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Study concerning the quality of poultry liver stored in refrigeration conditions

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dc.contributor.author Druc, Paula Viorela
dc.contributor.author Irimia Gavrilescu, Carmen
dc.contributor.author Spridon, Cristian
dc.contributor.author Usturoi, Marius Giorgi
dc.date.accessioned 2021-04-08T08:22:36Z
dc.date.available 2021-04-08T08:22:36Z
dc.date.issued 2017
dc.identifier.citation Druc, Paula Viorela, Carmen Irimia Gavrilescu, Cristian Spridon, Marius Giorgi Usturoi. 2017. "Study concerning the quality of poultry liver stored in refrigeration conditions". Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie 60(2): 61-64.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/660
dc.description.abstract The freshness state is one of the most important features when we talk about food quality. It is important t know when a food is fresh in the storeas well as at home. This is why we aim to study the stability over the time of the indicators defining the quality of the bird’s liver and the identification of the threshold in which the liver undergoing refrigeration process loses its freshness and passes to the stage of alteration. Thus, investigations were carried out on poultry liver packaged in polystyrene trays and stretch film and stored in a household refrigerator for 9 days at +3°C. In each day of storage, 5 packing units were opened from which samples were collected to assess the qualiative changes. The dynamic analysis of the pH of the analyzed liver highlighted slight increases in value that went along with the aging of the product. By correlating the values obtained with the maximum limit imposed by the existing legislation (25 mg NH3/100g), it can be observed that by the 6th day of storage, the average values of the ammomnium nitrogen content indicated a good product for consumption. The results obtained on the presence of hydrogen sulfide and the oxidation of fats, indicate that the chicken liver has maintained its freshness for 5 days of storage. The dynamic microbial load from the broiler chicken liver within the 9th day period shows a significant upward trend, both with respect the TNG and the number of germs from the genus Enterobacteriaceae, but variations in microbiological parameters fall within tolerance limits specified for them. Based on the determinations made and considering the limits imposed by the existing standards, we can see that the 5th day of storage is the maximum limit of the validation for the poultry liver en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi en_US
dc.subject broiler en_US
dc.subject liver en_US
dc.subject refrigeration en_US
dc.subject freshness en_US
dc.title Study concerning the quality of poultry liver stored in refrigeration conditions en_US
dc.type Article en_US
dc.author.affiliation Paula Viorela Druc, Carmen Irimia Gavrilescu, Cristian Spridon, Marius Giorgi Usturoi, „Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iasi
dc.publicationName Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie
dc.volume 60
dc.issue 2
dc.publicationDate 2017
dc.startingPage 61
dc.endingPage 64
dc.identifier.eissn 2069-6727


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