A Study on the Effects of Probiotic Yogurt on the Microbial Quality of Fresh Chicken Meat during Cold Storage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김국경 | - |
dc.contributor.author | 엄석진 | - |
dc.contributor.author | 임중현 | - |
dc.contributor.author | 이경민 | - |
dc.contributor.author | 유석진 | - |
dc.contributor.author | 김현욱 | - |
dc.contributor.author | 김근배 | - |
dc.date.available | 2019-05-30T03:35:24Z | - |
dc.date.issued | 2009-04 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/23238 | - |
dc.description.abstract | 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 10 degrees C 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 10 degrees C. 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 extent its shelf life. | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.title | A Study on the Effects of Probiotic Yogurt on the Microbial Quality of Fresh Chicken Meat during Cold Storage | - |
dc.type | Article | - |
dc.identifier.doi | 10.5851/kosfa.2009.29.2.269 | - |
dc.identifier.bibliographicCitation | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.29, no.2, pp 269 - 277 | - |
dc.identifier.kciid | ART001341354 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000266060300017 | - |
dc.identifier.scopusid | 2-s2.0-67649512881 | - |
dc.citation.endPage | 277 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 269 | - |
dc.citation.title | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.volume | 29 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | spoilage bacteria | - |
dc.subject.keywordAuthor | Pseudomonas | - |
dc.subject.keywordAuthor | cold storage | - |
dc.subject.keywordAuthor | chicken meat | - |
dc.subject.keywordAuthor | yogurt | - |
dc.subject.keywordPlus | SHELF-LIFE | - |
dc.subject.keywordPlus | SENSORY CHARACTERISTICS | - |
dc.subject.keywordPlus | STAPHYLOCOCCUS-AUREUS | - |
dc.subject.keywordPlus | NATURAL MICROFLORA | - |
dc.subject.keywordPlus | LACTIC-ACID | - |
dc.subject.keywordPlus | BREAST MEAT | - |
dc.subject.keywordPlus | POULTRY | - |
dc.subject.keywordPlus | POPULATIONS | - |
dc.subject.keywordPlus | CARCASSES | - |
dc.subject.keywordPlus | SPOILAGE | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.