MICROBIAL EFFECTS OF ULTRASONIFICATION OF BROILER DRUMSTICK SKIN

被引：54

作者：

SAMS, AR

FERIA, R

机构：

[1] The Dept of Poultry Science, Texas A&M Univ, College Station, Texas

[2] Texas A&M Univ, Campbell Soup Co, Paris, Texas

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb08020.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pre-chill broiler drumsticks were exposed to ultrasonic energy in water at 25 and 40-degrees-C for 15 and 30 min to study the effect on skin microbial counts. Aerobic plate counts (APC) after 0, 7, and 14 days at 4-degrees-C indicated no significant effects (p > 0.05) due to ultrasonication. In another experiment, post-chill broiler drumsticks were treated with ultrasonic energy in 1% lactic acid at pH 2 and 4 for 0.5, 2, and 3.5 min. After 0 and 10 days at 4-degrees-C there was no significant effect (p > 0.05) of ultrasonication on APC.

引用

页码：247 / 248

页数：2

共 19 条

[1]

ALCAMO EI, 1987, FUNDAMENTALS MICROBI, P694

[2] ASCORBIC-ACID DIPPING AS A MEANS OF EXTENDING SHELF-LIFE AND IMPROVING MICROBIAL QUALITY OF CUT-UP BROILER PARTS [J].