BACTERIA‐INDUCED BIOCHEMICAL CHANGES IN CHICKEN SKIN STORED AT 5°C

SUMMARY: The effect of psychrotolerant bacteria on the water‐holding capacity as measured by the extract release volume (ERV), pH and protein degradation in chicken skin stored at 5°C was determined using strains of Achromobacter and pigmented and nonpigmented Pseudomonas. All organisms caused a rapid decrease in ERV to about 50% of the original value during the early log phase of growth before development of off‐odor. Changes in pH and content of extractable nitrogenous materials occurred during bacterial growth but were not pronounced until after the count was greater than 10 8 cells/g of skin and a faint off‐odor was detectable. The content of extractable materials decreased during the early log phase, corresponding to the period of rapid increase in pH; later, during the late log or stationary phases of growth, it rapidly or gradually increased, depending on the organism.