ROLE OF NISIN IN IMPROVING THE CHARACTERISTICS AND PROLONGING THE SHELF LIFE OF FROZEN MINCED CHICKEN MEAT

Authors

  • Bushra Saadi Rasool Zangana Department of Animal Production / College of Agricultural Engineering Sciences / University of Baghdad
  • Rashad Safaa Rashid Al-Mahdawi Department of Animal Production / College of Agricultural Engineering Sciences / University of Baghdad

DOI:

https://doi.org/10.36103/815n1392

Keywords:

meat quality, microbial and physical triats, nisin

Abstract

This study was aimed to investigate the role of adding nisin in improving the quality characteristics and prolonging the storage life of frozen broiler meat , while 0.01% of industrial antioxidant (BHA) was added to the fifth treatment, then samples were stored minced meat for a period of 0, 15 and 30 days by freezing at a temperature ofmeat, as it was added at amount of 0, 155, 150 and 160 mg / kg of  meat to the four temperature -18 °C, the physical changes, indicators of fat oxidation and microbial characteristics were studied . The results showed : The addition of nisin contributed to a significant(P < 0.01) increase in pH and water retention capacity (WHC) while it decreased significantly in cooking loss percent , thaw loss percent , values of thiobarbituric acid (TBA) peroxide number (PV) and the percentage of free fatty acids (FFA) . Also significantly reduced the total bacterial count , psychrophilic count and  coliform bacteria in minced chicken meat during storage periods in frozen .

Received: 22/2/2024

Accepted: 12/5/2024

Published: 30/9/2026

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Published

2026-09-30

Issue

Vol. 57 No. 9 (2026)

Section

Articles

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Copyright (c) 2026 Bushra Saadi Rasool Zangana, Rashad Safaa Rashid Al-Mahdawi

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Zangana, B., & Al-Mahdawi, R. (2026). ROLE OF NISIN IN IMPROVING THE CHARACTERISTICS AND PROLONGING THE SHELF LIFE OF FROZEN MINCED CHICKEN MEAT. IRAQI JOURNAL OF AGRICULTURAL SCIENCES, 57(9), 2484-2494. https://doi.org/10.36103/815n1392