한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

시판 양념갈비에 오염된 병원성 미생물의 감마선 감수성 및 감마선 조사된 갈비의 관능적 품질특성

Radio-sensitivity of Contaminated Pathogens in Marinated Beef Rib (Galbi) Treated with ${\gamma}-Irradiation$ and Its Sensory Properties

  • 이나영 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 조철훈 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 강호진 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 김동수 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
  • Lee, Na-Young (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Cho, Cheo-Hoon (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kang, Ho-Jin (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Dong-Soo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • 발행 : 2004.02.28
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초록

시중에서 판매되는 양념갈비의 식품매개 병원성 미생물의 오염정도를 확인하였으며, 포장방법을 달리하여 포장하여 감마선 조사한 후 저장기간에 따른 갈비의 미생물 안전성 및 조사선량에 따른 소비자 기호도를 조사하였다. 식품매개 병원성 미생물의 오염은 B. cereus, S. typhimurium, E. coli 및 S. aureus는 모두 3-4 log cycle정도로 검출되어 시중에서 판매되는 갈비의 식품매개 병원성 미생물의 오염정도가 심각한 것으로 나타났다. 갈비의 조사선량에 따른 변화는 7.5 kGy로 감마선 조사할 경우 B. cereus를 제외하고 S. typhimurium 및 S. aureus는 검출되지 않았으며, E. coli는 0일째에 1.47 log cycle정도 검출되었으나 $4^{\circ}C$ 저장 중에는 검출되지 않았다. 멸균된 갈비와 양념갈비의 방사선 감수성은 B. cereus가 방사선 조사에 대한 내성이 가장 강한 균주로 나타났다. 감마선 조사에 따른 갈비의 관능 특성은 조리되지 않은 갈비의 경우 항은 비조사구가 높은 선호도를 보였으며 색은 조사구가 높은 평가를 받았다. 조리된 갈비의 경우 함기포장한 갈비는 조직감, 맛 및 전체적인 기호도에서 유의차를 나타내지 않았고, 진공포장한 시료의 경우 맛은 7.5kGy로 조사한 갈비를 제외한 0. 2.5 및 5.0kGy로 조사된 갈비는 높은 평가를 받았으며 전체적인 기호도는 0 및 2.5kGy로 조사된 갈비가 가장 높은 선호도를 보였다.

Radio-sensitivity of pathogens in commercial marinated beef ribs, Galbi, and effect of irradiation on microbiological safety and sensory properties of marinated beef rib were investigated. Commercial raw marinated beef ribs were highly contaminated by pathogenic microorganisms including Bacillus cereus, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, ranged from $10^{3}\;to\;10^{4}\;CFU/g$. Gamma irradiation reduced pathogen count during storage. No viable cells of pathogens were observed in sample irradiated at 7.5 kGy except for Bacillus cereus. Radio-sensitivity of inoculated pathogens in marinated beef ribs and commercial one showed $D_{10}$ value of 0.54-0.60 and 2.15-2.98, respectively, In sensory evaluation irradiated sample showed highest color and overall acceptance among treatments (p<0.05). Results indicate low dose (2.5-5.0 kGy) irradiation is effective for ensuring safety of marinated beef ribs without decreasing sensory quality.

키워드

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