Evaluation of several methods of fixing chicken skin for scanning electron microscopy (SEM) indicated standard chemical fixation using glutaraldehyde and osmium tetroxide followed by chemical dehydration with 2,2-dimethoxypropane to be the method of choice. SEM revealed that chicken skin has a convoluted surface. Two types of chicken skin, distinguishable on the basis of chemical composition and appearance were observed. Type I has a filamentous surface with 55% moisture and 25% fat, whereas Type II skin has a globular appearance, 52% fat and 33% moisture. The fatty acid profiles of Types I and II skin are the same. Bacteria have greater affinity for Type II than Type I skin. Attachment studies indicated that Salmonella typhimurium quickly attach to the skin surface and cannot be removed easily by washing with water or with water containing a surfactant. / Land and Food Systems, Faculty of / Graduate
| Identifer | oai:union.ndltd.org:UBC/oai:circle.library.ubc.ca:2429/22588 |
| Date | January 1981 |
| Creators | Sahasrabudhe, Jyoti Madhu |
| Source Sets | University of British Columbia |
| Language | English |
| Detected Language | English |
| Type | Text, Thesis/Dissertation |
| Rights | For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use. |
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