酢酸과 食鹽의 混合液 洗滌이 冷臧牛肉의 低溫性 細菌에 미치는 影響

A study on the effect of acetic acid and sodium chloride on the psychrotrophic bacteria of refrigerated beef plate

Beef plates were sanitized with 3% acetic acid and 3.5% sooium chloride before stored at 4c and 85±5% relative humidity. Organotrophic, Bacteriologic, pH and Volatile basic nitrogen analysis were followed for 9 days. The results obtained were summarized as follows; Slime was detected within 4-5 day in the control, 9 day in the sanitized samples with corresponding Psychrotrophic count of about 10⁸c.f.u/cm². Isolates from Psychrotrophic colony have the characteristics of Pseudomonas. Coliforms and Lactic acid bacteria count increased slowly but the relative population load to psychrophiles decreased with time. The pH in control showed the little changes until spoilage was detected. The pH in sanitized samples dropped to 4.7, rose to original level until about sixth day of storage. The equation of the regression between the Volutile basic nitrogen(V) and the Psychrophiles count(P) was V=-1.58+3.07 Log P with a correlation coefficient of 0.84(P＜0.01). The treatment with 3% acetic acid and 3.5% sodium chloride prolonged the microbial spoilage by 4-5 days compared to the control samples, but the treated samples evolved acetic acid odors and showed the discolorization.