Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders

In this study, three storage temperatures-4 °C, -10 °C, and -20 °C for fridge (FD), freezer (F), and blast freezer (BF), respectively, as well as two thawing techniques for chicken tenders stored at two freezing temperatures (-10 °C and -20 °C) were used to examine the microbiological effects of tem...

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Detalles Bibliográficos
Autor principal:	Santos L., Guillermo Y.
Otros Autores:	Luna, Ligia
Formato:	Tesis
Lenguaje:	Inglés
Publicado:	Zamorano: Escuela Agrícola Panamericana 2024
Materias:	blast freezer microbiological indicators temperature fluctuations
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/7762

id	ZAMORANO7762
record_format	dspace
spelling	ZAMORANO77622024-01-11T10:57:03Z Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders Santos L., Guillermo Y. Luna, Ligia Sánchez, Marcos blast freezer microbiological indicators temperature fluctuations In this study, three storage temperatures-4 °C, -10 °C, and -20 °C for fridge (FD), freezer (F), and blast freezer (BF), respectively, as well as two thawing techniques for chicken tenders stored at two freezing temperatures (-10 °C and -20 °C) were used to examine the microbiological effects of temperature fluctuations in the cold chain. Three microbiological indicators, aerobic mesophilic bacteria (AMB), enterobacteriaceae (EB), and psychrotrophs (PSY), were counted using the Tempo® enumeration method. In the simulation study, the three microorganisms in FD had a rising tendency, but in the F and BF storages, AMB and EB displayed a steadier behavior, except for PSY, which displayed an increasing pattern. PSY were the ones with the greatest counts throughout all three storage types, although at BF temperatures, their numbers dropped before stabilizing. Contrarily, AMB and EB had the lowest numbers throughout all storages, although they showed an increased tendency in FD and a downward and steady trend in F and BF. The results regarding thawing methods revealed irregular patterns. In the case of BF and F storage, the initial (frozen) counts exhibited the highest numbers for AMB and PSY. Conversely, for the Fridge (24 H) thawing method, it showed the lowest counts for EB and PSY, but AMB had the lowest counts compared to Counter (6 H) thawing, where AMB counts were the highest. However, Counter (6 H) had lower counts for AMB but higher counts for EB, and Fridge (24 H) showing lower PSY counts, but higher for EB and AMB. 2024-01-11T16:55:47Z 2024-01-11T16:55:47Z 2023 Thesis https://hdl.handle.net/11036/7762 eng Copyright Escuela Agrícola Panamericana, Zamorano https://creativecommons.org/licenses/by-nc-nd/3.0/es/ application/pdf Zamorano: Escuela Agrícola Panamericana
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	blast freezer microbiological indicators temperature fluctuations
spellingShingle	blast freezer microbiological indicators temperature fluctuations Santos L., Guillermo Y. Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders
description	In this study, three storage temperatures-4 °C, -10 °C, and -20 °C for fridge (FD), freezer (F), and blast freezer (BF), respectively, as well as two thawing techniques for chicken tenders stored at two freezing temperatures (-10 °C and -20 °C) were used to examine the microbiological effects of temperature fluctuations in the cold chain. Three microbiological indicators, aerobic mesophilic bacteria (AMB), enterobacteriaceae (EB), and psychrotrophs (PSY), were counted using the Tempo® enumeration method. In the simulation study, the three microorganisms in FD had a rising tendency, but in the F and BF storages, AMB and EB displayed a steadier behavior, except for PSY, which displayed an increasing pattern. PSY were the ones with the greatest counts throughout all three storage types, although at BF temperatures, their numbers dropped before stabilizing. Contrarily, AMB and EB had the lowest numbers throughout all storages, although they showed an increased tendency in FD and a downward and steady trend in F and BF. The results regarding thawing methods revealed irregular patterns. In the case of BF and F storage, the initial (frozen) counts exhibited the highest numbers for AMB and PSY. Conversely, for the Fridge (24 H) thawing method, it showed the lowest counts for EB and PSY, but AMB had the lowest counts compared to Counter (6 H) thawing, where AMB counts were the highest. However, Counter (6 H) had lower counts for AMB but higher counts for EB, and Fridge (24 H) showing lower PSY counts, but higher for EB and AMB.
author2	Luna, Ligia
author_facet	Luna, Ligia Santos L., Guillermo Y.
format	Tesis
author	Santos L., Guillermo Y.
author_sort	Santos L., Guillermo Y.
title	Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders
title_short	Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders
title_full	Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders
title_fullStr	Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders
title_full_unstemmed	Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders
title_sort	microbiological effect of cold chain temperature simulation and thawing methods in chicken tenders
publisher	Zamorano: Escuela Agrícola Panamericana
publishDate	2024
url	https://bdigital.zamorano.edu/handle/11036/7762
work_keys_str_mv	AT santoslguillermoy microbiologicaleffectofcoldchaintemperaturesimulationandthawingmethodsinchickentenders
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Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders

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