Document Detail

Physical and sensory characteristics of marinated broiler drumsticks treated with lactoperoxidase system and thermal treatment.
MedLine Citation:
PMID:  16787851     Owner:  NLM     Status:  MEDLINE    
1. The lactoperoxidase system (LPS) and thermal treatments have been shown to inactivate some micro-organisms in foods. However, further studies are needed to evaluate whether these treatments influenced the physical and sensory characteristics of treated samples. 2. A solution that contained 1% acetic acid and 3% salt with pH adjusted to 4 was developed as a standard marinade. The LPS consisting of 1 microg/ml lactoperoxidase (LP), 5.9 mM potassium thiocyanate (KSCN) and 2.5 mM hydrogen peroxide (H2O2) was added to the marinade for the LPS treatments. 3. In the thermal treatment, samples were heated with the marinade solution at 58 degrees C for 2 min and then marinated at 4 degrees C for 18 h, while the non-thermal treatments were marinated at 4 degrees C for 18 h. 4. For sensory evaluation, flavouring agents including 0.3% black pepper and 0.15% garlic powder were added to the marinade. For physical evaluation, no flavouring agents were added. 5. The results showed that combined LPS and thermal treatment did not impair the physical or sensory qualities of the samples. 6. In conclusion, marinated broiler drumsticks treated with LPS and thermal treatment had acceptable physical and sensory qualities.
F J Tan; H W Ockerman
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  British poultry science     Volume:  47     ISSN:  0007-1668     ISO Abbreviation:  Br. Poult. Sci.     Publication Date:  2006 Jun 
Date Detail:
Created Date:  2006-06-21     Completed Date:  2006-08-16     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  15740290R     Medline TA:  Br Poult Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  281-5     Citation Subset:  IM    
Department of Animal Science, National Pingtung University of Science and Technology, Pingtung, Taiwan.
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MeSH Terms
Cookery / methods*
Food Microbiology
Hot Temperature*
Lactoperoxidase / metabolism*
Meat / standards*
Reg. No./Substance:
EC 1.11.1.-/Lactoperoxidase

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