지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.10 No.2
- 발행연도
- 2005.6
- 수록면
- 122 - 129 (8page)
이용수
이 논문의 연구 히스토리 (4)
2005
[P4-12] Effect of Chlorine Dioxide Treatment on the Qualities of Vacuum-Packaged Chicken Breasts
Jongkwan Ko
,
Yuhyun Ma
,
Kyungjoo Gu
외 1명
한국식품영양과학회 학술대회발표집
2005.10
학술대회자료
[P4-11] Eflect of Gamma and Electron Beam Irradiation on the Microbial Growth and Qualities of Vacuum-Packaged Chicken Breast
Jongkwan Ko
,
Yuhyun Ma
,
Sunkyoung Kim
외 1명
한국식품영양과학회 학술대회발표집
2005.10
학술대회자료
[P4-09] Effect of Electron Beam Irradiation on the Microbial Safety and Qualities of Whole Black Pepper Powder and Commercial Sunsik
Jongkwan Ko
,
Yuhyun Ma
,
Heeyoung Shin
외 1명
한국식품영양과학회 학술대회발표집
2005.10
학술대회자료
Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Chicken Breast
Jongkwan Ko
,
Yuhyun Ma
,
Kyung Bin Song
Journal of Food Science and Nutrition
2005.06
학술저널
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Chlorine dioxide (ClO₂) treatment was evaluated for microbial growth inhibition and its effects on the quality of vacuum-packaged chicken breasts. Chicken breast samples were treated with 3, 50, and 100 ppm of ClO₂ solution, respectively. After ClO₂ treatment, chicken breast samples were individually vacuumpackaged and stored at 4℃, a typical storage temperature for meat and meat product, for 7 days. The vacuum-packaged chicken breasts treated with ClO₂ had significantly lower total bacteria, yeast and mold, total coliform, and Salmonella spp. were significantly reduced by ClO₂ treatment. D_(10)-values of total bacteria count, yeast and mold, total coliform, and Salmonella spp. in vacuum-packaged chicken breasts was 93, 83, 85, and 50 ppm, respectively. The pH of vacuum-packaged chicken breasts decreased with increasing ClO₂ concentration. Thiobarbituric acid reacted substance (TBARS) values of vacuum-packaged chicken breasts increased during storage, regardless of ClO₂ concentration. ClO₂ treatment caused negligible changes in Hunter L, a, and b values in the vacuum-packaged chicken breasts. Sensory evaluation of the vacuumpackaged chicken breasts showed that there were no significant changes among the samples treated with various ClO₂ concentration. These results indicate that ClO₂ treatment could be useful in improving the microbial safety and quality of meat products.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (42)
참고문헌 신청
Centers for Disease Control and Prevention. 2004. Preliminary foodnet data on the incidence of infaction with pathogens transmitted commonly through food-selected sites, United states, 2003. MMWR Morb Mortal Wkly Rep 53: 338-343.
Dickens JA, Whitemore AD. 1995. The effects of extended chilling times with acetic acid on the temperature and microbiological quality of processed poultry carcasses. Poult Sci 74: 1044-1048.
Dorsa WJ, Cutter CN, Siragusa GR, Koohmaraie M. 1995. Microbial decontamination of beef and sheep carcasses by steam, hot water spray washes, and a steam-vaccum sanitizer. J Food Prot 59: 127-132.
Hardin MD, Acuff GR, Lucia LM, Oman JS, Savell JW. 1995. Comparison of methods for decontamination from beef carcasses surfaces. J Food Prot 58: 368-374.
Kim CR, Kim KH, Moon SJ, Kim YJ, Lee YK. 1998. Microbiological and physical quality of refrigerated chicken legs treated with acetic acid. Korean Food Sci Biotechnol 7: 13-17.
Dickens JA, Whitemore AD. 1995. The effects of extended chilling times with acetic acid on the temperature and microbiological quality of processed poultry carcasses. Poult Sci 74: 1044-1048.
Dorsa WJ, Cutter CN, Siragusa GR, Koohmaraie M. 1995. Microbial decontamination of beef and sheep carcasses by steam, hot water spray washes, and a steam-vaccum sanitizer. J Food Prot 59: 127-132.
Hardin MD, Acuff GR, Lucia LM, Oman JS, Savell JW. 1995. Comparison of methods for decontamination from beef carcasses surfaces. J Food Prot 58: 368-374.
Kim CR, Kim KH, Moon SJ, Kim YJ, Lee YK. 1998. Microbiological and physical quality of refrigerated chicken legs treated with acetic acid. Korean Food Sci Biotechnol 7: 13-17.
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[P4-11] Eflect of Gamma and Electron Beam Irradiation on the Microbial Growth and Qualities of Vacuum-Packaged Chicken Breast
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Quality Improvement of Chicken Breast Meat in a Group-Meal Service by Gamma Irradiation
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Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Grapes during Storage
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Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat
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Effect of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk)
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Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages
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Evaluation of the Quality Attributes of Imported Frozen Chicken, and Domestic Frozen and Refrigerated Chicken
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UCI(KEPA) : I410-ECN-0101-2009-511-018080349