Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effect of UV-C Irradiation on the Inactivation of Listeria monocytogenes and Lipid Oxidation in Hamburger Patties during Storage

UV-C 조사가 햄버거 패티 저장 중 Listeria monocytogenes의 생육저해 및 지질산화에 미치는 영향

  • Kim, Hyun-Jin (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, Seul-Ki (Department of Food Science & Technology, Chungnam National University) ;
  • Chun, Ho-Hyun (Department of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
  • 김현진 (충남대학교 농업생명과학대학 식품공학과) ;
  • 김슬기 (충남대학교 농업생명과학대학 식품공학과) ;
  • 천호현 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송경빈 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2010.01.19
  • Accepted : 2010.06.04
  • Published : 2010.06.30
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Abstract

Inactivation by UV-C irradiation of Listeria monocytogenes cocktail inoculated on hamburger patties was examined. Hamburger patty samples were inoculated with 6-7 log CFU/mL of L. monocytogenes cocktail, and then exposed to doses of 0, 1, 5, or $10kJ/m^2$ of UV-C light, followed by storage at $4{\pm}1^{\circ}C$ for 7 d. Microbiological evaluation indicated that the populations of L. monocytogenes decreased significantly (p<0.05) as irradiation dose increased. In particular, L. monocytogenes populations decreased by 2.03 log CFU/g after exposure to 10 $kJ/m^2$, compared with control samples. The thiobarbituric acid-reactive substance levels of hamburger patty samples increased during storage, regardless of UV-C irradiation status. These results indicate that UV-C irradiation may be useful in improving the microbial safety of hamburger patties during storage.

햄버거 패티에 L. monocytogenes cocktail을 인위적으로 접종한 후 UV-C 조사 처리에 따른 저장 중 미생물 수 변화를 조사하였다. 햄버거 패티에 접종된 L. monocytogenes의 초기 균수가 6-7 log CFU/mL가 되게 하였고, 사용된 UV-C 조사선량은 1, 5, 10 kJ/$m^2$이었으며 조사된 시료는 $4{\pm}1^{\circ}C$에서 7일 동안 저장하였다. UV-C 조사는 L. monocytogenes 수에 있어서 조사선량이 증가할수록 유의적으로(p<0.05) 감소하는 것을 나타냈다. 특히, 10 kJ/$m^2$ 처리구는 대조구와 비교하여 L. monocytogenes 수를 2.03 log CFU/g까지 감소시켰다. 햄버거 패티의 UV-C 처리에 의한 품질 변화 척도로써 측정한 TBARS 값은 저장 중 UV-C 처리 여부와 관계없이 증가하였다. 따라서 본 연구결과, UV-C 조사 처리는 햄버거 패티의 저장 중 품질 변화에 큰 영향을 주지 않으면서 미생물학적 안전성 확보에 효과적인 것으로 판단된다.

Keywords

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