Naslov
Utjecaj ultrazvuka visokog intenziteta na kvalitetu pilećeg mesa
(Influence of high power ultrasound on the quality of chicken meat)

Autori
Medić, Helga ; Janči, Tibor ; Brnčić, Mladen ; Dujmić, Filip ; Markov, Ksenija ; Ćurić, Duska

Izvornik
Stočarstvo : časopis za unapređenje stočarstva (0351-0832) 72 (2018), 1-2; 35-41

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, ostalo

Ključne riječi
meso, pileća prsa, ultrazvuk, trajnost
(chicken meat ; high power ultrasound ; texture ; quality)

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%.

Izvorni jezik
Hrvatski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA