Effect of organic acids on growth of chilled chicken skin microflora

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63510042" target="_blank" >RIV/70883521:28110/10:63510042 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/67985904:_____/10:00343222 RIV/00027014:_____/10:#0001185

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of organic acids on growth of chilled chicken skin microflora

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Effect of organic acids on growth of chilled chicken skin microflora

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/GD525%2F08%2FH060" target="_blank" >GD525/08/H060: Využití synbiotik a rostlinných extraktů ve výživě lidí a zvířat</a><br>

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Safety

ISSN

0149-6085

e-ISSN

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Svazek periodika

30

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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