Microbiological, colour and sensory changes of refrigerated chicken legs treated with selected phosphates

The influence of dipping chicken legs for 10 min in 5% solutions containing monopotassium phosphate (MKP), monosodium phosphate (MSP), sodium pyrophosphate (SPP), or trisodium phosphate (TSP) on aerobic plate counts (APC), Hunter colour, odour, and appearance of chicken legs were assessed. TSP had greater antimicrobial activity than MKP, SPP or MSP. Chicken legs treated with 5% TSP for 10 min had aerobic plate counts nearly 3 logs lower than controls and other treatments after 12 days of storage at 4 degrees C. Shelf-life of legs could be extended to 16 days with 7.5 or 10% TSP treatment. TSP-treated legs were darker, less red, and less yellow than untreated legs. TSP-treated legs had a detectable chemical odour at levels greater than 10%; however, at 5% TSP, treated legs had odour and appearance resembling fresh controls for up to 16 days at 4 degrees C. Dipping chicken legs in 5-10% TSP could extend shelf-life up to 8 days during refrigerated storage without adversely affecting sensory quality. (C) 1999 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology. All rights reserved.