Influence of Different Levels of NaCIO, Lactic Acid and Acetic Acid on Meat Quality and Microbiological Changes of Duck Breast During Storage

오리 가슴육의 소독제(NaCIO) 및 유기산(Lactic acid, Acetic acid) 처리 수준이 저장 기간 중 품질 및 미생물 변화에 미치는 영향

  • ;
  • ;
  • ;
  • ;
  • ;
  • ;
  • ;
  • Singh, N.K. (National Livestock Research Institute, RDA)
  • 채현석 (농촌진흥청 축산연구소) ;
  • 유용호 (농촌진흥청 축산연구소) ;
  • 안종남 (농촌진흥청 축산연구소) ;
  • 유영모 (농촌진흥청 축산연구소) ;
  • 정석근 (농촌진흥청 축산연구소) ;
  • 함준상 (농촌진흥청 축산연구소) ;
  • 이종문 (농촌진흥청 축산연구소) ;
  • Published : 2006.04.30


This study was performed to extend the shelf-life of duck breast treated with NaCIO(20, 50ppm), lactic acid(1, 2%) and acetic acid(1, 2%). Changes in microbial counts, storage characteristics and color values of duck breasts were determined during storage at 4℃ for 7 days. Although pH values were not different on the first day of storage. they increased up to 3rd days of storage and decreased gradually thereafter. Thiobarbituric acid reactive substances(TBARS) of duck breasts treated with lactic acid and acetic acids were lower TBARS than those with lactic acid on the 7th days of storage. Volatile basic nitrogen(VBN) didn't differ among the treatments(P>0.05). Although the microbial counts were increased in all treatments, acetic acid treatment had lower microbial counts among the treatments during storage. These results indicated that acetic acid would be the best treatment to extend the shelf-life of duck breasts among others.


Duck breast;NaCIO;Lactic acid;Acetic acid;Meat quality


  1. AOAC. 1990. Association of official analytical chemists. Official Methods of Analysis(15th Ed.) Washington, D. C
  2. Arafa, A. S. and Chen. T. C. 1977. Ascorbic acid dipping as a means of extending shelf-life of improving microbial quality of cut-up broiler parts. Poultry Sci. 56:99-103
  3. Baran, W. L., Dawson, L. E. and Lechowich, R. V. 1973. Influence of cholrine dioxide water treatment on numbers of bacteria associated with processed turkey. Poultry Sci. 52: 1053-1058
  4. Barnes. Ella. M. 1976. Microbiological problems of poultry at refrigerator temperature-A review. J. Sci. Food Agric. 27:777-782
  5. Bashor, M. P., Curtis, P. A., Keener. K. M., Sheldon. B. W., Kathariou. S. and Osborne, J. A. 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. Poultry Sci. 83:1232-1239
  6. Colberg. I. A. and Izat, A. L. 1988. The efficacy of lactic acid as a bactericide in poultry processing water. Poultry Sci. suppl. 67:69-69
  7. DickensM .J. A. and Whittemore, A. D. 1997. Effects of acetic acid and hydrogen peroxide application during defeathering on the microbiological quality of broiler carcasses prior to evisceration. Poultry Sci. 76:657-660
  8. Dresel, J. and Leistner, L. 1984. Mitteilungsblatt der bundesanstalt fur fleischforschung, Kulmbach No. 85: 40-60
  9. Sakhare, P. Z., Sachindra, N. M., Yashoda, K. P. and Narasimha, Rao D. 1999. Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass. Food Control 10:189-194
  10. SAS. SAS/STAT. 1998. SAS/STAT user's guide. Statistics. SAS lnst, Cary, NC
  11. Sinnhuber, R. O. and Yu, T. C. 1977. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. lap. Fish Soc. 26:259-267
  12. Spencer, J. V. and Smith, L. E. 1962. The effect of chilling chicken fryers In a solution of polyphosphates upon moisture uptake, microbial spoilage, tenderness, juiciness. and flavor. Poultry Sci. 41:1685(Abstr.)
  13. Stem, N. J., Rothenberg, P. J. and Stone, J. M. 1985. Enumeration and reduction of Campylobacter jejuni in poultry and red meat. J. Food Prot. 48:606-610
  14. Yoo, I. J. 1990. Effects of potassium sorbate or ascorbic acid dip on microbial and sensory quality of refrigerated chicken. K. J. Poultry Sci. 17:193-202
  15. 식품공전, 1988. 보건사회부 p. 119
  16. 이지은, 정인철, 김미숙, 문윤희. 1994. 계육의 pH, 휘발성 염기질소, 일반세균수 및 K치의 사후변화. 한국식품과학회지. 14:240-244
  17. Murphy, J. F. and Murphy, R. F. 1962. Method of treating poultry. U. S. Pat. 682, 302
  18. Elliott, R. P., Straka. R. PI. and Garibaldi. J. A. 1964. Polyphosohate inhibition on growth of pseudomonads from poultry meat. Applied Microbiol 12:517-522
  19. Islam, M. N., Gray, R. J. H. and Geiser, J. N. 1978. Development of antimicrobial agents for the extension of poultry shelf-life. Poultry Sci. 57: 1266-1271
  20. Izat, A. Z., Colbana, M., Adam, M. H., Reiler, M. A. and Waldrop, P. M. 1989. Production and processing studies to reduce the incidence of Salmonella on commercial broiler. J. Food Prot. 52:670-673
  21. Lillard. H. S. 1980. Effect on broiler carcasses and water of treating chiller water with chlorine or chlorine dioxide. Poultry Sci. 59: 1761-1766
  22. Marcel, C. M., Logtestijn. .J. G. and MosseL D. A. A. 1988. Bacteriological quality of broiler carcasses as affected by in-plant lactic acid decontamination. Int. J. Food Microbiol. 6:31-42
  23. Mossel, D. A. A. and Drake. D. M. 1990. Processing food for safety and reassuring the consumer. Food Technol. 44:63-67
  24. Mountney. G. J. and O'Halley, J. 1965. Acid as poultry meat preservatives. Poultry Sci. 44:582-586
  25. Dubal, Z. B., Paturkar, A. M., Waskar. V. S., Zende, R. J., Latha, C., Rawool, D. B. and Kadam, M. M. 2004. Effect of food grade organic acids on inoculated S. aureus, L. rnonocytogenes, E coli and S. Typhimurium in sheep/goat meat stored at refrigeration temperature. Meat Sci. 66:817-821
  26. 高祈和久 1975. 肉製品の鮮度保持と測定. 食品工業. 18:105-108
  27. Kraft. A. A., Reddy, K. V., Hasiak, R. J., Lind, K. D. and Galloway. D. E. 1982. Microbiological quality of vacuum packaged poultry with or without chlorine treatment. J. Food Sci. 47: 380-385
  28. Brewer. M. S ., Ikins. W. G. and Harbers. C. A. Z. 1992. TBA values, sensory characteristics. and volatiles in ground pork during long-term frozen storage: Effccts of packaging. J. Food Sci. 57: 558-563
  29. Surve, A. N., Sherikar, A. T., Bhilegaonkar, K. N. and Karkare, U. D. 1991. Preservative effect of combinations of acetic acid with lactic or propionic acid on buffalo meat stored at refrigeration temperature. Meat Sci. 29:309-322
  30. Hwang, C. A. and Beuchat, L. R. 1995. Efficacy of a lactic acid/sodium benzoate wash solution in reducing bacterial contamination of raw shicken. Int. J. Food Microbiol 27:91-9
  31. Ray, B. 1986. Impact of bacterial injury and repair in food microbiology: Its past, present and future. J. Food Prot. 49:651-655
  32. Ingram, M., Ottowny, F. J. H. and Coppock, J. B. M. 1950. The preservation action of acid substances in food. Chem. Ind. 42: 1154-1156
  33. 森 高明. 1980. 日本食品工業學會誌. 27:579
  34. Cox. N. A., Mercuri. A. J., Juven, B. .J., Thomson. J. E. and Chew. V. 1972. Evaluation of succinic acid and heat to improve the microbiological quality of poultry meat. J. Food Sci. 39:985-987