Answers are grounded in this paper and cite their sources.
The effects of acetic acid (AA), lactic acid (LA), or citric acid (CA) dip treatments on aerobic plate counts (APC), Hunter color values, and sensory evaluation scores of chicken wings stored at 4C were assessed. Chicken wings were immersed in solutions containing 1% individual acids for 10 min. Exposure for 10 min significantly reduced (P < 0.05) APC on the surface of chicken wings for 12 days. AA had greater antimicrobial activity than LA or CA. AA treatment yielded lighter, less red, and less yellow colored wings than untreated controls. Odor scores of chicken wings treated with acids were lower than untreated controls, with AA giving better scores than the other acids during 12 days of storage. Appearance scores of acid‐treated wings were similar to controls throughout storage. Untrained panelists did not observe color differences suggested by Hunter color data. Treatment of chicken wings with 1% AA would be recommended over the other acids due to greater antimicrobial effect and more favorable sensory results.
No takes yet. Share an insight, caveat, or question.
Kim et al. (2000) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: