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논문 상세정보

Abstract

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.

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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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