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KMID : 1007519980070010013
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Food Science and Biotechnology
1998 Volume.7 No. 1 p.13 ~ p.17
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Microbiological and Physical Quality of Refrigerated Chicken Legs Treated with Acetic Acid
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Lee, Yong Kyu
Kim, Young Ju/Kim, Chang Ryoul/Kim, Kwang Hyun/Moon, Seung Ju
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Abstract
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Microbial decontamination and physical quality of chicken legs treated with acetic acid (AA) during storage at 4℃ was assessed. Chicken legs were treated with 0.5∼1.5% (v/v) AA at the exposure times of 5 and 10 min. Treatments of AA for either 5 or 10 min significantly (P<0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on the surface of chicken legs for 8 days and 12 days of storage, respectively. Average reductions after treatment of either 1.0% AA or 1.5% AA for 10 min were 0.76 log units and 1.1 log units for APC, and 0.83 log units and 1.3 log units for GNC, respectively. After 4 days of storage, treatments of 1.5% AA for either 5 or 10 min significantly (P<0.05) inhibited APC and GNC compared to the initial control. Treatment of 1.5% AA for 5 and 10 min increased APC by 1.4 log units and 0.38 log units for 8 days, respectively, compared to 5.6 log units of initial controls. Chicken legs treated with AA were liked less by sensory panels than controls due to acidic odor and discoloration. Based on these results, treatment of 1.5% AA for 10 min prolonged the microbiological shelf-life by 4 additional days compared to that of 1.5% AA for 5 min.
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