Effect of psycrotolerant bacteria on the amino-acid content of chicken skin

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DOIResolve DOI: http://doi.org/10.1111/j.1365-2621.1970.tb12160.x
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TypeArticle
Journal titleJournal of Food Science
ISSN0022-1147
Volume35
Issue3
Pages272275; # of pages: 4
AbstractChanges induced by type-cultures of Achromobacter, nonpigmented Pseudomonas, pigmented Pseudomonas and a mixture of all three types in the amino acid content of fresh chicken skin were studied during storage at PC for up to 21 days. The Achromobacter and nonpigmented Pseudomonas cultures reduced the amount of all amino acids to below detectable levels during the early log phase of growth and produced no detectable change subsequently. The pigmented Pseudomonas caused no appreciable change initially but produced a marked increase in the amount of most amino acids during the late log phase, after off-odor had developed; an increase in free and total extractable proline and hydroxyproline indicated that collagenous proteins were attacked. The mixed inoculum gave intermediate results, producing comparatively little change in the total free amino acid content throughout the incubation period. Results indicate that the pigmented pseudomonads are the most proteolytic of the common types of psychrotolerant spoilage bacteria and that they possess collagenase.
Publication date
LanguageEnglish
AffiliationNational Research Council Canada
Peer reviewedYes
NRC number11397
NPARC number21274456
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Record identifier413b1213-b93a-4e9c-9fad-a169d0c93bb8
Record created2015-03-16
Record modified2016-05-09
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