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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.13 No.1
- 발행연도
- 2008.3
- 수록면
- 45 - 50 (6page)
이용수
이 논문의 연구 히스토리 (3)
2008
[OP-12] Aqueous Chlorine Dioxide Treatment for Sanitization of Chicken during Slaughtering Process
Yun-Hee Hong
,
Kyung Bin Song
한국식품영양과학회 학술대회발표집
2008.10
학술대회자료
Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage
Yun-Hee Hong
,
Gyeong-Ju Ku
,
Min-Ki Kim
외 1명
Journal of Food Science and Nutrition
2008.03
학술저널
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- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
The effect of aqueous chlorine dioxide (ClO₂) treatment on microbial growth and quality of chicken leg during storage was examined. Chicken leg samples were treated with 0, 50, and 100 ppm of ClO₂ solution and stored at 4℃. Aqueous ClO₂ treatment significantly decreased the populations of total aerobic bacteria, yeast and mold, and coliforms in chicken leg. One hundred ppm ClO₂ treatment reduced the initial populations of total aerobic bacteria, yeast and mold, and coliforms by 0.93, 1.15, and 0.94 log CFU/g, respectively. The pH and volatile basic nitrogen values in the chicken leg decreased with increasing aqueous ClO₂ concentration, while concentrations thiobarbituric acid reactive substances (TBARS) increased during storage regardless of aqueous ClO₂ concentration. Sensory evaluation results revealed that the quality of the chicken leg treated with aqueous ClO₂ during storage was better than that of the control. These results indicate that aqueous ClO₂ treatment can be useful for improving the microbial safety of chicken leg during storage.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENT
REFERENCES
참고문헌 (30)
참고문헌 신청
1. [학술지(정기간행물)] - Kyung Bin Song / 2007 / Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment / Journal of Food Science and Nutrition 12 (4) : 279 ~ 283
2. [학술지(정기간행물)] - Patsias A / 2006 / Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes / Food Microbiol 23 : 423 ~ 429
3. [학술지(정기간행물)] - Chouliara E / 2007 / Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4oC / Food Microbiol 24 : 607 ~ 617
4. [학술지(정기간행물)] - Capita R / 2002 / Activity of trisodium phosphate compared sodium hydroxide wash solutions against Listeria monocytogenes attached to chicken skin during refrigerated storage / Food Microbiol 19 : 57 ~ 63
5. [학술지(정기간행물)] - Anang DM / 2007 / Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4oC / Food Control 18 : 961 ~ 969
2. [학술지(정기간행물)] - Patsias A / 2006 / Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes / Food Microbiol 23 : 423 ~ 429
3. [학술지(정기간행물)] - Chouliara E / 2007 / Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4oC / Food Microbiol 24 : 607 ~ 617
4. [학술지(정기간행물)] - Capita R / 2002 / Activity of trisodium phosphate compared sodium hydroxide wash solutions against Listeria monocytogenes attached to chicken skin during refrigerated storage / Food Microbiol 19 : 57 ~ 63
5. [학술지(정기간행물)] - Anang DM / 2007 / Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4oC / Food Control 18 : 961 ~ 969
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UCI(KEPA) : I410-ECN-0101-2009-511-016465560