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
- 발행연도
- 2013.6
- 수록면
- 131 - 137 (7page)
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초록· 키워드
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The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at 4℃, 10℃ and 20℃. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under 20℃ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at 4℃ and more than 6 days at 10℃ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at 4℃. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.
목차
Abstract
I. Introduction
II. Materials and Method
III. Results and Discussion
References
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UCI(KEPA) : I410-ECN-0101-2015-400-001144748