돔배기의 저장 중 오염미생물의 생육에 미치는 키토산-아스코베이트 및 모려의 처리효과
Effect of Chitosan-Ascorbate and Morea(roasted of oyster shell at 1300℃) on Growth of Contaminating Bacteria in Dombaeki(traditional shark dish) during Storage
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돔배기 육, 연골 및 껍질의 저장 중 총균, 대장균 및 병원성미생물의 생육에 미치는 chitosan-ascorbate(CA)(0.01%) 및 모려(10 ppm)의 처리효과를 조사하였다. 10℃에서 6일간 저장한 결과 대조구의 경우 총균수는 육, 연골 및 껍질에서는 각각 4.24, 3.81, 2.20 log cycle이 증가하였으나 CA처리구는 육에서는 2.66 log cycle이, 연골에서는 2.37 log cycle이, 껍질에서는 1.24 log cycle이 감소되었다. 모려처리구에서는 CA처리구 보다 그 효과가 낮으나 육에서는 1.33 log cycle이, 연골에서는 0.93 log cycle이, 껍질에서는 0.59 log cycle이 각각 감소되었다. 6일간 저장한 돔배기의 대장균수는 대조군의 경우 육, 연골 및 껍질에서 각각 3.18, 2.59, 2.25 log CFU/g이었으며 CA처리구에서는 육에서는 1.69 log cycle이, 연골에서는 1.25 log cycle이, 껍질에서는 1.52 log cycle이 각각 감소하였으며, 모려처리구에서는 육에서는 0.65 log cycle, 연골에서는 0.52 log cycle, 껍질에서는 0.76 log cycle이 각각 감소되었다. 무처리구에서는 3일째 육에서 Salmonella가 검출되었고, 6일째는 육, 껍질, 연골 모두에서 Salmonella와 V. parahaemolyticus가 검출되었으며, 모려를 처리한구에서는 6일째 육에서 Salmonella와 V. parahaemolyticus가, 연골에서 Salmonella가 검출되었다. 그러나 CA처리구에서는 육, 연골 및 껍질 모두에서 저장 6일까지 음성반응을 나타내었다. CA와 모려를 처리한 육은 대조구에 비하여 비교적 투명하며 조직의 붕괴도가 낮았다. 또 연골은 대조구에 비하여 조직이 매끈하고 깨끗한 상태를 유지하였으며 껍질은 이물질이 제거되는 scavenger 현상을 나타내었으며 이러한 현상들은 모려보다 CA처리구에서 뚜렷하였다. 이상의 결과 CA와 모려처리는 돔배기에 존재하는 일반미생물과 병원성미생물의 생육을 저해함으로서 신선도와 위생성이 향상시키며 저장 중에 일어나는 조직의 붕괴를 막아 저장성을 향상시키는 효과를 나타낸 것으로 판단된다.
Abstract
The effects of 0.01% (w/v) chitosan-ascorbate (CA) and 10 ppm morea on the number of total microbes, Escherichia coli levels, and growth of food poisoning bacteria in dombaeki during storage at 10℃ over 6 days were investigated. Total microbes in meat, cartilage, and skin of untreated samples increased by 4.24, 3.81, and 2.20 logs compared to the zero timepoint, respectively, but, in CA-treated samples, counts fell by 2.66, 2.37, and 1.24 logs. Total microbial levels in morea-treated meat, cartilage, and skin showed similar tendencies but the effects were slightly less than seen in CA-treated samples. E. coli numbers in CA-treated meat, cartilage, and skin stored for 6 days decreased by 1.69, 1.25, and 1.52 logs respectively, compared with control samples. Morea-treated samples showed similar falls, but the effects were again slightly less than seen after CA-treatment. Both Salmonella and Vibrio parahaemolyticus were detected in untreated meat stored for 3 or 6 days. Food poisoning bacteria were found in both untreated and morea-treated samples stored over 6 days. However, no such bacteria were detected in CA-treated samples. Also, CA-treated meat, cartilage, and skin showed low degrees of degeneration. Thus, CA treatment enhanced shelf-life and dombaeki quality by inhibiting microorganism growth and tissue breakdown during storage.
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