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Degradation of amino acids and protein changes during microbial spoilage of chilled unpacked and packed chicken carcasses.

Author(s) : SCHMITT R. E., SCHMIDT LORENZ W.

Type of article: Article

Summary

Water-cooled chicken carcasses were stored unpacked in desiccators and in the original, low-pressure polyethylene bags at 4 deg C for 20 days. In the carcasses stored unpacked, amino acids after acid hydrolysis of the proteins remained constant during the entire storage period, but the free amino acids increased in proportion to the colony counts. This was in contrast to the packed chickens in which a rapid rise in free amino acids occurred only at the onset of spoilage. Free citrulline is analysed before onset of spoilage. Citrulline is thus proposed as a quality index. In general, changes of the proteins could not be detected before spoilage occurred. It is remarkable that packed and unpacked carcasses spoiled in different ways, although there was no evident difference in the composition of the microflora.

Details

  • Original title: Degradation of amino acids and protein changes during microbial spoilage of chilled unpacked and packed chicken carcasses.
  • Record ID : 1993-0320
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 25 - n. 1
  • Publication date: 1992

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