Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Irradiation of Chicken for the Improvement of Hygiene

닭고기의 오염미생물 제거를 위한 감마선의 이용

  • 곽희진 (한국관광대학 외식산업과) ;
  • 이순옥 (한국관광대학 호텔조리과) ;
  • 정인창 (서라벌대학 호텔조리과)
  • Published : 2002.12.01
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Abstract

Gamma irradiation(1~10 kGy) was applied to chicken for the evaluation of their microbiological safety. In 3kGy-irradiated sample, the initial level of microbial contamination in chicken was 1.8$\times$10$^4$CFU/g (Coliforms), 2.2$\times$10$^3$CFU/g(Salmonella) and 2.7$\times$10$^3$CFU/g(Listeria), All kinds of contaminated microorganism were sterilized by 7kGy-irradiation. Also, irradiation followed by freeze storage at the same time was very effective in inhibiting bacterial growth. The pH was slightly increased during storage period and titratable acidity decreased. However, no significant changes in pH and acidity were observed by gamma irradiation.

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