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KMID : 1024620180380061253
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Food Science of Animal Resources
2018 Volume.38 No. 6 p.1253 ~ p.1260
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Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods
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Kang Geun-Ho
Seong Pil-Nam
Ba Hoa Van
Moon Sung-Sil
Cho Soo-Hyun
Park Beom-young
Kang Sun-Moon
Ham Hyoung-Joo
Ham Hyoung-Joo
Park Kyoung-mi
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Abstract
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Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine. After collecting and trimming off of visible fats, the pig small intestine samples were treated with; (i) different packaging methods: aerobic packaging (AP), skin packaging (SP), and vacuum packaging (VP); and (ii) washing with different concentrations of acetic acid. The treated samples were then stored at 4℃ for 1, 4, 7, and 10 d. At 1-d storage, higher pH value was found in the AP-treated samples, however, after 7 to 10 days the samples treated with SP had higher values compared to the ones treated with AP and VP (p<0.05). Thiobarbituric acid reactive substances values were higher in the AP-treated samples than those of the SP- and VP- treated samples at 7-d storage (p<0.05). At 10th d, total plate counts (TPC) were higher in the control than in the acetic acid-washed samples (p<0.05). Additionally, the TPC was lower in the SP- and VP-treated samples than the AP-treated samples at 7-d storage (p<0.05). These obtained results suggest that the applications of washing with acetic acid solution and/or SP and VP methods could be an effective way to extend the shelf-life of pig small intestine during cold distribution.
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KEYWORD
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pig small intestine , total plate counts , packaging , acetic acid
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