젖산과 차아염소산수 처리에 의한 분쇄 닭고기 펫푸드의 비열 살균 효과 확인

• 영문명: Non-thermal decontamination on chicken tenderloin-based pet food with 2.5% lactic acid and hypochlorous acid water
• 발행기관: 한국축산식품학회
• 저자명: 박은영 박상은 윤요한
• 간행물 정보: 『Food and Life』제2022권 제1호, 27~31쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.03.31

영문 초록

This study examined the antibacterial effects of non-thermal decontamination processes to ensure microbiological safety of chicken tenderloin-based pet food. Chicken tenderloin was inoculated with a mixture of Escherichia coli strains or a mixture of Salmonella strains. The inoculated chicken tenderloin samples were not treated or treated with 2.5% lactic acid (LA) and hypochlorous acid water (HAW) at 100 ppm. When the chicken tenderloin was treated with LA for 1 min, 0.6 Log CFU/g of E. coli were inactivated (p<0.05) and with LA for 5 min, 1.6 Log CFU/g of Salmonella were inactivated (p<0.05). For HAW treatment for 3 min, 1.2 Log CFU/g of E. coli were inactivated (p<0.05) and with HAW for 1 min, 0.6 Log CFU/g of Salmonella were inactivated (p<0.05). Pathogen is contaminated in chicken tenderloin, and the pathogen can be decontaminated by LA and HAW. Therefore, LA and HAW would be appropriate treatments to decontaminate raw meat, which can be used as it is for a pet food.

목차

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재료 및 방법

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References

키워드

pet food lactic acid hypochlorous acid water microbial quality non-thermal technology