Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Combined Effect of Gamma Irradiation and Silk Peptide on the Radio-sensitivity of Bacteria and Storage Stability of Ready-to-eat Hamburger Patty

감마선 조사와 실크 펩타이드 병용처리가 세균의 방사선 감수성 및 햄버거 패티의 저장 안정성에 미치는 영향

  • Kim, Jae-Hun (Team for Radiation Food Science & Biotechnolgy, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jin-Gyu (Team for Radiation Food Science & Biotechnolgy, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Team for Radiation Food Science & Biotechnolgy, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science & Biotechnolgy, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Wang-Geun (Department of Application Science & Technology, Chosun University) ;
  • Hwang, Young-Jeong (Division of Food Science, Jinju International University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnolgy, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 김재훈 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀) ;
  • 박진규 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀) ;
  • 송범석 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀) ;
  • 이주운 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀) ;
  • 김왕근 (조선대학교 일반대학원 응용과학과) ;
  • 황영정 (진주국제대학교 식품과학부) ;
  • 변명우 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀)
  • Published : 2007.10.28
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Abstract

This study was conducted to evaluate the combined effect of gamma irradiation and silk peptide on the radiosensitivity of bacteria and the storage stability of ready-to-eat hamburger patty. The $D_{10}$ values obtained for Escherichia coli, Listeria ivanovii, Salmonella typhimurium and Clostridium sporogenes by gamma irradiation were 0.25, 0.50, 0.55 and 1.35 kGy, respectively. The inactivation rate of S. typhimurium ($D_{10}=0.53kGy$) inoculated into hamburger patty with 5%(w/w) silk peptide was reduced 6% compared with the control $D_{10}=0.558kGy$). In acceleration storage at $30^{\circ}C$, microorganisms were not observed in samples irradiated with 7 kGy or 10 kGy during storage. However the irradiation at 5 kGy was insufficient to sterilize the contaminated microorganisms in hamburger patty regardless of the addition of silk peptide (5%). These results indicate that the combined treatment of gamma-irradiation and silk peptide admixture could be helpful to ensure storage stability of ready-to-eat hamburger patty, by controlling the preliminary microbial load.

본 연구는 감마선 조사와 실크 펩타이드 병용처리가 세균의 방사선 감수성 및 햄버거 패티의 저장 안전성에 미치는 영향을 평가하기 위해 실시되었다. 멸균된 햄버거 패티에 접종된 4종의 세균에 대한 감마선 $D_{10}$ 값은 E. coli 0.25 kGy, L. ivanovii 0.50 kGy, S. typhimurium 0.55 kGy, C. sporogenes 1.35 kGy 이였다. 실크 펩타이드 5% 첨가 햄버거 패티에 접종된 S. typhimurium의 $D_{10}$ 값은 대조구의 0.558 kGy에서 0.53 kGy로 6% 낮아지는 것으로 나타났다. 한편, $30^{\circ}C$ 가속 저장조건에서 햄버거 패티의 미생물 생육도를 측정한 결과 7 kGy이상의 감마선 조사에 의해 저장기간 동안 미생물이 검출되지 않았으며, 실크 펩타이드 7% 첨가시 대조구에 비해 약 1 log cycle의 미생물 생육 감소를 확인하였다. 따라서 실크 펩타이드 첨가는 방사선 조사와 같이 다른 식품 살균기술과 함께 사용한다면 식품의 초기오염 미생물을 제어하여 저장 안정성을 확보하는데 도움이 되는 것으로 판단되었다.

Keywords

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