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논문 기본 정보

자료유형
학술저널
저자정보
Kim, Hyun-Joo (Post-harvest Technology Division, National Institute of Crop Science, RDA) Yong, Hae In (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Lee, Hyun Jung (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Jung, Samooel (Department of Animal Science and Technology, Chungnam National University) Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) Heo, Kang Nyung (Department of Poultry Science, National Institute of Animal Science, RDA) Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제36권 제2호
발행연도
2016.1
수록면
283 - 288 (6page)

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The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and 500 MPa for 5 min to enhance the microbiological safety of duck meats. The levels of total aerobic bacteria were in the ranges of 3.53-6.19 and 3.62-6.85 Log CFU/g in raw and smoked duck products, respectively. By DNA sequence analysis, we identified microorganisms responsible for spoilage, with the most common species in the raw and smoked duck products being Aeromonas spp. or Pseudomonas spp. and Leuconostoc mesenteroides, respectively. HHP treatment significantly reduced the levels of total aerobic bacteria in raw and smoked duck products. This study demonstrates that HHP treatment may be used to effectively improve the safety of raw and smoked duck meat products.

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