시중에서 판매되는 닭고기의 저장온도에 따른 미생물학적 평가 (Microbiological evaluation of retail chicken meat under various storage temperature)

서지정보

· 발행기관 : 한국예방수의학회
· 수록지 정보 : 예방수의학회지 / 35권 / 1호 / 23 ~ 27페이지
· 저자명 : 천정환, 현지연, 김윤경, 박준호, 송광영, 신록주, 김무상, 권기성, 정명섭, 서건호

초록

This study was carried out to evaluate the microbiological characteristics of retail chicken meats stored under various conditions. Nine of whole chickens and nine of chicken breasts were used for bacterial analysis. Each chicken meat was divided into subsamples of 25 g each followed by storage at room temperature (25℃), refrigeration temperature (4 ℃), and freezing temperature (—20℃) for 180 min, 5 days, and 3 days, respectively. The standard plate counts were performed for the enumeration of the total aerobic bacteria. The number of aerobic bacteria was gradually increased by 1 log in samples held at the room temperature for 180 min. There was statistical difference in the number of bacteria between at 0 min and at 180 min of storage. For samples stored at 4℃ for 5 days, the number of bacteria was increased from 5.11 to 7.26 log CFU/g in chicken breast and 3.83 to 6.04 log CFU/g in whole chicken with statistical difference.
No significant changes were observed in frozen chicken. The results of this study may provide useful information to consumers for proper storage and safe handling of chicken meats.

영어초록

This study was carried out to evaluate the microbiological characteristics of retail chicken meats stored under various conditions. Nine of whole chickens and nine of chicken breasts were used for bacterial analysis. Each chicken meat was divided into subsamples of 25 g each followed by storage at room temperature (25℃), refrigeration temperature (4 ℃), and freezing temperature (—20℃) for 180 min, 5 days, and 3 days, respectively. The standard plate counts were performed for the enumeration of the total aerobic bacteria. The number of aerobic bacteria was gradually increased by 1 log in samples held at the room temperature for 180 min. There was statistical difference in the number of bacteria between at 0 min and at 180 min of storage. For samples stored at 4℃ for 5 days, the number of bacteria was increased from 5.11 to 7.26 log CFU/g in chicken breast and 3.83 to 6.04 log CFU/g in whole chicken with statistical difference.
No significant changes were observed in frozen chicken. The results of this study may provide useful information to consumers for proper storage and safe handling of chicken meats.

참고자료

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