Technological and microbiological aspects of the lysozyme effect on poultry meat durability

被引：0

作者：

Malicki, Adam ^{[1
]}

Trziszka, Tadeusz

Szpak, Maciej ^{[1
]}

Jarmoluk, Andrzej ^{[2
]}

Janik, Paulina

Zrodlowska-Danek, Jolanta ^{[1
]}

机构：

[1] Uniwersytet Przyrodniczy Wroclawiu, Wydzial Med Weterynaryjnej, Katedra Higieny Zywnosci & Ochrony Zdrowia Konsum, PL-50375 Wroclaw, Poland

[2] Uniwersytet Przyrodniczy Wroclawiu, Katedrze Technol Surowcow Zwierzecych & Zarzadzan, PL-50375 Wroclaw, Poland

来源：

PRZEMYSL CHEMICZNY | 2011年 / 90卷 / 05期

关键词：

EGG-WHITE LYSOZYME; LISTERIA-MONOCYTOGENES; ANTIBACTERIAL ACTIVITY; BACTERIA; NISIN; INACTIVATION; SPOILAGE;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Lysozyme was added (as 2.5% or 5% aq. solns.) to fresh vacuum-packed poultry meat stored under refrigeration (3 degrees C) to limit the reprodn. of microorganisms for 21 days. The addn. of lysozyme resulted in a growth depression of Escherichia coli and coil bacteria, moulds and yeasts but not the mesophile aerobic bacteria.

引用

下载

页码：904 / 906

页数：3

共 50 条

[31] Technological and microbiological aspects of developing frozen foods
Weber, H
FLEISCHWIRTSCHAFT, 1998, 78 (09): : 960 - 961
[32] MICROBIOLOGICAL AND TECHNOLOGICAL ASPECTS OF CRUDE COLLAGENASE PRODUCTION
LETTL, A
JOURNAL OF HYGIENE EPIDEMIOLOGY MICROBIOLOGY AND IMMUNOLOGY, 1974, 18 (04): : 476 - 481
[33] POULTRY FEED RADICIDATION .1. MICROBIOLOGICAL ASPECTS OF POULTRY FEED IRRADIATION
EPPS, NA
IDZIAK, ES
POULTRY SCIENCE, 1972, 51 (01) : 277 - &
[34] Influence of technological parameters on sensorial quality of refrigerated poultry meat
Marius, C. M.
Mugurel, M.
Roxana, M. G.
Paul, B. C.
JOURNAL OF BIOTECHNOLOGY, 2019, 305 : S49 - S49
[35] EVALUATION OF SUCCINIC ACID AND HEAT TO IMPROVE MICROBIOLOGICAL QUALITY OF POULTRY MEAT
COX, NA
MERCURI, AJ
JUVEN, BJ
THOMSON, JE
CHEW, V
JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 985 - 987
[36] Meta-Analysis on Effect of Essential Oils and Extracts of Spices on the Microbiological Quality of Meat and Poultry Products
Anggita, Gita
Budi, Faleh Setia
Kusumaningrum, Harsi Dewantari
SAINS MALAYSIANA, 2023, 52 (03): : 783 - 794
[37] Technological aspects of horse meat products - A review
Lorenzo, Jose M.
Munekata, Paulo E. S.
Bastianello Campagnol, Paulo Cezar
Zhu, Zhenzhou
Alpas, Hami
Barba, Francisco J.
Tomasevic, Igor
FOOD RESEARCH INTERNATIONAL, 2017, 102 : 176 - 183
[38] Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat
Juliao, T. A.
Cortezi, A. M.
Rossi, G. A. M.
D'Abreu, L. F.
Balieiro, J. C. C.
Vidal, A. M. C.
ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA, 2018, 70 (04) : 1325 - 1332
[39] A surveillance of microbiological contamination on raw poultry meat at retail markets in China
Li, Ying
Pei, Xiaoyan
Zhang, Xiuli
Wu, Lingling
Liu, Yang
Zhou, Houde
Ma, Guozhu
Chen, Qiuxia
Liang, Hui
Yang, Dajin
FOOD CONTROL, 2019, 104 : 99 - 104
[40] Simulation-based assessment of Microbiological Criteria on Salmonella in poultry meat
EFSA JOURNAL, 2011, 9 (02)

← 1 2 3 4 5 →