Abstract：
:Lactic acid, psychrophilic, and mesophilic bacteria, Escherichia coli, Salmonella spp. and Staphylococcus aureus were enumerated on chicken breasts after treatment with different high intensity ultrasound (frequency 40 kHz, intensity 9.6 W/cm-2) application times (0, 30, and 50 min) and packaging atmospheres (aerobic and vacuum) after a 7-day storage. The experiment was performed in commercial 7-week-old chicken breasts. Counts were performed prior to and immediately after ultrasonication, and on the 7th day of chill-storage. After sonication and storage, mesophiles, psychrophiles, LAB and S. aureus increased statistically. Psychrophiles decreased significantly under anaerobic packaging. There were no differences among ultrasonication times in terms of mesophiles, psychrophiles, LAB, E. coli and Salmonella spp. S. aureus numbers had a significant reduction after 50 min sonication. Under these experimental conditions, high-intensity ultrasound for 50 min is a control method of S. aureus and the anaerobic packaging reduces numbers of psychrophiles in chicken breast. The effect of ultrasound is only significant after the storage time.
journal_name
Ultrasonicsjournal_title
Ultrasonicsauthors
Piñon MI,Alarcon-Rojo AD,Renteria AL,Carrillo-Lopez LMdoi
10.1016/j.ultras.2018.01.001subject
Has Abstractpub_date
2020-03-01 00:00:00pages
105680eissn
0041-624Xissn
1874-9968pii
S0041-624X(16)30292-Xjournal_volume
102pub_type
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