Bacteria induced biochemical changes in chicken skin stored at 5°C

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DOIResolve DOI: http://doi.org/10.1111/j.1365-2621.1970.tb12113.x
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TypeArticle
Journal titleJournal of Food Science
ISSN0022-1147
Volume35
Issue2
Pages103106; # of pages: 4
AbstractThe effect of psychrotolerant bacteria on the water-holding capacity as measured by the extract release volume (ERV), pH and protein degradation in chicken skin stored at 5°C was determined using strains of Achromobacter and pigmented and nonpigmented Pseudomonas. All organisms caused a rapid decrease in ERV to about 50% of the original value during the early log phase of growth before development of off-odor. Changes in pH and content of extractable nitrogenous materials occurred during bacterial growth but were not pronounced until after the count was greater than 108 cells/g of skin and a faint off-odor was detectable. The content of extractable materials decreased during the early log phase, corresponding to the period of rapid increase in pH; later, during the late log or stationary phases of growth, it rapidly or gradually increased, depending on the organism.
Publication date
LanguageEnglish
AffiliationNational Research Council Canada
Peer reviewedYes
NRC number11383
NPARC number21274439
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Record identifierc5fdbb1c-a43d-4300-b88a-92bba13bb0ce
Record created2015-03-13
Record modified2016-05-09
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