Inhibitory effects of natural additives on pathogenic microorganisms growth during storage of commercial chicken
- 주제(키워드) Antibacterial effect , Chicken , Natural additive , Pathogenic microorganism
- 등재 KCI등재, SCOPUS
- 발행기관 Korean Society of Food Science and Technology
- 발행년도 2015
- URI http://www.dcollection.net/handler/ewha/000000122829
- 본문언어 한국어
- Published As http://dx.doi.org/10.9721/KJFST.2015.47.5.574
초록/요약
The purpose of this study was to examine the antimicrobial effects of natural additives on pathogenic microorganisms in commercial chicken during storage. Chicken skin (20 cm2) inoculated with Salmonella Typhimurium or Pseudomonas aeruginosa was treated with 2% natural additives, including chitosan, epigallocatechin gallate (EGCG) and garlic, during storage at 4°C for 12 days. A combination of the three natural additives significantly inhibited growth of S. Typhimurium compared to treatment with chitosan, EGCG or garlic alone (p<0.05). This combination also inhibited growth of P. aeruginosa compared to treatment with one or two of the natural additives (p<0.05). These results suggest that combined chitosan, EGCG, and garlic may be used as an antimicrobial agent in commercial chicken during refrigerated storage.
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