논문 상세보기
pp.28-35
저장온도는 닭고기 가슴살의 미생물학적 품질에 유의적 영향을 주었다. 에서 저장된 비조사시료에서 총균수와 대장균수는 저장후 3일 동안 현저히 증가하였고, 10 kGy 이상의 감마선조사에 의하여 사멸되었다. 에서 저장된 시료의 총균수와 대장균수는 5 kGy이상의 감마선조사에 의하여 검출제한(< 2 log CFU/g) 미만으로 감소되었다. 일반적으로 비조사시료와 조사시료 간의 TBA값에는 유의적 차이가 없었으며, 2주 동안의 저장에서 조사시료의 IB
The storage temperature significantly affected the microbiological quality of the chicken breast In the non-inadiated samples at , aerobic plate count (APC) and Echerichia coli count of the samples considerably increased during 3 days of storage and were eliminated by an irradiation at dose of 10 kGy or more. The APC and E coli count of the samples stored at were reduced to below the limit of detection (< 2 log CFU/g) through the whole storage period by an irradiation at 5 kGy or mote. There was no significant difference in the TBA values between the non-inadiated and inadiated samples, which were not significantly higher in the irradiated samples than the non-inadiated samples during 2 weeks of storage at . According to the same-different test and acceptance test the sensory quality of the irradiated chicken breast was not significantly different from that of the non-inadiated sample even at 10 kGy. It is found that gamma irradiation is an effective tool to improve the quality of chicken breast in a group-meal service. It was also found that there was no evidence that an irradiation induced mutagenicity in the chicken breast meat.
