Izlaganje sa skupa

https://doi.org/10.33128/s.72.1-2.6

INFLUENCE OF HIGH POWER ULTRASOUND ON THE QUALITY OF CHICKEN MEAT

Helga Medić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska
Tibor Janči ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska
Mladen Brnčić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska
Filip Dujmić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska
Ksenija Markov ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska
Duška Ćurić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska

Sažetak

The aim of this study was to determine quality parameters of raw chicken meat after treatment with high power ultrasound. The results showed that there was no significant difference in the total number of bacteria between the samples treated in ultrasonic bath for 5 and 15 minutes and that ultrasound treatment had no lasting effect on destruction of bacteria in chicken meat. In contrast, functional properties of chicken meat were improved by treatment with ultrasound for 5 minutes at a frequency of 37 kHz, 380 W power and amplitude of 100%.

Ključne riječi

chicken meat; high power ultrasound; texture; quality

Hrčak ID:

220301

URI

https://hrcak.srce.hr/220301

Datum izdavanja:

15.5.2019.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.521 *