요구르트가 신선계육의 저장기간 동안 미생물학적 품질 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김국경 엄석진 임중현 이경민 유석진 김현욱 김근배
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제2호, 269~277쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.03.01

영문 초록

This paper reports the results of the research on the effects of probiotic yogurt on the microbiological quality, pH, and sensorial characteristics of fresh chicken meat when packed with probiotic yogurt. The chicken meat pieces were packed with yogurt and were stored at 10℃ for 7 days. Samples were taken after 0, 2, 4, and 7 days of storage, and were analyzed for total bacterial count, E. coli, and coliform, and for the chemical parameters, including the pH. In the control group (packed without yogurt), the Pseudomonas species predominated when the spoilage was obvious after 4-day storage at 10℃. The yogurt-mixed chicken meat package was found to have a significantly lower total viable count and significantly fewer coliform bacteria during storage. Furthermore, the yogurt package showed a growth-inhibiting effect on the Salmonella typhimurium, which were inoculated into the chicken meat pieces for the study. The study findings indicate that probiotic yogurt can be used in packing fresh chicken meat to decrease the population of spoilage bacteria therein and to extend its shelf life.

키워드

spoilage bacteria Pseudomonas cold storage chicken meat yogurt