Spoilage processes and proteolysis in chicken as detected by HPLC

被引：0

作者：

Nychas, GJE ^{[1
]}

Tassou, CC ^{[1
]}

机构：

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

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1997年 / 74卷 / 02期

关键词：

HPLC; proteolysis; microbiology of poultry meat; vacuum; modified atmosphere;

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Fresh poultry fillets inoculated or not with Pseudomonas fi agi stored under aerobic, vacuum and 100% CO2 packaging conditions to study the microbiological as well as the changes occurring in the concentration of glucose, lactate and water-soluble proteins, during the storage at 3 and 10 degrees C. It was found that lactic acid bacteria were the dominant organisms in inoculated or uninoculated poultry fillets stored under these conditions. The low-molecular-weight compounds such as glucose and L-lactate were found to decrease always in these fillets during storage and the profile of water-soluble proteins as detected by HPLC differed among the different samples treated differently.

引用

页码：199 / 208

页数：10

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