UTJECAJ ULTRAZVUKA VISOKOG INTENZITETA NA KVALITETU PILEĆEG MESA

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UTJECAJ ULTRAZVUKA VISOKOG INTENZITETA NA KVALITETU PILEĆEG MESA

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

Stočarstvo, 05/2019, Volume: 72, Issue: 1-2

Conference Proceeding

Cilj ovoga istraživanja bio je odrediti parametre kvalitete svježeg pilećeg mesa nakon tretmana ultrazvukom visokog intenziteta. Rezultati su pokazali da ne postoji značajna razlika u ukupnom broju bakterija između tretmana u ultrazvučnoj kupelji kroz 5 i 15 minuta u ispitanim uzorcima pilećeg mesa te da tretman ultrazvukom nema trajan učinak na uništavanje bakterija u pilećem mesu. Nasuprot tomu, funkcionalna svojstva pilećeg mesa su poboljšana tretmanom ultrazvukom u trajanju od 5 minuta pri frekvenciji 37 kHz, snazi 380 W i amplitudi 100%.

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