Poultry blood from slaughterhouses: development of a biopreservation system to improve microbiological quality prior to transforming blood into by-products

被引：1

作者：

Zbrun, M. V. ^{[1
,2
]}

Frizzo, L. S. ^{[1
,2
]}

Soto, L. P. ^{[1
,2
]}

Rosmini, M. R. ^{[2
,3
]}

Sequeira, G. J. ^{[2
]}

Astesana, D. M. ^{[1
]}

Blajman, J. E. ^{[1
]}

Rossler, E. ^{[2
]}

Berisvil, A. ^{[1
]}

Romero Scharpen, A. ^{[1
]}

Signorini, M. L. ^{[2
,4
]}

机构：

[1] UNL, CONICET, ICIVET, Food Anal Lab,Inst Vet Sci,Natl Council Sci & Tec, Esperanza, Argentina

[2] Litoral Natl Univ, Dept Vet Publ Hlth DSPV, Fac Vet Sci, Santa Fe, Argentina

[3] Catholic Univ Cordoba, Fac Agr Sci, Cordoba, Argentina

[4] Agr Technol Inst Natl EEA Rafaela, Natl Council Sci & Tech Res, Esperanza, Argentina

来源：

BRITISH POULTRY SCIENCE | 2016年 / 57卷 / 05期

关键词：

LACTIC-ACID BACTERIA; PROTECTIVE CULTURES; STAPHYLOCOCCAL GROWTH; STARTER CULTURES; FOOD; PRESERVATION; PORCINE;

D O I：

10.1080/00071668.2016.1206192

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The aim of this study was to investigate the use of indigenous lactic acid bacteria (LAB) with specific additives as a Biopreservation System (BS) for poultry blood during its storage in slaughterhouses.The BS consisted of two LAB (Enterococcus faecalis DSPV 008SA or Lactobacillus salivarius DSPV 032SA) with 4 additives (lactose 2g/l, yeast extract 0.4g/l, ammonium citrate 0.4g/l and NaCl 1g/l). After 24h storage at 30oC, lower counts of enterobacteria, coliforms, Pseudomonas spp. and Staphylococcus aureus were evident in blood treated with the BS than in untreated blood.The ability of LAB to prevent haemolysis was evident. A decrease in pH was associated with control of spoilage microorganisms but it needed to be regulated to prevent coagulation of proteins.On the basis of these results it is recommended to supplement blood with a BS to avoid undesirable changes during blood storage before processing.

引用

页码：723 / 728

页数：6

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