Department of Food Engineering, Sakarya University, Turkey.
Poult Sci. 2011 Nov;90(11):2600-5. doi: 10.3382/ps.2011-01540.
The present study was designed to determine the inhibitory effect of scallop-shell powder (SSP) on Listeria monocytogenes and Salmonella enteritidis on chicken wings. Chicken wings artificially inoculated with L. monocytogenes (8.3 log(10) cfu/g) or S. enteritidis (8.8 log(10) cfu/g) were immersed in distilled water (0.10 or 0.50% wt/vol) of SSP slurries for 10 or 30 min, respectively. The amount of L. monocytogenes, S. enteritidis, mesophilic aerobic bacteria (MAB), and yeast or mold was determined for the chicken wings at d 0 or 7 of storage at 4°C. Results indicated that 0.5% SSP decreased the amount of L. monocytogenes and S. enteritidis on chicken wings by 3.7 and 5.0 log(10) cfu/g, respectively. The growth of L. monocytogenes, S. enteritidis, MAB, and yeast or mold was inhibited by SSP during the 7-d refrigerated storage. Color and odor of chicken wings were not significantly changed by SSP treatment (P > 0.05).
本研究旨在确定扇贝壳粉（SSP）对鸡翅中李斯特菌和肠炎沙门氏菌的抑制作用。人工接种李斯特菌（8.3 log(10) cfu/g）或肠炎沙门氏菌（8.8 log(10) cfu/g）的鸡翅分别浸入 SSP 悬浮液（0.10 或 0.50%wt/vol）中 10 或 30 min。在 4°C 下储存 0 或 7 d 时，测定鸡翅中李斯特菌、肠炎沙门氏菌、需氧嗜温菌（MAB）和酵母或霉菌的数量。结果表明，0.5%SSP 分别使鸡翅中李斯特菌和肠炎沙门氏菌的数量减少了 3.7 和 5.0 log(10) cfu/g。在 7 天冷藏过程中，SSP 抑制了李斯特菌、肠炎沙门氏菌、MAB 和酵母或霉菌的生长。SSP 处理对鸡翅的颜色和气味没有显著影响（P>0.05）。
