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 $ClO_2$ treatmen...
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.
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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제안 방법
Samples were analyzed for their freshness, texture, odor, spoilage, and overall acceptability by 10 trained panelists. Sensory qualities of samples were evaluated using five point scoring method.
Sensory evaluations of vacuum-packaged chicken breasts during storage are shown in Table 3. Sensory qualities such as freshness, texture, decay, and odor were examined to evaluate the samples during storage. After 7 days of storage, CIO? treated vacuum-packaged chicken breasts had better sensory scores than the control.
Therefore, this study was conducted to determine the effectiveness of chlorine dioxide for controlling microbial growth and changes of D-value, pH, lipid oxidation, color and sensory evaluations of chicken breasts during storage at 4℃, a commonly used storage temperature for meat and meat product and to provide optimal processing parameters for vacuum packaged chicken breasts.
대상 데이터
Samples were analyzed for their freshness, texture, odor, spoilage, and overall acceptability by 10 trained panelists. Sensory qualities of samples were evaluated using five point scoring method.
데이터처리
Differences were analyzed by Duncan's multiple range tests and analysis of variance using a SAS program (1999, SAS Institute, Inc., Cary, NC, USA).
이론/모형
Lipid oxidation was determined according to the method of Ahn et al. (11). Each sample (5 g) was homogenized using a grinder for 1 min.
성능/효과
2. Hunter L values of vacuum-packaged chicken breasts treated with CIO2 solution increased with increasing CIO2 concentration immediately after treatment, and then gradually decreased during storage at 4℃. These results are similar to those of Jimenez-Villarreal et al.
2b). After 3 days, the control reached 6.4 log CFU/g, while populations of yeast and mold for samples treated with 3, 50 and 100 ppm of CIO2 had 6.1, 5.8, and 4.5 log CFU/g, respectively. During storage, the control reached populations in excess of 7 log CFU/g, while samples treated with 3, 50 and 100 ppm of CIO2 had 6.
Considering 7 log CFU/g as the maximum allowable level of microbial population, shelf life of vacuumpackaged chicken breasts was below 3 days under nor- m이 storage conditions. After 3 days, the populations of total bacterial counts on samples treated with 3, 50, and 100 ppm of CIO2 were 6.7, 6, and 5.3 log CFU/g, respectively. Treatments of 50 and 100 ppm of CIO2 delayed the time required for total bacterial counts to reach 7 log CFU/g to 7 days.
In conclusion, this study clearly indicated that CIO2 treatment of vacmim-packaged chicken breasts significantly decreases populations of microorganisms and reduces lipid oxidation during storage at 4℃. In addition, CIO2 treatment was effective in maintaining the quality of vacuum-packaged chicken breasts.
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