Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

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• 作者：Guang-yu Wang^a ; Hu-hu Wang^a ; Yi-wei Han^b ; Tong Xing^b ; Ke-ping Ye^a ; Xing-lian Xu^a ; ^{xlxus@njau.edu.cn} ; Guang-hong Zhou^a
• 关键词：Chilled chicken ; Raw-chicken juice agar ; Spoilage bacteria ; Sensory analysis ; Volatile organic compounds
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：63
• 期：Complete
• 页码：139-146
• 全文大小：1742 K
• 卷排序：63

文摘

Specific spoilage bacteria were identified using raw-chicken juice agar (RJA). Aeromonas salmonicida 35 showed the strongest spoilage potential in vitro. Pseudomonas fragi H8 showed the strongest spoilage potential in situ. The RJA assay may serve as a convenient method to assess potential spoilage bacteria.