezing storage period, and the spoilage bacteria of meat are mainly psychotropic in nature. Therefore, addition of polyphosphate leads to prolonging the shelf life time of the treated carcasses.

Regarding the effect of polyphosphate on the Enterobacteriaceae count during freezing storage, it is noticed that there is a significant difference started from zero time until the 7th week between the treated carcasses and the control one. Effect of trisodium phosphate on Staphylococcus aureus, yeast and mould counts during freezing storage at -18°C:

The results given in Table (6) revealed no significant difference between the two examined groups

It is apparent from the obtained results that the use of trisodium phosphate had a bactericidal effect and prolonged the shelf-life time of the fresh quail samples three days at chilling storage temperature (4° C). While, the freezing storage of trisodium phosphate treated quail carcasses had no significant effect on the microbiological profile. So dipping of dressed quail carcasses in 8% solution of trisodium phosphate in cold water not more than 100 C for one minute is recommended for extension of quail shelf life.

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