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Effect of organic acids on growth of chilled chicken skin microflora
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SYSNO ASEP 0343222 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Effect of organic acids on growth of chilled chicken skin microflora Tvůrce(i) Doležalová, M. (CZ)
Molatová, Z. (CZ)
Buňka, F. (CZ)
Březina, P. (CZ)
Marounek, Milan (UZFG-Y) RIDZdroj.dok. Journal of Food Safety - ISSN 0149-6085
Roč. 30, č. 2 (2010), s. 353-365Poč.str. 13 s. Jazyk dok. eng - angličtina Země vyd. US - Spojené státy americké Klíč. slova LACTIC-ACID ; LISTERIA-MONOCYTOGENES ; POTASSIUM SORBATE Vědní obor RIV GM - Potravinářství CEP GD525/08/H060 GA ČR - Grantová agentura ČR CEZ AV0Z50450515 - UZFG-Y (2005-2011) UT WOS 000276792900010 DOI 10.1111/j.1745-4565.2009.00212.x Anotace High attention is paid to the decontamination systems in an effort to prolong the shelf life of food products. The major factor determining shelf life is the rate of spoilage microorganism growth. This study was designed to evaluate the influence of organic substances (citric acid [CA], lactic acid [LA] and potassium sorbate [PS]) on chilled chicken skin microflora. Application of organic substances inhibited microbial growth and prolonged the shelf life of carcasses. Microbial reduction after application of organic acids was significant in case of 10% w/v CA and 2% v/v LA, and the most effective was combination of 2% v/v LA with 0.2% w/v PS. Sensory analysis found that application of 10% CA was not acceptable. However, chickens treated with the mixture showed better organoleptic properties than control. The use of food preservatives in combination may contribute to significant reductions of spoilage and pathogen microbes on poultry. Pracoviště Ústav živočišné fyziologie a genetiky Kontakt Jana Zásmětová, knihovna@iapg.cas.cz, Tel.: 315 639 554 Rok sběru 2011
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