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논문 기본 정보

자료유형
학술저널
저자정보
Kang, Geunho (Swine Science Division, National Institute of Animal Science, Rural Development Administration) Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) Ba, Hoa Van (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) Moon, Sungsil (Sunjin Meat Academy Research Center) Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) Park, Beom-Young (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) Kang, Sun-Moon (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) Ham, Hyoung-Joo (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) Kim, Dayae (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) Park, Kyoungmi
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제38권 제6호
발행연도
2018.1
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1,253 - 1,260 (8page)

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Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine. After collecting and trimming off of visible fats, the pig small intestine samples were treated with; (i) different packaging methods: aerobic packaging (AP), skin packaging (SP), and vacuum packaging (VP); and (ii) washing with different concentrations of acetic acid. The treated samples were then stored at $4^{\circ}C$ for 1, 4, 7, and 10 d. At 1-d storage, higher pH value was found in the AP-treated samples, however, after 7 to 10 days the samples treated with SP had higher values compared to the ones treated with AP and VP (p<0.05). Thiobarbituric acid reactive substances values were higher in the AP-treated samples than those of the SP- and VP- treated samples at 7-d storage (p<0.05). At $10^{th}$ d, total plate counts (TPC) were higher in the control than in the acetic acid-washed samples (p<0.05). Additionally, the TPC was lower in the SP- and VP-treated samples than the AP-treated samples at 7-d storage (p<0.05). These obtained results suggest that the applications of washing with acetic acid solution and/or SP and VP methods could be an effective way to extend the shelf-life of pig small intestine during cold distribution.
#pig small intestine #total plate counts #packaging #acetic acid

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참고문헌 (25)

참고문헌 신청
Aristoy MC / 2011 / Handbook of analysis of edible animal by-products / CRC Press :123~135 google schola Aymerich T / 2008 / Decontamination technologies for meat products / Meat Sci 78:114~129 google schola Bijker PGH / 1981 / Hygienic aspects of edible offals google schola Buege JA / 1978 / Microsomal lipid peroxidation / Methods Enzymol 52:302~310 google schola Dave D / 2011 / Meat spoilage mechanisms and preservation techniques: A critical review / Am J Agric Biol Sci 6:486~510 google schola

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