한국축산식품학회지 (Food Science of Animal Resources)

  • 제30권1호
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  • Pages.124-132
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  • 2010
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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육가공용 향신료의 위생화를 위한 감마선 및 전자선 조사 효과 비교

Comparison of the Effects of Gamma Ray and Electron Beam Irradiation to Improve Safety of Spices for Meat Processing

  • 김병희 (우송대학교 식품생물과학과) ;
  • 김현주 (한국원자력연구원 정읍방사선과학연구소) ;
  • 윤요한 (한국원자력연구원 정읍방사선과학연구소) ;
  • 신명곤 (우송대학교 식품생물과학과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Kim, Byung-Hee (Department of Food Science and Biotechnology, Woosong University) ;
  • Kim, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Yo-Han (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Shin, Myung-Gon (Department of Food Science and Biotechnology, Woosong University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 발행 : 2010.02.28
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초록

육가공 산업에서 원료로 이용되고 있는 향신료의 위생화를 위하여 대표적인 살균 기술인 감마선과 전자선의 조사효과를 비교하였다. 미생물 오염도를 측정한 결과 대부분의 시료에서 1.5 to 3.8 Log CFU/g의 일반호기성 미생물이 나타났으나, 강황 및 로즈마리에서는 미생물이 검출되지 않았다. 검출된 시료에서는 조사에 의해 효과적인 것으로 미생물이 감소하였으며, 감마선이 전자선보다 효과적으로 미생물을 사멸하였다. 검출된 미생물을 동정한 결과 Bacillus spp. 및 Staphylococcus spp.으로 확인하였다. B. cereus 및 S. aureus에 대한 방사선 감수성 측정 결과 0.19-0.63 kGy로 확인되었으며, 전자선 보다 감마선에 대한 내성이 약한 것으로 확인되었다. Ames test를 이용하여 방사선 조사에 의한 향신료의 유전독성학적 안전성을 평가한 결과, 조사에 의한 돌연변이원성은 관찰되지 않았다. 이상의 결과를 종합하여 볼 때, 향신료의 위생화를 위한 살균방법으로 방사선 조사기술이 효과적으로 판단되며, 감마선(>4 kGy, <6 kGy)이 전자선보다 효과적으로 미생물을 제어하는 것으로 나타났다.

This study evaluated the effects of gamma ray and electron beam (E-beam) to improve the safety of spices for meat processing. The spices (garlic powder, curry powder, turmeric powder, black pepper, white pepper, oregano, parsley, laurel leaf powder, basil, and rosemary) were irradiated by gamma ray and E-beam at 0, 2, 4, 6, 8, and 10 kGy. Total bacterial populations were then enumerated on total plate count agar, and bacteria isolated from the samples were identified by polymerase chain reaction (PCR). In addition, $D_{10}$ values for Bacillus cereus and Staphylococcus aureus inoculated in spices was determined, and the Ames test was conducted for genotoxicity analysis. The contaminated total bacterial populations in spices ranged from 1.5 to 3.8 Log CFU/g, and most of identified bacteria were Bacillus spp., and Staphylococcus spp. However, the bacterial populations decreased below the detection limit (2 Log CFU/g) after irradiation at 4 kGy except for parsley, which required 6 kGy in gamma ray and 8 kGy in E-beam to decrease total bacterial populations below detection limit. $D_{10}$ values were also higher (p<0.05) in E-beam treated samples than gamma-ray treated samples. No genotoxicity was observed in both conditions with and without metabolic activation. These results indicate that gamma ray (>4 kGy and <6 kGy) could be more useful to improve food safety of meat processing spices compared to E-beam.

키워드

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피인용 문헌

  1. Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork vol.34, pp.4, 2014, https://doi.org/10.5851/kosfa.2014.34.4.464
  2. Growth Inhibition against Contaminants in Aseptic Chocolate Milk Using Physicochemical Methods vol.40, pp.8, 2011, https://doi.org/10.3746/jkfn.2011.40.8.1157
  3. Effects of LED Treatment on Microbial Reduction and Quality Characteristics of Red Pepper Powder vol.27, pp.4, 2012, https://doi.org/10.13103/JFHS.2012.27.4.442
  4. Comparison of the effects of gamma ray, electron beam, and X-ray irradiation to improve safety of black pepper powder vol.21, pp.3, 2014, https://doi.org/10.11002/kjfp.2014.21.3.315
  5. Combination Effect of UV-C and Mild Heat Treatment Against Artificially Inoculated Escherichia coli O157:H7, Salmonella Typhimurium on Black Pepper Powder vol.33, pp.6, 2018, https://doi.org/10.13103/JFHS.2018.33.6.495
  6. 시판 유통 김의 미생물 오염도, 사전 살균처리 및 전자선 조사 여부 확인 vol.49, pp.1, 2017, https://doi.org/10.9721/kjfst.2017.49.1.20