Počet záznamů: 1

Effect of organic acids on growth of chilled chicken skin microflora

  1. 1.
    0343222 - UZFG-Y 2011 RIV US eng J - Článek v odborném periodiku
    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
    Grant CEP: GA ČR GD525/08/H060
    Výzkumný záměr: CEZ:AV0Z50450515
    Klíčová slova: LACTIC-ACID * LISTERIA-MONOCYTOGENES * POTASSIUM SORBATE
    Kód oboru RIV: GM - Potravinářství
    Impakt faktor: 0.702, rok: 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.
    Trvalý link: http://hdl.handle.net/11104/0185746