계란의 위생화를 위한 오존살균기술의 이용

• 발행기관: 한국축산식품학회
• 저자명: 최구희 이경행
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제2호, 198~205쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.04.30

영문 초록

To improve hygienic quality of egg, the ozone treatment was applied. Eggs were inoculated with Salmonella Typhimurium, and the inoculated eggs were treated by ozone (38.8ppm) for 10-30 min. Furthermore, microbiological and chemical quality changes of eggs were investigated during storage. Initial number of S. Typhimurium of egg shell was 6.18 log CFU/g and the number was increased during storage (p

키워드

Egg ozone sanitation quality