논문 (학술지)
Assessment of microbial contaminations in commercial frozen duck meats and the application of electron beam irradiation to improve their hygienic quality
| 등록번호 | RPMS-2019-0190777614 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | An Kyung‐ Cheol; Kwon Joong‐Ho | ||
| 논문구분 | 국외전문학술지 | 학술지명 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| ISSN | 0022-5142 | 학술지 출판일자 | 2018-11-01 |
| 학술지 볼륨번호 | 98 | 논문페이지 | 5444 ~ 5449 |
| 학술지 임팩트팩터 | 2.38 | 기여율 | 100 % |
| DOI | 10.1002/jsfa.9088 | ||
| 초록 | BACKGROUND: High microbial load is a serious concern in terms of the health-related safety of products of animal origin. In this study, the microbial loads of commercial frozen duck-meat products, including bone-in whole raw, boneless sliced raw, and boneless whole smoked, were investigated for pathogenic contamination. The application of electron beam irradiation was also investigated. RESULTS: The samples revealed a serious microbial threat (102–105CFU g-1 for total aerobic bacteria and positive for foodborne pathogens), which required effective decontamination technology. Electron-beam irradiation (0, 1, 3, and 7 kGy) could potentially improve the hygienic quality of duck-meat samples. The D10 values for Listeria monocytogenes and Salmonella Typhi were 0.47 and 0.51 kGy, respectively. A direct epifluorescent filter technique and aerobic plate count (DEFT/APC) method was used for screening, while electron-spin resonance (ESR) spectroscopy and gas chromatography with mass spectrometry were effective as confirmatory techniques to identify radiation-induced markers in frozen duck meat. CONCLUSION: Electron-beam irradiation has the potential to ensure the microbial safety and hygienic quality of commercial duck meats. Identifiation of the samples for their irradiation history was also possible using radiation-induced detection markers, including the DEFT/APC, hydroxyapatite ESR radicals, and hydrocarbons. | ||
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