Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Aqueous Chlorine Dioxide Treatment on Microbial Safety and Quality of Samgae Chicken

이산화염소수 처리가 삼계용 닭의 저온저장 중 미생물학적 변화 및 품질에 미치는 영향

  • Hong, Yun-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Min-Ki (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2008.10.31
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Abstract

Aqueous chlorine dioxide ($ClO_2$) treatment of Samgae chicken was evaluated in terms of microbial safety and quality during refrigerated storage. Samgae chicken samples were treated with 0, 50, or 100 ppm of $ClO_2$ solution, and stored at $4^{\circ}C$ for 10 days. $ClO_2$ treatment significantly decreased the populations of total aerobic bacteria. One-hundred ppm $ClO_2$ treatment reduced the initial populations of total aerobic bacteria by 0.73 log CFU/g. The pH and volatile basic nitrogen values of Samgae chicken increased during storage, with no significant between-treatment difference. Sensory evaluation results showed that the quality of chicken treated with $ClO_2$ prior to refrigerated storage was better than that of the control. These results suggest that $ClO_2$ treatment could be useful in improving the microbial safety and quality of Samgae chicken.

삼계용 닭에 이산화염소수를 농도별로 처리하여 미생물에 대한 살균효과 및 품질에 관련된 이화학적 특성 변화를 연구하였다. 삼계용 닭의 냉장저장 초기 총 호기성 세균은 대조구 4.14 log CFU/g이었고, 50 ppm 처리 시 0.41 log cycle, 100 ppm 처리 시 0.73 log cycle 감소함을 나타냈으며, 이산화염소수 처리 농도 증가에 비례하여 감소하였다. 저장 10일째 총 호기성 세균수는 이산화염소수 100 ppm 처리시 3.41 log CFU/g에서 6.07 log CFU/g으로 증가한 반면, 대조구는 4.14 log CFU/g에서 6.92 log CFU/g으로 증가하여 저장 기간 동안 대조구와 처리구간의 유의적인 차이를 보였다. pH 와 VBN 값은 저장기간이 증가할수록 증가하였고 처리구와 대조구 간에 유의차를 보이지는 않았다. 관능검사 결과는 삼계용 닭이 저장 7일 이후에는 부패가 진행됨을 보였고, 이산화염소수 처리 농도가 증가할수록 평가점수가 높음을 확인하였다. 따라서, 이산화염소수 처리가 삼계용 닭의 미생물학적 안전성 증진과 저장성 증대에 도움을 준다고 판단된다.

Keywords

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