ABSTRACT

Control de Salmonella y Escherichia coli mediante el uso de quitosano y ácido láctico en filetes de pollo refrigerados Chitosan (0.5%, 1%, 2%), lactic acid 1%, and combination of chitosan 2% and lactic acid 1% were used as treatment of chicken fillets stored at 4°C to control Salmonella typhimurium (S. Typhimurium) and Escherichia coli (E. coli). The results indicated that chitosan 0.5% did not reduce the count of S. Typhimurium or E. coli. Meanwhile, chitosan 1% significantly reduced E. coli count by 1 log; however, no reduction effect could be observed for S.Typhimurium count. Chitosan 2%, lactic acid 1%, and combination of chitosan 2% and lactic acid 1% significantly reduced the count of S. Typhimurium and E. coli through the storage time (by about 1.2–1.4 log) and E. coli (by about 1 log). Treatment with lactic acid 1% significantly reduced overall sensory score of chicken fillet till the third day of storage. Chitosan has no adverse effect on sensory properties of the samples.

摘要

对照的沙门氏菌和大肠埃希菌的中性粒细胞致冷剂壳聚糖（0.5％，1％，2％），乳酸1％以及壳聚糖2％和乳酸1％的组合用作对照处理储存在4°C的鸡柳以控制鼠伤寒沙门氏菌（S. Typhimurium）和大肠杆菌（E. coli）。结果表明，壳聚糖0.5％没有减少鼠伤寒沙门氏菌或大肠杆菌的计数。同时，壳聚糖1％可使大肠杆菌数量显着减少1 log。但是，鼠伤寒沙门氏菌没有观察到还原作用计数。壳聚糖2％，乳酸1％以及壳聚糖2％和乳酸1％的组合在储存时间（约1.2-1.4 log）和大肠杆菌（通过大约1个日志）。到储存的第三天，用1％乳酸处理可显着降低鸡柳的总体感官评分。壳聚糖对样品的感官特性没有不利影响。