Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses

• 발행기관: 한국축산식품학회
• 저자명: Kang Heung Kim Byong Kon Lee Jeong Hun Nam Soo Ah Lee Jin Man Kim
• 간행물 정보: 『Food Science of Animal Resources』제44권 제6호, 1403~1416쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.11.01

국문 초록

With the increase in consumer interest in food safety, in this study, we aimed to investigate the antibacterial effect of peraceic acid (A, B, and Daesung; 50–200 ppm) and sodium hypochlorite disinfectants on chicken carcasses and contaminated water, respectively, and changes in the appearance of chicken carcasses. Considering the antibacterial effect of each disinfectant concentration, the most significant antibacterial efficacy was observed for general bacteria and Escherichia coli at 200 ppm regardless of disinfectant type. Considering the disinfectant type at 200 ppm, sodium hypochlorite was the least effective, and peracetic acid A showed the highest antibacterial efficacy at all concentrations. In chicken carcasses, 200 ppm of peracetic acid A exhibited the highest bacterial reduction rates of 92.7% and 89.3% for general bacteria and E. coli, respectively; in contaminated water, 200 ppm of peracetic acid A exhibited a significantly higher reduction rate (p<0.05). Salmonella was negative throughout the experiment, and discoloration of the neck and tip was observed for peracetic acid A and peracetic acid (Daesung) at 100 ppm and peracetic acid B at 150 ppm. Sodium hypochlorite did not cause discoloration at any concentration. Flavor analysis indicated that 100 ppm of peracetic acid A exhibited olfactory characteristics similar to those of 100 or 150 ppm of sodium hypochlorite. In conclusion, 50 ppm of peracetic acid A was adequate for use in poultry processing plants.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

chicken carcasses peroxidized acetic acid sodium hypochlorite acetic acid octanoic acid