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http://dx.doi.org/10.5851/kosfa.2016.36.2.283

Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure  

Kim, Hyun-Joo (Post-harvest Technology Division, National Institute of Crop Science, RDA)
Yong, Hae In (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
Lee, Hyun Jung (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
Jung, Samooel (Department of Animal Science and Technology, Chungnam National University)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Heo, Kang Nyung (Department of Poultry Science, National Institute of Animal Science, RDA)
Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
Publication Information
Food Science of Animal Resources / v.36, no.2, 2016 , pp. 283-288 More about this Journal
Abstract
The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and 500 MPa for 5 min to enhance the microbiological safety of duck meats. The levels of total aerobic bacteria were in the ranges of 3.53-6.19 and 3.62-6.85 Log CFU/g in raw and smoked duck products, respectively. By DNA sequence analysis, we identified microorganisms responsible for spoilage, with the most common species in the raw and smoked duck products being Aeromonas spp. or Pseudomonas spp. and Leuconostoc mesenteroides, respectively. HHP treatment significantly reduced the levels of total aerobic bacteria in raw and smoked duck products. This study demonstrates that HHP treatment may be used to effectively improve the safety of raw and smoked duck meat products.
Keywords
duck meat products; microbial quality; identification; high hydrostatic pressure;
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