Shelf Life Extension of Chicken Meat by .GAMMA.-Irradiation and Microflora Changes.

  • PRACHASITTHISAK Yutapong
    Takasaki Radiation Chemistry Research Establishment, Japan Atomic Energy Research Institute
  • BANATI Diana
    University of Horticulture and Food Industry
  • ITO Hitoshi
    Takasaki Radiation Chemistry Research Establishment, Japan Atomic Energy Research Institute

抄録

The microbiological quality of chicken meat samples produced in several different areas in Japan was investigated. The total aerobic bacteria were between 8×104 to 6×106 per gram. Coliforms were 9×101 to 2×104 per gram for Escherichia, Proteus and Klebsiella. The dominant putrefactive bacteria under chilled conditions were determined to be lactic acid bacteria, Pseudomonas and Flavobacterium. Low dose γ-irradiation at 1 kGy resulted in disappearance of the dominant putrefactive bacteria, coliforms and Staphylococcus on plate agars. The shelf life of irradiated chicken meat at 1 kGy was prolonged 3 times compared with non-irradiated chicken meat and could be stored for 6 days at 10°C storage. Irradiation of chicken meat at 3 kGy reduced the aforementioned dominant flora to the yeasts and Psychrobacter. Salmonella was detected slightly in some samples and was reduced to a 10-4 survival by a 1 kGy irradiation dose.

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詳細情報

  • CRID
    1390282679431700352
  • NII論文ID
    130000108268
  • DOI
    10.3136/fsti9596t9798.2.242
  • ISSN
    18813976
    13417592
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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