DOI QR코드

DOI QR Code

A Study on the Effects of Probiotic Yogurt on the Microbial Quality of Fresh Chicken Meat during Cold Storage

요구르트가 신선계육의 저장기간 동안 미생물학적 품질 특성에 미치는 영향

  • Kim, Kook-Kyung (CherryBro Co., Ltd.) ;
  • Eom, Seok-Jin (Department of Animal Science and Technology, Chung-Ang University) ;
  • Im, Jung-Hyun (Department of Animal Science and Technology, Chung-Ang University) ;
  • Lee, Kyung-Min (Department of Animal Science and Technology, Chung-Ang University) ;
  • Yoo, Seok-Jin (CherryBro Co., Ltd.) ;
  • Kim, Hyun-Uk (Department of Food and Aninmal Biotechnology, Seoul National University) ;
  • Kim, Geun-Bae (Department of Animal Science and Technology, Chung-Ang University)
  • 김국경 ((주)체리부로) ;
  • 엄석진 (중앙대학교 동물자원과학과) ;
  • 임중현 (중앙대학교 동물자원과학과) ;
  • 이경민 (중앙대학교 동물자원과학과) ;
  • 유석진 ((주)체리부로) ;
  • 김현욱 (서울대학교 식품.동물생명공학부) ;
  • 김근배 (중앙대학교 동물자원과학과)
  • Published : 2009.04.30

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 $10^{\circ}C$ 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 $10^{\circ}C$. 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 extend its shelf life.

이 연구는 기능성 요구르트를 이용한 신선계육의 포장이 냉장유통조건에서 닭고기의 미생물학적, 이화학적, 그리고 관능적 품질특성에 미치는 영향을 알아보기 위하여 실시되었다. 닭고기의 가슴살, 정육, 절단육을 기능성 요구르트와 함께 폴리에칠렌 백에 포장한 다음, $10^{\circ}C$에서 저장하면서 0, 2, 4, 7일 후에 시료를 채취하여 미생물학적, 이화학적 품질 특성을 요구르트를 첨가하지 않은 대조구와 비교하였다. 기능성 요구르트를 첨가한 포장에서 저장기간을 통하여 총미생물수와 대장균군의 수가 현저하게 감소하였으며, 대조구의 경우에는 $10^{\circ}C$에서 2일 저장 후에 미생물학적 또는 관능적인 품질 기준의 한계에 도달하였으나, 기능성 요구르트를 첨가한 포장에서는 동일한 조건에서 4일 후에도 신선육의 품질기준에 적합한 상태로 유지되었다. 따라서 이 연구에서 확인된 결과에 의하면 기능성 요구르트를 이용한 신선계육의 포장방법은 냉장유통 되는 닭고기의 총세균수와 대장균수를 현저히 낮추어줌으로써 유통기한을 연장할 수 있는 새로운 방법으로 이용할 수 있을 것으로 사료된다.

Keywords

References

  1. Anderson, M. and Marshall, R. (1990) Reducing microbial population on beef tissues: concentration and temperature of lactic acid. J. Food Safety 10, 181-190 https://doi.org/10.1111/j.1745-4565.1989.tb00019.x
  2. Arnaut-Rollier, I., De Zutter, L., and Van Hoof, J. (1999) Identities of the Pseudomonas spp. in flora chilled chicken. Int. J. Food Microbiol. 48, 87-96 https://doi.org/10.1016/S0168-1605(99)00038-0
  3. Balamatsia, C. C., Rogga, K., Badeka, A., Kontominas, M. G., and Savvaidis I. N. (2006) Effect of low dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4oC. J. Food Prot. 69, 1126-1133
  4. Benkerroum, N., Oubel, H., and Mimoun, L. B. (2002) Behavior of Listeria monocytogenes and Staphylococcus aureus in yogurt fermented with a bacteriocin-producing thermophilic starter. J. Food Prot. 65, 799-805
  5. Charles, N., Williams, S. K., and Rodrick, G. E. (2006) Effects of packaging systems on the natural microflora and acceptability of chicken breast meat. Poult. Sci. 85, 1798- 1801 https://doi.org/10.1093/ps/85.10.1798
  6. Chouliara, E., Karatapanis, A., Savvaidis, I. N., and Kontominas, M. G. (2007) Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4oC. Food Microbiol. 24, 607-617 https://doi.org/10.1016/j.fm.2006.12.005
  7. Colin, P. and Salvat, G. (1996) Decontamination of poultry carcasses using trisodium phosphate treatment. In: Hinton, M. H. and Rowlins, C. (Eds.), Factors affecting the microbial quality of meat. Microbial methods for the meat industry, Concerted Action CT94-1456, vol. 4. University of Bristol Press, Bristol, pp. 227-237
  8. Cosby, D. B., Harrison, M. A., and Toledo, R. T. (1999) Vacuum of modified atmosphere packaging and EDTA-Nisin treatment to increase shelf life. J. Appl. Poult. Res. 8, 185- 190 https://doi.org/10.1093/japr/8.2.185
  9. Dainty, R. H. and Mackey, B. M. (1992) The relationship between the phenotypic properties of bacteria from chilledstored spoilage processes. Pages 103-114 in Ecosystems: Microbes: Foods. Vol. 21 Symposium Series. R.G. Board, D. Jones, and R.G. Kroll, ed. Blackwell Scientific Publications, Oxford
  10. del Rio, E., Panizo-Moran, M., Prieto, M., Alonso-Calleja, C., and Capita R. (2007) Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. Int. J. Food Microbiol. 115, 268- 280 https://doi.org/10.1016/j.ijfoodmicro.2006.10.048
  11. FAO. (2006) Databases: Food balance sheets. International site at http://faostat.fao.org
  12. Goksoy, E. O., James, C., and Corry J. E. L. (2000) The effect of short-time microwave exposure on inoculated pathogens on chicken and shelf-life of uninoculated chickenmeat. J. Food Eng. 45, 153-160 https://doi.org/10.1016/S0260-8774(00)00054-6
  13. Hinton, A. Jr. and Ingram, K. D. (2005) Microbicidal activity of tripotassium phosphate and fatty acids toward spoilage and pathogenic bacteria associated with poultry. J. Food Prot. 68, 1462-1466
  14. Hinton, A. Jr., Northcutt, J. K., Smith D. P., Musgrove, M. T., and Ingram, K. D. (2007) Spoilage microflora of broiler carcasses washed with electrolyzed oxidizing or chlorinated water using an inside-outside bird washer. Poult. Sci. 86, 123-127 https://doi.org/10.1093/ps/86.1.123
  15. ICMSF (International Commission on Microbiological Specifications for Foods). (1998) Poultry and Poultry Products. Pages 107-157 in Microorganisms in Foods. 6. Microbiol Ecology of Food Commodities. Blackie Academic & Professional, London, UK
  16. Ismail, S. A. S., Deak, T., Abd El-Rahman, H. A. M., Yassien, A. M., and Beuchat, L. R. (2000) Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigerated temperature. Int. J. Food Microbiol. 62, 113-121 https://doi.org/10.1016/S0168-1605(00)00414-1
  17. Kanellos, T. S. and Burriel, A. R. (2005) The in vitro bactericidal effects of the food decontaminants lactic acid and trisodium phosphate. Food Microbiol. 22, 591-594 https://doi.org/10.1016/j.fm.2004.11.013
  18. Massa, S., Altieri, C., Quaranta, V., and De Pace, R. (1997) Survival of Escherichia coli O157:H7 in yogurt during preparation and storage at 4 degrees C. Lett. Appl. Microbiol. 24, 347-350 https://doi.org/10.1046/j.1472-765X.1997.00067.x
  19. Parvez, S., Malik, K. A. Kang, S. A., and Kim, H. Y. (2006) Probiotics and their fermented food products are beneficial for health. J. Appl. Microbiol. 100, 1171-1185 https://doi.org/10.1111/j.1365-2672.2006.02963.x
  20. Patsias, A., Chouliara, I., Badeka, A., Savvaidis I. N., and Kontominas, M. G. (2006) Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes. Food Microbiol. 23, 423-429 https://doi.org/10.1016/j.fm.2005.08.004
  21. Pazakova, J., Turek, P., and Laciakova, A. (1997) The survival of Staphylococcus aureus during the fermentation and storage of yogurt. J. Appl. Microbiol. 82, 659-662 https://doi.org/10.1111/j.1365-2672.1997.tb03599.x
  22. Ross, R. P., Morgan, S., and Hill, C. (2002) Preservation and fermentation: past, present and future. Int. J. Food Microbiol. 79, 3-16 https://doi.org/10.1016/S0168-1605(02)00174-5
  23. Russell, S. M. (2000) Effect of a novel sanitizer on pathogenic, spoilage, and indicator populations of bacteria from chicken carcasses. J. Appl. Poult. Res. 9, 393-402 https://doi.org/10.1093/japr/9.3.393
  24. Tatler, K., Moretro, T., Sveen,I., Aasen, I. M., Axelsson, L., Rorvik, L. M., and Naterstad, K. (2002) Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei. J. Appl. Microbiol. 93, 191-196 https://doi.org/10.1046/j.1365-2672.2002.01675.x
  25. Tuncer, B. and Sireli, U. T. (2008) Microbial growth on broiler carcasses stored at different temperatures after air- or water-chilling. Poult. Sci. 87, 793-799 https://doi.org/10.3382/ps.2007-00057

Cited by

  1. Evaluation of the Treatment of Both Sides of Raw Chicken Breasts with an Atmospheric Pressure Plasma Jet for the Inactivation ofEscherichia coli vol.11, pp.8, 2014, https://doi.org/10.1089/fpd.2013.1718