Number of the records: 1
Effect of organic acids on growth of chilled chicken skin microflora
- 1.0343222 - ÚŽFG 2011 RIV US eng J - Journal Article
Doležalová, M. - Molatová, Z. - Buňka, F. - Březina, P. - Marounek, Milan
Effect of organic acids on growth of chilled chicken skin microflora.
Journal of Food Safety. Roč. 30, č. 2 (2010), s. 353-365. ISSN 0149-6085. E-ISSN 1745-4565
R&D Projects: GA ČR GD525/08/H060
Institutional research plan: CEZ:AV0Z50450515
Keywords : LACTIC-ACID * LISTERIA-MONOCYTOGENES * POTASSIUM SORBATE
Subject RIV: GM - Food Processing
Impact factor: 0.702, year: 2010
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.
Permanent Link: http://hdl.handle.net/11104/0185746
Number of the records: 1