انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Sodium Dodecyl Sulfate and Citric Acid Treatments - Enhance the Shelf-Life and Quality of Super-Chilled Chicken Wings Sodium Dodecyl Sulfate and Citric Acid Treatments - Enhance the Shelf-Life and Quality of Super-Chilled Chicken Wings 12 23 28941 10.48311/fsct.2026.115679.0 FA سیاوش مکتبی Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran 0000-0003-3280-7151 مریم قادری دانشگاه شهید چمران اهواز Fatemeh Mohammadi Graduated from Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran Journal Article 2025 08 11 Poultry meat is a valuable source of high-quality protein but remains highly perishable. This study evaluated the effects of sodium dodecyl sulfate (SDS) and citric acid (CA) immersion on microbial stability, chemical quality, and sensory acceptability of chicken wings stored under super-chilling (0–2 °C). Samples (n = 20 per treatment; three independent replicates) were subjected to four treatments: (1) sterile saline (control), (2) 1% SDS, (3) 2% SDS, and (4) 1% SDS + 0.1% CA. After a 15 min immersion, samples were stored for 8 days, and analyses were performed on days 0, 2, 4, 6, and 8. The 2% SDS treatment achieved the greatest microbial reduction, lowering mesophilic and psychrotrophic counts by approximately 1.5–2.0 log CFU/g compared with the control (p < 0.05). TVB-N and TBARS values increased progressively in all groups but remained lowest in 2% SDS (TVB-N = 18.6 mg N/100 g on day 8 vs. 31.2 mg N/100 g in control). Sensory scores declined over storage; however, 2% SDS maintained acceptable color and texture up to day 6, while the SDS–CA combination provided superior odor and overall acceptability on day 8. These results indicate that 2% SDS effectively retards microbial and chemical spoilage under super-chilling, with SDS–CA offering additional sensory protection during extended storage. Poultry meat is a valuable source of high-quality protein but remains highly perishable. This study evaluated the effects of sodium dodecyl sulfate (SDS) and citric acid (CA) immersion on microbial stability, chemical quality, and sensory acceptability of chicken wings stored under super-chilling (0–2 °C). Samples (n = 20 per treatment; three independent replicates) were subjected to four treatments: (1) sterile saline (control), (2) 1% SDS, (3) 2% SDS, and (4) 1% SDS + 0.1% CA. After a 15 min immersion, samples were stored for 8 days, and analyses were performed on days 0, 2, 4, 6, and 8. The 2% SDS treatment achieved the greatest microbial reduction, lowering mesophilic and psychrotrophic counts by approximately 1.5–2.0 log CFU/g compared with the control (p < 0.05). TVB-N and TBARS values increased progressively in all groups but remained lowest in 2% SDS (TVB-N = 18.6 mg N/100 g on day 8 vs. 31.2 mg N/100 g in control). Sensory scores declined over storage; however, 2% SDS maintained acceptable color and texture up to day 6, while the SDS–CA combination provided superior odor and overall acceptability on day 8. These results indicate that 2% SDS effectively retards microbial and chemical spoilage under super-chilling, with SDS–CA offering additional sensory protection during extended storage. https://fsct.modares.ac.ir/article_28941_7b4436d7d402f3a6b9a11d6ca58c4057.pdf