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KMID : 1007519990080010054
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Food Science and Biotechnology
1999 Volume.8 No. 1 p.54 ~ p.57
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Effects of Hydrogen Peroxide on the Microbiological Contamination and Physicochemical Quality of Refrigerated Chieken Legs
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Kim, Chang R.
Lee, Jae I./Kim, Kwang H./Moon, Seung J./Kim, Young J./Lee, Yong K./Kim, Jae H.
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Abstract
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The microbiological contamination and physicochemical quality of chicken legs treated with H₂O₂during storage at 4℃ were assessed. Treatments of 0.5-1.5% (v/v) H₂O₂for 10 min significantly reduced aerobic plate counts (APC) on chicken legs during storage of 8 days, and increased the shelf-life for four additional days compared to controls. The pH values of chicken legs treated with H₂O₂had no significant difference after 4 days of storage compared to the controls. Thiobarbituric acid (TBA) values of chicken legs treated with H₂O₂showed a significant difference during storage of between 4 and 8 days compared to the controls. Chicken legs treated with H₂O₂were in a "liked less" category by sensory panels due to the chemical odor and bleach throughout storage days.
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