title: [Amino acid composition of white poultry meat contaminated with psychotropic microorganisms of the genus Pseudomonas].
abstract: Investigated was the amino acid content in white poultry meat contaminated with four species of organisms of the Pseudomonas genus and kept for 48 hours at 0-4 degrees C and for 6 and 12 months at -18 degrees C. The content of the individual amino acids was expressed in g/100 g of protein, giving the figures of the essential amino acids. Results showed that there were no differences in the qualitative and quantitative composition of the amino acids both with regard to the various Pseudomonas species and with regard to the different duration of storage.
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D002645:Chickens; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000032:analysis / Q000382:microbiology; D011549:Pseudomonas / Q000302:isolation & purification*
chemical_list: D000596:Amino Acids
vernacular_title: Aminokiselinen sŭstav na bialo ptiche meso, kontaminirano s psikhrotrofni mikroorganizmi ot rod Pseudomonas.