감마선 조사와 실크 펩타이드 병용처리가 세균의 방사선 감수성 및 햄버거 패티의 저장 안정성에 미치는 영향
Combined Effect of Gamma Irradiation and Silk Peptide on the Radio-sensitivity of Bacteria and Storage Stability of Ready-to-eat Hamburger Patty
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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 D10 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 D10 값은 대조구의 0.558 kGy에서 0.53 kGy로 6% 낮아지는 것으로 나타났다. 한편, 30℃ 가속 저장조건에서 햄버거 패티의 미생물 생육도를 측정한 결과 7 kGy 이상의 감마선 조사에 의해 저장기간 동안 미생물이 검출되지 않았으며, 실크 펩타이드 7% 첨가 시 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.
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 D10 values obtained for Escherichia coli, Listeria ivanovii, Salmonella typhimurium, and Clostridium sporogenesby gamma irradiation were 0.25, 0.50, 0.55 and 1.35 kGy, respectively. The inactivation rate of S. typhimurium (D10 = 0.53kGy) inoculated into hamburger patty with 5% (w/w) silk peptide was reduced 6% compared with the control (D10 = 0.558 kGy). In acceleration storage at 30℃, 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.
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