School of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyunggido 456-756, Republic of Korea.
School of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyunggido 456-756, Republic of Korea
Poult Sci. 2014 Jun;93(6):1503-10. doi: 10.3382/ps.2013-03427.
The inhibitory effect of chlorine (50, 100, and 200 mL/kg) and thiamine dilauryl sulfate (TDS: 100, 500, and 1,000 mg/kg) on Listeria monocytogenes in chicken breast was investigated. Also, predictive growth models as a function of chlorine and TDS concentration, and storage temperature (4, 10, and 15°C) were developed using a polynomial model. Listeria monocytogenes counts were significantly (P < 0.05) different in samples treated with sterile distilled water and combinations of chlorine and TDS. The maximum reduction effect was 0.5 log cfu/g by combined treatment of 200 mL/kg chlorine and 1,000 mg/kg TDS. The largest synergistic effect was 0.38 log cfu/g by combined treatment of 100 mL/kg chlorine and 1,000 mg/kg TDS. The primary models that were developed to obtain the specific growth rates (SGR) and lag time (LT) had good fitness (R(2) > 0.91) determined by the reparameterized Gompertz equation. The secondary polynomial models were calculated by nonlinear regression analysis. In the validation of the developed models, the bias factor (Bf) and accuracy factor (Af) for SGR were 0.54 and 1.84, respectively, whereas those for LT were 0.97 and 1.04, respectively. In quality analysis, chlorine and TDS did not change the color or texture of chicken breast meat during storage at 4°C for 7 d. Thus, our findings indicate that a combined treatment of 100 mL/kg chlorine and 1,000 mg/kg TDS appears to an effective method into reduce L. monocytogenes in broiler carcasses with no negative effects on color and textural quality. The predictive models were in good agreement with the validation and may be used to predict L. monocytogenes growth in chicken breast.
研究了氯（50、100 和 200 mL/kg）和硫代二丁酸二（十二烷基）酯（TDS：100、500 和 1000 mg/kg）对鸡胸肉中单增李斯特菌的抑制作用。还使用多项式模型开发了预测生长模型，作为氯和 TDS 浓度和储存温度（4、10 和 15°C）的函数。用无菌蒸馏水和氯与 TDS 组合处理的样品中李斯特菌的计数有显著差异（P < 0.05）。组合处理 200 mL/kg 氯和 1000 mg/kg TDS 的最大减少效果为 0.5 log cfu/g。组合处理 100 mL/kg 氯和 1000 mg/kg TDS 的最大协同效应为 0.38 log cfu/g。通过重新参数化的 Gompertz 方程确定特定生长率（SGR）和滞后时间（LT）的主要模型拟合度良好（R2 > 0.91）。通过非线性回归分析计算二次多项式模型。在开发模型的验证中，SGR 的偏差因子（Bf）和精度因子（Af）分别为 0.54 和 1.84，而 LT 的分别为 0.97 和 1.04。在质量分析中，在 4°C 下储存 7 天，氯和 TDS 不会改变鸡胸肉的颜色或质地。因此，我们的研究结果表明，100 mL/kg 氯和 1000 mg/kg TDS 的联合处理似乎是一种有效的方法，可以减少肉鸡胴体中的单增李斯特菌，而不会对颜色和质地质量产生负面影响。预测模型与验证结果吻合良好，可用于预测鸡胸肉中单增李斯特菌的生长。
