Spoilage of chilled chicken meat and liver by psychrophilic lipase

American Journal of Food Technology

Volumn 6, Issue 2, 2011, Pages 166-172

  Pawar, Sarika C ^a   Sarate, Rahul M ^a   Ghosh, Jai S ^a  

^a SHIVAJI UNIVERSITY   (India)

Author keywords

Chicken; Lipolysis; Monascorubramine; Poultry; Psychrophile

Indexed keywords

BACTERIAL POPULATION; CHICKEN; CHICKEN MEAT; CHILLING TEMPERATURES; FOOD SPOILAGE; LIPOLYSIS; LIPOLYTIC ACTIVITY; LOCAL MARKETS; MONASCORUBRAMINE; PENICILLIUM SP; PSYCHROPHILE; RED PIGMENTS; TOXIC SUBSTANCES;

ANIMALS; CHILLING; ENZYMES; HYDROLASES; LIVER; POULTRY; RETAIL STORES;

SPOILAGE;

BACTERIA (MICROORGANISMS); PENICILLIUM; PENICILLIUM SP.;

EID: 77955160459     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.166.172     Document Type: Article

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