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A Study on the Effects of Probiotic Yogurt on the Microbial Quality of Fresh Chicken Meat during Cold Storage
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 Title & Authors
A Study on the Effects of Probiotic Yogurt on the Microbial Quality of Fresh Chicken Meat during Cold Storage
Kim, Kook-Kyung; Eom, Seok-Jin; Im, Jung-Hyun; Lee, Kyung-Min; Yoo, Seok-Jin; Kim, Hyun-Uk; Kim, Geun-Bae;
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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 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 . 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.
spoilage bacteria;Pseudomonas;cold storage;chicken meat;yogurt;
 Cited by
계육의 창상부위에서 분리된 미생물의 동정,김현진;천호현;김주연;장성애;이봉덕;채현석;송경빈;

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