Promene kvaliteta nejestivih sporednih proizvoda animalnog porekla (2): uticaj temperature i duzine skladistenja na kvalitet creva svinja.
1995
Ristic M. | Kormanjos S. | Sakac M. | Filipovic S. | Curcic R.
Chemical and microbiological characteristics of the inedible colon part with and without the content were investigated before and after 72 hours of storage at the temperature of 4 deg C. During the storage proteolytic and lypolytic changes appeared in the intestine tissues. The content of non-protein nitrogen was higher in the samples of the intestine with the content than in the samples of intestine without the content. After a 72 hour storage the percentage of free fatty acids amounted up to 8.54 in the intestine without the content and 16.06 in the intestine with content. The total number of bacteria was significantly increased in all investigated samples. On the basis of the results obtained it can be concluded that this kind of inedible by-products is not possible to storage in larger containers at the temperature of 4 deg C and for 72 hours without considerable effect on the quality of products obtained.
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