Reduction of Microbiota in Marinated Vacuum-Packaged Poultry Breast Fillets
| Autor: | Jelena Ciric, Jelena Janjic, Milan Z. Baltic, Radmila Mitrovic, Milica Glisic, Marija Boskovic, Slaven Grbić, Adriana Radosavac |
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| Rok vydání: | 2019 |
| Předmět: |
2. Zero hunger
0106 biological sciences biology Sodium Microorganism chemistry.chemical_element Marination 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Applied Microbiology and Biotechnology Lactic acid Chicken breast chemistry.chemical_compound 0404 agricultural biotechnology Food Animals chemistry 010608 biotechnology Sodium citrate Anaerobic bacteria Food science Bacteria Food Science |
| Zdroj: | Meat Technology. 60:1-7 |
| ISSN: | 2560-4295 2466-4812 |
| Popis: | A b s t r a c t: The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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