THE EFFECTS OF POTASSIUM SORBATE AND LACTIC-ACID ON THE SHELF-LIFE OF VACUUM-PACKED CHICKEN MEATS

KOLSARICI N., CANDOGAN K.

POULTRY SCIENCE, cilt.74, sa.11, ss.1884-1893, 1995 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 74 Sayı: 11
  • Basım Tarihi: 1995
  • Doi Numarası: 10.3382/ps.0741884
  • Dergi Adı: POULTRY SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1884-1893
  • Anahtar Kelimeler: POTASSIUM SORBATE, LACTIC ACID, CHICKEN, MICROBIAL DECONTAMINATION, CLOSTRIDIUM-PERFRINGENS, SODIUM-CHLORIDE, CALF CARCASSES, PACKAGED PORK, BEEF, COMBINATION, QUALITY, MICROORGANISMS, SALMONELLAE
  • Ankara Üniversitesi Adresli: Evet

Özet

In this research, the effects of 5% potassium sorbate (PS) and 3% lactic acid (LA) applications on total mesophylic aerobic bacteria, total psychrotrophic aerobic bacteria, lactic acid bacteria, staphylococci and coliform bacteria, pH values, thiobarbituric acid (TEA) numbers, and sensorial properties of vacuum-packed chicken leg and breast meats were investigated during storage at 4 +/- 1C. In addition, residual sorbate was examined.