Quality evaluation of refrigerated chicken wings treated with organic acids

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 wing s were immersed in solutions containing 1% individual acids for 10 min. Exp osure for 10 min significantly, reduced (P < 0.05) APC on the surface of ch icken wings for 12 days. AA had greater antimicrobial activity than LA or C A. AA treatment yielded lighter, less red and less yellow colored wings tha n 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 we re similar to controls throughout storage. Untrained panelists did not obse rve color differences suggested by Hunter color data. Treatment of chicken wings with 1% AA would be recommended over the other acids clue to greater antimicrobial effect and more favorable sensory results.