[Amino acid composition of white poultry meat contaminated with psychrophilic microorganisms].
Studied was the effect of psychrophilic organisms of the Acinetobacter, Aeromonas, Alcaligenes, and Flavobacter genera on the amino acid composition of white poultry meat stored at 0 degrees to 4 degrees C in the course of 48 hours, and at 18 degrees C in the course of 6 to 12 months. The quantitative determination of individual amino acids was carried out by means of an automatic amino acid analyzer, Hitachi type, after the method of Speckman, Stein, and Moore. No changes were established in the amino acid composition of white poultry meat that was treated with psychrophilic organisms as against the composition of untreated meat. Proteins preserved their biologic value.
D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D001322:Autoanalysis; D001419:Bacteria / Q000302:isolation & purification*; D002645:Chickens; D003080:Cold Temperature; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D013696:Temperature; D013997:Time Factors
D000596:Amino Acids
Aminokiselinen sŭstav na bialo ptiche meso, kontaminirano s piskhrofilni mikroorganizmi.