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2 Medycyna Weterynaryjna

2 2010

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Badania nad zastosowaniem lizozymu i octanu sodu w celu przedłużenia trwałości mięsa drobiowego

100%

Malicki A. , Trziszka T. , Szpak M. , Zrodlowska-Danek J.

Medycyna Weterynaryjna

2010

tom 66

nr 10

The aim of the study was to examine the influence of lysozyme and sodium acetate on the durability of fresh vacuum-packed poultry meat stored under refrigeration. The entire study was conducted on 90 samples of breast muscles of broiler chickens. Samples of poultry meat were treated with a solution of lysozyme or sodium acetate. The first option included the usage of a 5% solution of lysozyme for samples of poultry meat. In the second variant, the research material was treated with a 2.5% solution of lysozyme and 2.5% sodium acetate solution. Solutions of lysozyme and sodium acetate were deposited on poultry meat in the form of spray. Samples of poultry meat were vacuum packed and stored at 3(±1)°C. Control samples were pectoral muscles without the addition of lysozyme and sodium acetate. The authors’ results confirm the effectiveness of solutions of lysozyme and sodium acetate in protecting the microbiological stability of raw poultry meat after its production and during storage. Samples of meat with the substances used in the experiment were less microbiologically polluted compared to control samples. Solutions of lysozyme and sodium acetate used in the pectoral muscles of broiler chickens caused a significant reduction of microbial growth in the first 2 weeks of storage.

Zastosowanie wysokiego ciśnienia hydrostatycznego w celu przedłużenia trwałości past rybnych

88%

Malicki A. , Sysak Z. , Bruzewicz S. , Zrodlowska-Danek J. , Szpak M.

Medycyna Weterynaryjna

2010

tom 66

nr 10

s.695-698,rys.,tab.,bibliogr.

The aim of this study was to reveal whether the application of high hydrostatic pressure (HHP) prolongs the shelf-life of traditionally manufactured fish paste stored under refrigeration (+4 ± 1°C). The experiment was performed on 180 fish paste samples: tuna fish paste, mackerel paste with paprika, mackerel paste with garlic, mackerel paste, and salmon paste. Microbiological status of traditionally manufactured, chemically preserved and pasteurized paste was compared with the status of the paste which had been subjected to a 15-minute HHP treatment (200 MPa, 300 MPa or 400 MPa) at 20°C. The samples were stored under refrigeration for six weeks with microbiological counts determined every two weeks. Directly after manufacturing, the total plate count in the traditionally manufactured paste ranged from 1.0 log cfu/g to 1.8 log cfu/g. An increase of this parameter up to 2.3 log cfu/g was noted after 6-week storage. Additionally, contamination with moulds and yeasts was observed in the traditionally manufactured fish paste after six weeks of storage (mean 2.0 log cfu/g). Neither bacteria nor moulds or yeasts were detected in the HHP-treated fish paste samples at any time point analyzed, irrespective of pressurization conditions (200 MPa, 300 MPa or 400 MPa). In conclusion, this study revealed that 200 MPa of high hydrostatic pressure is sufficient to prolong the shelf-life of traditionally manufactured fish paste stored under refrigeration for up to 6 weeks.