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MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 6. IDENTIFICATION OF THE VOLATILE COMPOUNDS PRODUCED DURING MICROBIAL SPOILAGE OF CHICKEN CARCASSES.

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

Type of article: Article

Summary

POULTRY CARCASSES WERE STORED IN A DESICCATOR AT 277 K (4 DEG C) UNTIL ONSET OF SPOILAGE. IN THE COURSE OF SPOILAGE THE MICROFLORA DEVELOPING, AS WELL AS THE VOLATILE METABOLIC PRODUCTS WERE ANALYSED. THE FLORA CONSISTED LARGELY OF PSEUDOMONADS. ORGANOLEPTICALLY DETECTABLE SPOILAGE WAS NOTICEABLE ABOUT DAY 6. IN FRESH AND 4-DAY-OLD CARCASSES TRACE AMOUNTS OF 27 ALCOHOLS, ALDEHYDES AND KETONES WERE IDENTIFIED FROM THE SIXTH DAYTHE APPEARANCE OF HYDROGEN SULPHIDE, METHANETHIOL AS WELL AS 4 FATTY ACID ESTERS SIGNALLED INCIPIENT SPOILAGE. ONLY 2 DAYS LATER 11 S-COMPOUNDS AND 21 FATTY ACID ESTERS WERE ALREADY DETECTED. ALDEHYDES WERE NO LONGER DETECTABLE, AND THE CONCENTRATION OF ALCOHOLS AND KETONES DECREASED SHARPLY. 86 VOLATILE PRODUCTS OF MICROBIAL METABOLISM WERE IDENTIFIED.

Details

  • Original title: MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 6. IDENTIFICATION OF THE VOLATILE COMPOUNDS PRODUCED DURING MICROBIAL SPOILAGE OF CHICKEN CARCASSES.
  • Record ID : 1990-2418
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
  • Publication date: 1989

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