Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 1 de 1
Filtrar
Mais filtros










Base de dados
Intervalo de ano de publicação
1.
Poult Sci ; 92(5): 1348-56, 2013 May.
Artigo em Inglês | MEDLINE | ID: mdl-23571346

RESUMO

Poultry fillets were packaged under 6 different gas atmospheres (A: 15% Ar, 60% O2, 25% CO2; B: 15% N2, 60% O2, 25% CO2; C: 25% Ar, 45% O2, 30% CO2; D: 25% N2, 45% O2, 30% CO2; E: 82% Ar; 18% CO2; F: 82% N2, 18% CO2) and stored at 4°C. During storage, the growth of typical spoilage organisms (Brochothrix thermosphacta, Pseudomonas spp., Enterobacteriaceae, and Lactobacilli spp.) and total viable count were analyzed and modeled using the Gompertz function. Sensory analyses of the poultry samples were carried out by trained sensory panelists for color, odor, texture, drip loss, and general appearance. No significant difference in microbiological growth parameters was observed for fresh poultry stored under an argon-enriched atmosphere in comparison with nitrogen, except the B. thermosphacta stored under 82% argon. The sensory evaluation showed a significant effect of an argon-enriched atmosphere, particularly on color of meat stored under 15% argon (P < 0.05). In contrast, 25 and 82% argon concentrations in place of nitrogen showed no beneficial effect on sensory parameters.


Assuntos
Argônio/farmacologia , Bactérias/efeitos dos fármacos , Embalagem de Alimentos/métodos , Carne/microbiologia , Carne/normas , Nitrogênio/farmacologia , Animais , Bactérias/crescimento & desenvolvimento , Bactérias/isolamento & purificação , Galinhas , Contagem de Colônia Microbiana , Microbiologia de Alimentos , Modelos Biológicos
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA
...