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The Effect of Citric Acid and Sodium Chlorite Mixtures on the Growth of Microorganisms from Broiler Thigh Surface  

김태현 (서울산업대학교 식품공학과 및 식품생물공학연구소)
이영현 (서울산업대학교 식품공학과 및 식품생물공학연구소)
Publication Information
Food Science of Animal Resources / v.22, no.1, 2002 , pp. 44-49 More about this Journal
Abstract
The effect of citric acid and sodium chlorite(NaClO$_2$) mixtures at 100, 200 and 500 ppd(w/v) on the growth of microorganisms from broiler thigh surface was investigated. Absorbance and aerobic plate counts(APC) of inoculated nutrient broth refrigerated storage at 4∼5$^{\circ}C$ were measured after each additive was added. APC on thigh surface after immersion in each selected solution was enumerated during storage at 4∼5$^{\circ}C$ Absorbance of all citric acid and sodium chlorite mixture(0:100, 25:75, 50:50, 75:25 and 100:0, w/w) except 200 and 500 ppm of 100:0 at Day 0 were lower than the control during storage (p<0.05). And higher concentration of mixture tended to have lower absorbance. APC on thigh surface treated with 500 ppm citric acid and sodium chlorite mixture at 50 : 50 and 75 : 25 ratio were lower than others (p<0.05). Similar antimicrobial activity of additives was found in nutrient broth and on broiler thigh surface.
Keywords
citric acid; sodium chlorite; APC; broiler thigh;
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