STORAGE OF POULTRY MEAT UNDER MODIFIED ATMOSPHERES OR VACUUM PACKS - POSSIBLE ROLE OF MICROBIAL METABOLITES AS INDICATOR OF SPOILAGE

被引：77

作者：

KAKOURI, A ^{[1
]}

NYCHAS, GJE ^{[1
]}

机构：

[1] NATL AGR RES FDN,INST TECHNOL AGR PROD,GR-14123 ATHENS,GREECE

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1994年 / 76卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1994.tb01612.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effect of carbon dioxide (100%), nitrogen (100%), carbon dioxide/oxygen (20% : 80%) or vacuum pack at 3 and 10 degrees C was studied on the microbial flora, in skinless poultry breast fillets or thigh meat. Lactic acid bacteria and Brochothrix thermosphacta were the predominant organisms in samples stored in vacuum packs, carbon dioxide and nitrogen. Pseudomonads grew only in oxygen/carbon dioxide packaging systems. The concentration of lactate diminished in both thigh and breast meat during storage at 3 and 10 degrees C. This decrease was more pronounced in thigh meat stored under 20% : 80% carbon dioxide/oxygen. Acetate increased to varying degrees in all samples regardless of the storage conditions.

引用

页码：163 / 172

页数：10

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