Quality of fryers purchased in retail markets using microbial and sensory assessment Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/m900nx887

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  • Dressed, bagged whole chickens from three Oregon and several out-of-state processors were purchased from retail markets in each season in 1988. Birds were stored at 3°C for 6 days. Total aerobic microorganisms, total psychrotrophic microorganisms, pseudomonads and fluorescent pseudomonads were determined by appropriate procedures. Total aerobic microorganisms and psychrotrophic microorganisms were counted on standard plate count agar with incubation at 20°C for 3 days and at 5°C for 7 days, respectively. Two media, King's B medium and CFC medium, were used in counting pseudomonads. Fluorescent colonies were observed on King's medium under ultraviolet light. A simple slime smear test was used to determine the sliminess. Sensory evaluation was done by thirteen panelists using 9-point scales. The flavor of cooked white and dark meat and skin, the flavor intensity of cooked white and dark meat and skin, the aroma of raw and simmered meat, the aroma intensity of raw and simmered meat and raw sliminess were evaluated. Simple regression analysis was used to determine the relationships between the microbial parameters and sensory evaluations. The paired t test was used in determining the difference between counts on King's medium and CFC medium. A significance level of 95% was set for all tests. Correlation coefficients were also calculated. All the microbial counts were at or below 10⁷/cm², which indicated from literature comparisons that most of the fryers purchased from retail markets and stored for six days were of acceptable quality. The season had no significant effect on the microbial counts and sensory qualities. The means of flavor of cooked meat and skin and aroma of raw and simmered meat were all above fair. Only the raw aroma intensity was significantly (p<0.05) and strongly correlated (r=-0.88) to the aroma quality. Relationships between microbial counts and flavor of cooked meat and aroma of raw and simmered meat were all significant but the correlations were weak. The narrow range of microbial counts may explain the weakness of the correlations found. The slime smear tests had a positive relationship (p<0.05) to the raw sliminess score by panelists, total aerobic microorganisms, total psychrotrophic microorganisms, pseudomonads, and fluorescent pseudomonads.
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  • description.provenance : Made available in DSpace on 2012-01-27T15:52:43Z (GMT). No. of bitstreams: 1 CHENYINGHWEI1989.pdf: 720376 bytes, checksum: 780bd38993af08f5019272bf22804e48 (MD5) Previous issue date: 1989-06-09
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