{"title":"禽肉在改良空气或真空包装下的储存:微生物代谢物作为腐败指标的可能作用。","authors":"A Kakouri, G J Nychas","doi":"10.1111/j.1365-2672.1994.tb01612.x","DOIUrl":null,"url":null,"abstract":"<p><p>The effect of carbon dioxide (100%), nitrogen (100%), carbon dioxide/oxygen (20%:80%) or vacuum pack at 3 and 10 degrees C was studied on the microbial flora, in skinless poultry breast fillets or thigh meat. Lactic acid bacteria and Brochothrix thermosphacta were the predominant organisms in samples stored in vacuum packs, carbon dioxide and nitrogen. Pseudomonads grew only in oxygen/carbon dioxide packaging systems. The concentration of lactate diminished in both thigh and breast meat during storage at 3 and 10 degrees C. This decrease was more pronounced in thigh meat stored under 20%:80% carbon dioxide/oxygen. Acetate increased to varying degrees in all samples regardless of the storage conditions.</p>","PeriodicalId":22599,"journal":{"name":"The Journal of applied bacteriology","volume":"76 2","pages":"163-72"},"PeriodicalIF":0.0000,"publicationDate":"1994-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1365-2672.1994.tb01612.x","citationCount":"109","resultStr":"{\"title\":\"Storage of poultry meat under modified atmospheres or vacuum packs: possible role of microbial metabolites as indicator of spoilage.\",\"authors\":\"A Kakouri, G J Nychas\",\"doi\":\"10.1111/j.1365-2672.1994.tb01612.x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The effect of carbon dioxide (100%), nitrogen (100%), carbon dioxide/oxygen (20%:80%) or vacuum pack at 3 and 10 degrees C was studied on the microbial flora, in skinless poultry breast fillets or thigh meat. Lactic acid bacteria and Brochothrix thermosphacta were the predominant organisms in samples stored in vacuum packs, carbon dioxide and nitrogen. Pseudomonads grew only in oxygen/carbon dioxide packaging systems. The concentration of lactate diminished in both thigh and breast meat during storage at 3 and 10 degrees C. This decrease was more pronounced in thigh meat stored under 20%:80% carbon dioxide/oxygen. Acetate increased to varying degrees in all samples regardless of the storage conditions.</p>\",\"PeriodicalId\":22599,\"journal\":{\"name\":\"The Journal of applied bacteriology\",\"volume\":\"76 2\",\"pages\":\"163-72\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1994-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1111/j.1365-2672.1994.tb01612.x\",\"citationCount\":\"109\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Journal of applied bacteriology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1111/j.1365-2672.1994.tb01612.x\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of applied bacteriology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1111/j.1365-2672.1994.tb01612.x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Storage of poultry meat under modified atmospheres or vacuum packs: possible role of microbial metabolites as indicator of spoilage.
The effect of carbon dioxide (100%), nitrogen (100%), carbon dioxide/oxygen (20%:80%) or vacuum pack at 3 and 10 degrees C was studied on the microbial flora, in skinless poultry breast fillets or thigh meat. Lactic acid bacteria and Brochothrix thermosphacta were the predominant organisms in samples stored in vacuum packs, carbon dioxide and nitrogen. Pseudomonads grew only in oxygen/carbon dioxide packaging systems. The concentration of lactate diminished in both thigh and breast meat during storage at 3 and 10 degrees C. This decrease was more pronounced in thigh meat stored under 20%:80% carbon dioxide/oxygen. Acetate increased to varying degrees in all samples regardless of the storage conditions.
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