Thesis

The influence of potassium chloride and chitosan on the appearance, odor, texture, and growth of Salmonella spp. compared to fresh grade and premium quality chicken meat

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Maintaining food safety is crucial for the health and well-being of individuals. By incorporating
food-grade KCl and Chitosan, the antimicrobial properties of food can be significantly improved,
leading to better overall health for consumers. That is why this project focuses on studying and
investigating their effects on the growth of Salmonella spp. in chicken meat and includes a sensory
analysis of the samples' texture, appearance, and aroma. Proper planning and execution are crucial to
success. The tasks involved in the trial are categorized into three parts. These include preparing
treatment samples consisting of KCl and Chitosan, preparing meat samples, and preparing for the
analysis phase. The analysis preparation phase includes using Buffered Peptone Water, Shigella
Salmonella Agar, and Tetrathionate Broth. All of these tasks are conducted before the examination.
After the material preparation, the microbial study was undertaken to evaluate KCl and Chitosan impact
on Salmonella's growth. At the same time, meat samples' pH and sensory qualities are analyzed using
various techniques to focus on the effect of the texture, appearance, and color. KCl works on Premium
Chicken by lowering pH, inhibiting Histone Nucleoid like Structure (H-NS) expression, and
interrupting ATP transportation, leading to microorganism death. The high concentration of 0.64% KCl
needed for Grade chicken causes positive Salmonella to appear on the agar surface, making it
ineffective. Chitosan can reduce Salmonella in chicken by inhibiting enzyme activity and oxidative
stress, which cause negative salmonella content but can affect meat aroma. The pH level is crucial to
meat's texture, color, and bacteria. Both KCl and Chitosan have an impact on the pH level since the
sample becomes more acidic. However, Chitosan has shown no significant difference, whereas KCl
revealed distinct aroma differences in sensory analysis. Notably, appearance and texture did not show
any significant differences either. Overall, the results demonstrate that KCl and Chitosan can inhibit
Salmonella spp. growth and affect the meat's properties.

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Availability

Detail Information

Series Title

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Call Number

FT 23-029

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

chitosan
Electrostatic attractive
Histone Nucleoid like Structure (H-NS)
Horizontal Gene Transfer (HGT)
Potassium Chloride (KCl)

Specific Detail Info

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Statement of Responsibility

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Other version/related

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