RAPID P-NITROANILINE TEST FOR ASSESSING MICROBIAL QUALITY OF REFRIGERATED MEAT

被引：9

作者：

ALVARADO, R

RODRIGUEZYUNTA, MA

HOZ, L

DEFERNANDO, GDG

ORDONEZ, JA

机构：

[1] Departamento de Nutrición y Bromatologla, Facultad de Veterinaria, Universidad Complutense

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 06期

关键词：

MEAT; MICROBES; P-NITROANILINE; RAPID-TEST; BACTERIAL QUALITY;

D O I：

10.1111/j.1365-2621.1992.tb06849.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The p-nitroaniline test, a rapid method to estimate microbial quality of refrigerated meat, was applied to many retail meat samples from several animal species to confirm its applicability. This method allows determination of psychotroph levels between 10(4) and 10(8) CFU/cm2 in about 2.5 hr. A good correlation was found (r = 0.88, p < 0.001) between this method and the standard plate count technique. Because of the yellow color of the p-nitroaniline released during reaction, bacterial loads higher than 10(5) CFU/cm2 develop a color intense enough to be detected visually.

引用

页码：1330 / 1331

页数：2

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