Korean Journal of Agricultural Science (농업과학연구)
- Volume 25 Issue 2
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- Pages.168-175
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- 1998
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- 2466-2402(pISSN)
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- 2466-2410(eISSN)
Changes in Microbial Contents and Volatile Basic Nitrogen of Pheasant Meat Products during Storage
꿩고기 가공제품의 저장중 미생물과 휘발성 염기태질소의 변화
- Choi, Seong-Hyun (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
- Kim, Chan-Jo (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
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Choi, Seong-Hee
(Institute of Agricural Science and Technology, Chungnam National University) ;
- Oh, Hong-Rck (Dept. of Animal Science, College of Agriculture Chungnam National University)
- Published : 1998.12.30
Abstract
To evaluate the storage characteristics of pheasant meat products, contents of aerobic, anaerobic and food poisoning bacteria as well as VBN were measured during storage at various temperatures. 1. During the storage Escherichia coli and food poisoning bacteria including Salmonella, Shigella and Staphylococcus were not detected from any of the pheasant meat products. 2. Total plate counts of aerobic and anaerobic bacteria increased with storage temperature, showing more than
꿩고기 가공제품들의 저장성을 평가하기 위하여 이들 제품을 온도별로 저장하면서 호기성 및 혐기성 세균과 식중독균을 검사하고 VBN 함량을 측정하여 그 신선도 유지상태를 검사하였다. 1. 가공제품의 저장 중 Salmonella, Shigella, Staphylococcus속 균 등 식중독 원인균과 Escherichia coli는 어느 제품에서도 검출되지 않았다. 2. 저장온도가 높을수록 호기성 및 혐기성 미생물의 증식속도가 빨라
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