Poultry meat preservation with citric acid obtained from the fermentation of wheat straw by Aspergillus niger

Wheat straw is a highly abundant waste material that can be utilized as a carbon source in various fermentation processes. This study aimed to generate citric acid using Aspergillus nigerfrom wheat straw and to evaluate its preservative potential in fresh poultry meat samples. Wheat straw samples we...

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Bibliographic Details
Published in:Revista Facultad Nacional de Agronomía, Medellín Medellín, 2024-07, Vol.77 (2), p.10729
Main Authors: Osazuwa, Christopher, Olaniyi, Oladipo Oladiti, Akinyele, Bamidele Juliet, Felix Akinsola Akinyosoye
Format: Article
Language:English
Subjects:
Acids
Aspergillus
Aspergillus niger
Carbon sources
Citric acid
Fermentation
Fungi
High-performance liquid chromatography
Liquid chromatography
Meat
pH effects
Poultry
Preservatives
Sensory evaluation
Sensory perception
Sensory properties
Shelf life
Slurries
Straw
Substrates
Trichoderma viride
Waste materials
Wheat
Wheat straw
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Summary:Wheat straw is a highly abundant waste material that can be utilized as a carbon source in various fermentation processes. This study aimed to generate citric acid using Aspergillus nigerfrom wheat straw and to evaluate its preservative potential in fresh poultry meat samples. Wheat straw samples were dried, pulverized, and chemically pretreated. The obtained wheat straw slurry (100 g L-1) was saccharified at 50 °C using cellulases obtained from Trichoderma viride. The hydrolyzed substrate was then subjected to fermentation by Aspergillus nigerat 35 °C, 180 rpm, and pH=5 for 7 days. The citric acid generated was determined via the HPLC technique. Poultry meat was obtained and treated by soaking in different concentrations (1, 2, and 3%) of citric acid (n=4). The treated samples were then stored in sterile plastic bags for 14 days at 4 °C. Total Bacterial Count (TBC), Total Coliform Count (TCC), TVB-N, and TBARS were determined as storage progressed, and pH, TTA, and sensory evaluation were carried out. The highest citric acid obtained was 14.15 g L-1which resulted in a percent yield of 26.18%. Treatment of meat with 3% citric acid had the lowest TBC and TCC of 2.55 and 0.34 Log10CFU g-1after 7 days of storage respectively. There were significant differences in the TBC and TCC observed within the treatments (P
ISSN:0304-2847
2248-7026
DOI:10.15446/rfnam.v77n2.105711