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Journal of food science and nutrition v.10 no.2, 2005년, pp.122 - 129   피인용횟수: 3

Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Chicken Breast

Ko, Jong-Kwan    (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University   ); Ma, Yu-Hyun    (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University   ); Song, Kyung-Bin    (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University  );
  • 초록

    Chlorine dioxide $(ClO_2)$ 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 $ClO_2$ solution, respectively. After $ClO_2$ treatment, chicken breast samples were individually vacuum-packaged and stored at $4^{\circ}C$ , a typical storage temperature for meat and meat product, for 7 days. The vacuum-packaged chicken breasts treated with $ClO_2$ had significantly lower total bacteria, yeast and mold, total coliform, and Salmonella spp. were significantly reduced by $ClO_2$ 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 $ClO_2$ concentration. Thiobarbituric acid reacted substance (TBARS) values of vacuum-packaged chicken breasts increased during storage, regardless of $ClO_2$ concentration. $ClO_2$ treatment caused negligible changes in Hunter L, a, and b values in the vacuum-packaged chicken breasts. Sensory evaluation of the vacuum-packaged chicken breasts showed that there were no significant changes among the samples treated with various $ClO_2$ concentration. These results indicate that $ClO_2$ treatment could be useful in improving the microbial safety and quality of meat products.


  • 주제어

    chlorine dioxide .   chicken .   microbial growth .   storage .   quality.  

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  • 이 논문을 인용한 문헌 (3)

    1. Lee, Seung-Hwan ; Shin, Hee-Young ; Ku, Kyoung-Ju ; Jin, You-Young ; Jeon, So-Jeong ; Chae, Hyeon-Seok ; Song, Kyung-Bin 2007. "Quality Change of Red Meat by Chlorine Dioxide Treatment during Storage" 한국식품과학회지 = Korean journal of food science and technology, 39(2): 222~227     
    2. 2010. "" Food science and biotechnology, 19(2): 547~551     
    3. 2010. "" Journal of the Korean Society for Applied Biological Chemistry, 53(2): 243~248     

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