| dc.contributor.author |
Nychas, G-JE |
en |
| dc.contributor.author |
Tassou, CC |
en |
| dc.date.accessioned |
2014-06-06T06:43:25Z |
|
| dc.date.available |
2014-06-06T06:43:25Z |
|
| dc.date.issued |
1997 |
en |
| dc.identifier.issn |
00225142 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1259 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-0030786958&partnerID=40&md5=ce854b7ddfca64b254ce413a85f663ab |
en |
| dc.subject |
HPLC |
en |
| dc.subject |
Microbiology of poultry meat |
en |
| dc.subject |
Modified atmosphere |
en |
| dc.subject |
Proteolysis |
en |
| dc.subject |
Vacuum |
en |
| dc.title |
Spoilage processes and proteolysis in chicken as detected by HPLC |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
1997 |
en |
| heal.abstract |
Fresh poultry fillets inoculated or not with Pseudomonas fragi stored under aerobic, vacuum and 100% CO2 packaging conditions to study the microbiological as well as the changes occurring in the concentration of glucose, lactate and water-soluble proteins, during the storage at 3 and 10°C. It was found that lactic acid bacteria were the dominant organisms in inoculated or uninoculated poultry fillets stored under these conditions. The low-molecular-weight compounds such as glucose and L-lactate were found to decrease always in these fillets during storage and the profile of water-soluble proteins as detected by HPLC differed among the different samples treated differently. |
en |
| heal.journalName |
Journal of the Science of Food and Agriculture |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
74 |
en |
| dc.identifier.spage |
199 |
en |
| dc.identifier.epage |
208 |
en |