Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Sodium Dodecyl Sulfate and Citric Acid Treatments - Enhance the Shelf-Life and Quality of Super-Chilled Chicken Wings

Document Type : Original Article

Authors
Siavash Mktabi 1
Maryam Ghaderi 2
Fatemeh Mohammadi 3
1 Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
2 دانشگاه شهید چمران اهواز
3 Graduated from Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
10.48311/fsct.2026.115679.0
Abstract
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.
Keywords
Chicken wing
Citric acid
Sodium dodecyl sulfate
Shelf life
Super chilled
Subjects
[1] Maktabi, S. (2003). Combination methods for microbial decontamination. Doctoral thesis, University of Glasgow (United Kingdom).
 [2] Morales-delaNuez, A., Moreno-Indias, I., Sánchez-Macías, D., Capote, J., Juste, M. C., Castro, N., ... & Argüello, A. (2011). Sodium dodecyl sulfate reduces bacterial contamination in goat colostrum without negative effects on immune passive transfer in goat kids. Journal of dairy science, 94(1), 410-415.
 [3] Maktabi,S., Parton, R. and Watson, I. (2008). Killing effect of SDS on Listeria monocytogenes and E.coli in saline suspension. In procedding FOOD MICRO 2008, Aberdeen, UK, p 156
 [4] Zhao, T., Zhao, P., Cannon, J. L., & Doyle, M. P. (2011). Inactivation of Salmonella in biofilms and on chicken cages and preharvest poultry by levulinic acid and sodium dodecyl sulfate. Journal of Food Protection, 74(12), 2024-2030.
 [5] Byelashov, O. A., Kendall, P. A., Belk, K. E., Scanga, J. A., & Sofos, J. N. (2008). Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate. Journal of Food Protection®, 71(4), 728-734.
 [6] Zhao, T., Zhao, P., & Doyle, M. P. (2009). Inactivation of Salmonella and Escherichia coli O157: H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate. Journal of Food Protection, 72(5), 928-936.
 [7] Maktabi, S., Zarei, M., & Rashnavady, R. (2018). Effect of sequential treatments with sodium dodecyl sulfate and citric acid or hydrogen peroxide on the reduction of some foodborne pathogens on eggshell. Iranian journal of veterinary research, 19(2), 113.
 [8] Stelzleni, A. M., Ponrajan, A., & Harrison, M. A. (2013). Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties. Meat Science, 95(1), 1-7.
 [9] Maktabi, S., Brojeni, M. P., & Elahinia, L. (2023). Decontamination of Salmonella Typhimurium and Listeria monocytogenes on Food-Related Surfaces by a Combination of Sodium Dodecyl Sulfate, Lactic Acid, or Citric Acid Under Different Temperatures. Avicenna Journal of Clinical Microbiology and Infection, 9(4), 157-164.
 [10] Maktabi, S., Pourmahdi Borujeni, M., & Heidaryan, M. (2024). Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid. Journal of Food Measurement and Characterization, 18(7), 6310-6318.
 [11] Zhu, J., Huang, J. J., Tham, C., Zhou, W., & Li, D. (2024). Synergy of sodium dodecyl sulfate and citric acid in removing bacterial biofilms in hydroponic farming facilities. Letters in Applied Microbiology, 77(12), ovae133.
 [12] Mirzaei, A., Azarm, H., Valizadeh, N., Sobhani, S. M. J., & Ziaee, A. (2024). The effects of price explosion and compensatory policies on food security: The Case of chicken meat consumers in Iran. Iran Agricultural Research, 42(2), 49-58.
[13] Barroug, S., Chaple, S., & Bourke, P. (2021). Combination of natural compounds with novel non-thermal technologies for poultry products: a review. Frontiers in nutrition, 8, 628723.
Lambros, M., Tran, T., Fei, Q., & Nicolaou, M. (2022). Citric acid: A multifunctional pharmaceutical excipient. Pharmaceutics, 14(5), 972.
 [14] Chen, X., Dong, P., Li, K., Zhu, L., Yang, X., Mao, Y., ... & Zhang, Y. (2022). Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage. Meat Science, 192, 108910.
 [15] Hassanzadeh, P., Tajik, H., Rohani, S. M. R., Moradi, M., Hashemi, M., & Aliakbarlu, J. (2017). Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage. Radiation physics and chemistry, 141, 103-109.
 [16] Alizadeh Behbahani, B., Shahidi F, Yazdi FT, Mortazavi SA, Mohebbi M. (2017). Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. International of Biological Macromolecules, 94:515-526
 [17] Shavisi. N, Khanjari. A, Akhondzadeh Basti. A, Misaghi. A , Shahbazi. Y. (2017). Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef .Meat Science. 124, 95–104.
 [18] Cheng, J. H., Sun, D. W., Han, Z., & Zeng, X. A. (2014). Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: a review. Comprehensive Reviews in Food Science and Food Safety, 13(1), 52-61. https://doi.org/10.1111/1541-4337.12043
 [19] Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food chemistry, 115(1), 66-70. https://doi.org/10.1016/j.foodchem.2008.11.060
 [20] Lawless, HT and Heymann, H (2010). Sensory evaluation of food: principles and practices (Vol. 2): Springer. https://doi.org/10.1007/978-1-4419-6488-5
 [21] Bhatt, S., Pathak, R., Punetha, V. D., & Punetha, M. (2023). Recent advances and mechanism of antimicrobial efficacy of graphene-based materials: a review. Journal of Materials Science, 58(19), 7839-7867.
 [22] Li, Y., & Wu, C. (2013). Enhanced inactivation of Salmonella Typhimurium from blueberries by combinations of sodium dodecyl sulfate with organic acids or hydrogen peroxide. Food Research International, 54(2), 1553-1559.
 [23] Zhang, X., Lan, W., & Xie, J. (2021). Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp (Litopenaeus vannamei). Journal of Food Processing and Preservation, 45(7), e15614.‏
 [24] Beuchat, L. R., Mann, D. A., & Alali, W. Q. (2012). Evaluation of sanitizers for inactivating Salmonella on in-shell pecans and pecan nutmeats. Journal of food protection, 75(11), 1930-1938.
 [25] Jackson-Davis, A. L., Bethel, D., Staley, L., Woods, A. S., & Kassama, L. S. (2018). Investigating the effects of lactic-citric acid blend and sodium lauryl sulfate on the inhibition of Shiga toxin-producing Escherichia coli in a broth system. J. Nutr. Food Sci, 8(5).
 [26] del Río, E., Panizo-Morán, M., Prieto, M., Alonso-Calleja, C., & Capita, R. (2007). Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. International journal of food microbiology, 115(3), 268-280.
 [27] Nei, D., Okunishi, T. (2022). Bactericidal effect of sodium dodecyl sulfate in combination with various additives. Journal of the NARO Research and Development, 2022(10), 47-53.
 [28] Navais, R., Méndez, J., Cascales, D., Reimundo, P., & Guijarro, J. A. (2014). The heat sensitive factor (HSF) of Yersinia ruckeri is produced by an alkyl sulphatase involved in sodium dodecyl sulphate (SDS) degradation but not in virulence. Bmc Microbiology, 14(1), 221.
 [29] Vehapi, M., & Özçimen, D. (2021). Antimicrobial and bacteriostatic activity of surfactants against B. subtilis for microbial cleaner formulation. Archives of Microbiology, 203(6), 3389-3397.
 [30] Saleh, E., El-morshdy, A. E., & Aboelmkarm, M. (2022). Improvement of the chemical and microbial quality of marketed chicken meat using organic acids. Damanhour Journal of Veterinary Sciences, 8(2), 16-21.
 [31] Giavasis, I., Apostolopoulou, A., Deirmentzoglou, A., & Katsanidis, E. (2014). Combined hurdle effects of process parameters on biochemical, microbiological and sensory attributes of trout fillets. Journal of Food Processing and Preservation, 38(1), 466-476.
 [32] Dakheli, M. J. (2020). Effects of grape and pomegranate waste extracts on poultry carcasses microbial, chemical, and sensory attributes in slaughterhouse. Food Science & Nutrition, 8(10), 5622-5630.
 [33] Feng, L., Shi, C., Bei, Z., Li, Y., Yuan, D., Gong, Y., & Han, J. (2016). Rosemary extract in combination with ɛ-polylysine enhance the quality of chicken breast muscle during refrigerated storage. International Journal of Food Properties, 19(10), 2338-2348.
 [34] Nikravan, L., Maktabi, S., Ghahfarrokhi, M. G., & Sourestani, M. M. (2025). Enhancing the shelf life of rainbow trout fillets using edible sodium caseinate coating with Oliveria decumbens essential oil nanoemulsion, vitamin E and sodium dodecyl sulfate. Iranian Journal of Veterinary Research, 25(4), 333.
 [35] Hajipour, A., Zavoshy, R., & Mohammadpoorasl, A. (2015). Preservation effect of organic acids on microbial, chemical and organoleptic parameters of chicken meat. Journal of Inflammatory Diseases, 19(2), 65-72.
 [36] Mancinelli, A. C., Silletti, E., Mattioli, S., Dal Bosco, A., Sebastiani, B., Menchetti, L., ... & Castellini, C. (2021). Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains. Poultry science, 100(2), 1273-1282.
 [37] Rukchon, C., Nopwinyuwong, A., Trevanich, S., Jinkarn, T., & Suppakul, P. (2014). Development of a food spoilage indicator for monitoring freshness of skinless chicken breast. Talanta, 130, 547-554.
 [38] Nkosi, D. V., Bekker, J. L., & Hoffman, L. C. (2021). The use of organic acids (Lactic and acetic) as a microbial decontaminant during the slaughter of meat animal species: A review. Foods, 10(10), 2293Bhuyan, A. K. (2010). On the mechanism of SDS‐induced protein denaturation. Biopolymers: Original Research on Biomolecules, 93(2), 186-199.
 [39] Georgantelis, D., Ambrosiadis, I., Katikou, P., Blekas, G., & Georgakis, S. A. (2007). Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 C. Meat science, 76(1), 172-181.
 [40] Petrou, S., Tsiraki, M., Giatrakou, V., & Savvaidis, I. N. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International journal of food microbiology, 156(3), 264-271.