Article

Effect of organic acids on growth of chilled chicken skin microflora

2010-05-01

Abstract excerpt

High attention is paid to the decontamination systems in an effort to prolong the shelf life of food products. The major factor determining shelf life is the rate of spoilage microorganism growth. This study was designed to evaluate the influence of organic substances (citric acid [CA], lactic acid [LA] and potassium sorbate [PS]) on chilled chicken skin microflora. Application of organic substances inhibited micr...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 8d0ce6ee-de02-5d27-bb8b-4412374e836c
DOI: 10.1111/j.1745-4565.2009.00212.x

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Effect of organic acids on growth of chilled chicken skin microfloraDOI 10.1111/j.1745-4565.2009.00212.xRead

Use of the agar diffusion assay to evaluate bactericidal activity of formulations of alkaline salts of fatty acids against bacteria associated with poultry processingSemantic proximity Read

Effects of Short and Medium-Chain Fatty Acids on Production, Meat Quality and Gut Hygiene of Broiler Chickens – A ReviewSemantic proximity Read

Biopreservative efficacy of Enterococcus faecium-immobilised film and its enterocin against Salmonella entericaSemantic proximity Read

Essential oil vapour and negative air ions: A novel tool for food preservationSemantic proximity Read

Edible films/coating with tailored properties for active packaging of meat, fish and derived productsSemantic proximity Read

Relationships between pathogen growth and the general microbiota on raw and processed meat and poultrySemantic proximity Read

Microbiological quality of retail chicken by-products in SpainSemantic proximity Read

Inactivation of Salmonella, Listeria monocytogenes, Aspergillus and Penicillium on lemons using advanced oxidation process optimized through response surface methodologySemantic proximity Read

Free amino acids mix made of poultry keratin improves survival of whiteleg shrimp post larvae (Litopenaeus vannamei) challenged with acute hepatopancreatic necrosis disease and white spot syndrome virusSemantic proximity Read

Effect of Eryngium caeruleum essential oil on microbial and sensory quality of minced fish and fate of Listeria monocytogenes during the storage at 4°CSemantic proximity Read

Inactivation of Salmonella Enteritidis PT30 on the surface of unpeeled almonds by cold plasmaSemantic proximity Read

Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.Semantic proximity Read