Microbiological and Sensory Evaluations of Chicken Wings Treated with Acetic Acid and Trisodium Phosphate during Retail and Refrigerated Storage

초산과 Trisodium Phosphate로 처리한 닭고기의 소매점 판매와 냉장 동안 미생물 및 관능평가

  • 김창렬 (서강정보대학 식품영양과) ;
  • 김광현 (전남대학교 동물자원학과) ;
  • 서석봉 (전라남도 농업기술원 기술보급과)
  • Published : 2000.12.01

Abstract

Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate(TSP) during retail(1${\pm}$2$^{\circ}C$) and refrigerated storage(4$^{\circ}C$). Chicken wings(average weight of 15${\pm}$2g per leg) were treated with 0.5∼2% aerobic plate counts(APC) on the surface of chicken wings for storage of 16 days at 4$^{\circ}C$. During storage of 12 days at retail store(1${\pm}$2$^{\circ}C$), the treating chicken wings with 7.5∼10% TSP solutions for 10 min showed significantly inhibitory effect in preventing the growth of aerobic microbes. For odor and appearance scores, chicken wings treated with 0.5∼2% acetic solutions resembled untreated wings for storage of 16 days at 4$^{\circ}C$. However, both odor and appearance scores of chicken wings treated with 2.5∼10% TSP solutions were similar to those of untreated wings for storage of 4 days, and a higher in the storage of beyond 8 to 12 days at retail store.

Keywords

References

  1. Official Methods of Anlysis(14th ed.) AOAC
  2. The microbiology of stored poultry Cox, N.A.;Russell, S.M.;Bailey, J.S.
  3. The microbiology of meat and poultry Davies, A.D.;Board, R.
  4. Poultry Sci. v.73 The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor Dickens, J.A.;Lyon, B.G.;Whittemore, A.D.;Lyon, C.E.
  5. Food Technol. v.46 Experimental process reduces Salmonella on poultry Giese, J.
  6. J. Food Sci. v.60 Consumet evaluation of raw and fried chicken after washing in trisodium phosphate or lactic acid-sodium benzoate solutions Hathcox, A.K.;Hwang, C.A.;Resurreccion, A.V.A.;Beuchat, L.R.
  7. Meat Sci. v.12 Spray-chilling and carcass decontamination systems using lactic and acetic acid Hamby, P.L.;Savell, J.W.;Acuff, G.R.;Vanderzaant, C.;Cross, H.R.
  8. J. Food Prot. v.58 Efficacy of selected chemicals for killing pathogenic and spoilage microorganisms on chicken skin Hwang, C.A.;Beuchat, L.R.
  9. Korean J. Food Hyg. Safety v.13 Micrbiological evaluations on chicken carcasses during a commercial chicken processing and storage Kim, C.R.
  10. Food Res. Inter. v.32 Microbiological, colour and sensory changes of refrigerated chicken legs treated with selected phosphates Kim, C.R.;Marshall, D.L.
  11. Kor. Food Sci. Biotech. v.7 Microbiological and physical quality of refrigerated chicken legs treated with acetic acid Kim, C.R.;Kim, K.H.;Moon, S.J.;Kim, Y.J.;Lee, Y.K.
  12. J. Food Safety v.14 Reduction on Salmonella on post-chill chicken carcasses by trisodium phosphste(Na₃PO₄) treatment Kim, J.W.;Slavik, M.W.;Pharr, M.D.;Raben, D.P.;Lobsinger, C.M.;Tsai, S.
  13. J. Food Prot. v.58 Bacterial contamination of broiler chickens before scalding Kotula, K.L.;Pandya, Y.
  14. J. Food Prot. v.59 Short-time treatment with alkali and/or hot water to remove common pathogenic and spoilage bacteria from chicken wing skin Ledesma, A.M.R.D.;Riemann, H.P.;Farver, T.B.
  15. J. Food Sci. v.54 Microbiological, chemical and physical changes on fresh, vacuum-packed pork treated with organic acids and salts Mendonca, A.F.;Molins, R.A.;Kraft, A.A.;Walker, H.W.
  16. Phosphates in Food Antimicrobial uses of food preservatives Molins, R.A.
  17. Food biopreservatives of microbial origin Acetic, propionic, and lactic acids of starter culture bactria as biopreservatives Ray, B.;Sandine, W.E.;Ray, B.;Daeschel, M.
  18. SAS User's Guide: Stastics SAS