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MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 7. PRODUCTION OF OFF ODOURS FROM POULTRY SKIN BY BACTERIAL ISOLATES.

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

Type of article: Article

Summary

FRESH, WHOLE CHICKEN CARCASSES WERE MASSIVELY INOCULATED WITH DIFFERENT STRAINS OF PSEUDOMONAS FLUORESCENS, P. PUTIDA, P. FRAGI, ALTEROMONAS PUTREFACIENS, SERRATIA LIQUEFACIENS AND BROCHOTHRIX THERMOSPHACTA AND STORED IN A DESICCATOR AT 277 K (4 DEG C). FROM CARCASSES INOCULATED WITH THE 15 DIFFERENT BACTERIAL STRAINS, A TOTAL OF 102 VOLATILES WERE IDENTIFIED. OF THESE, THERE WERE 22 SULPHUR COMPOUNDS, THREE ETHERS, 22 ALCOHOLS, 6 ALDEHYDES, 16 KETONES, 20 SATURATED AND NINE UNSATURATED FATTY ACID ESTERS, THREE FATTY ACIDS AS WELL AS INDOLE. THE S-COMPOUNDS WERE PRODUCED PRACTICALLY EXLUSIVELY BY THE PSEUDOMONADS AND ALTEROMONAS, WHEREAS THE FATTY ACID ESTERS ORIGINATED FROM P. FRAGI AND B. THERMOSPHACTA. KETONES WERE PRODUCED IN VARYING CONCENTRATIONS BY ALL THE STRAINS TESTED. THE CONCLUSION IS THAT AUTOLYSIS DOES NOT PLAY ANY SIGNIFICANT ROLE IN SPOILAGE OF REFRIGERATED CHICKEN.

Details

  • Original title: MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 7. PRODUCTION OF OFF ODOURS FROM POULTRY SKIN BY BACTERIAL ISOLATES.
  • Record ID : 1990-2419
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
  • Publication date: 1989

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