Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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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
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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

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