Gonzalez-Fandos Elena, Martinez-Laorden Alba, Perez-Arnedo Iratxe
Food Technology Department, University of La Rioja, CIVA Center. Madre de Dios Avenue 53, 26006 Logrono, Spain.
Animals (Basel). 2020 Oct 6;10(10):1818. doi: 10.3390/ani10101818.
The combined effect of organic acid (citric, propionic or acetic acid) treatment and modified atmosphere packaging (MAP) on the growth of . in chicken legs kept at 4 °C for 10 days was evaluated. Chicken legs were inoculated with and washed with either 2% citric, 2% propionic or 2% acetic acid solution or distilled water (control). Legs were packaged under the following conditions: air, vacuum, 80% N/20% CO, 60% N/40% CO or 40% N/60% CO. The greatest growth reductions after treatment were observed in chicken legs washed with propionic acid (2.14 log units lower compared to control legs). The lowest growth rates of were found in samples washed with acetic acid and packaged in atmospheres containing CO. An extended shelf life was observed in legs packaged in 40% N/60% CO, but these packaging conditions did not reduce growth. Consequently, it is necessary to design measures in order to control this bacterial pathogen. Washing of chicken with 2% propionic acid or 2% acetic acid can decrease counts in chicken packaged in MAP.
评估了有机酸（柠檬酸、丙酸或乙酸）处理和气调包装（MAP）对在4℃下保存10天的鸡腿中[具体细菌名称未给出]生长的联合影响。鸡腿接种[具体细菌名称未给出]后，用2%柠檬酸、2%丙酸或2%乙酸溶液或蒸馏水（对照）冲洗。鸡腿在以下条件下包装：空气、真空、80%N/20%CO₂、60%N/40%CO₂或40%N/60%CO₂。处理后观察到，用丙酸冲洗的鸡腿中[具体细菌名称未给出]生长减少最多（与对照腿相比低2.14个对数单位）。在用乙酸冲洗并包装在含CO₂气氛中的样品中，[具体细菌名称未给出]的生长速率最低。在40%N/60%CO₂中包装的鸡腿观察到保质期延长，但这些包装条件并未降低[具体细菌名称未给出]的生长。因此，有必要设计措施来控制这种细菌病原体。用2%丙酸或2%乙酸冲洗鸡肉可以减少气调包装鸡肉中的[具体细菌名称未给出]数量。
