Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Antimicrobial Effects of Retort and Gamma Irradiation on Bacterial Populations in Spicy Chicken Sauce

레토르트 및 감마선 조사에 의한 화닭 덮밥 소스의 미생물 제어 효과 비교

  • Kim, Young-Sik (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) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Shin, Mee-Hye (School of Food Science, Eulji University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 김영식 (우송대학교 식품생물과학과) ;
  • 김현주 (한국원자력연구원 정읍방사선과학연구소) ;
  • 윤요한 (한국원자력연구원 정읍방사선과학연구소) ;
  • 신명곤 (우송대학교 식품생물과학과) ;
  • 김천제 (건국대학교 축산식품생물공학) ;
  • 신미혜 (을지대학교 식품과학부) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Published : 2010.02.28
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Abstract

This study evaluated the antimicrobial effects of retort process and gamma irradiation on reduction of total bacterial populations in spicy chicken sauce, which is served on top of the steamed rice. Commercial spicy chicken sauce was treated with retort and gamma ray at 0, 1, 3, 5, and 10 kGy. Total aerobic bacterial populations were then enumerated on plate count agar and isolated bacteria from the test samples were identified using PCR analysis. Moreover, gamma ray sensitivity of identified bacteria was evaluated by $D_{10}$ values, and genotoxicity of gamma-irradiated samples was examined. Gamma irradiation at 3 kGy reduced total aerobic bacterial cell counts in spicy chicken sauce below detection limit, but total aerobic bacterial cell counts in test samples treated with retort were 2.1 log CFU/g. Identified bacteria from the samples were Bacillus subtilis, B. amyloiquefaciense, and B. pumils, and the $D_{10}$ values for B. subtilis and B. cereus were 0.39 ($R^2\;=\;0.921$) and 0.28 log CFU/g ($R^2\;=\;0.904$), respectively. The SOS chromotest showed that the gamma-irradiated spicy chicken sauce did not cause mutagenicity. These results indicate that gamma irradiation of spicy chicken sauce could be useful in ensuring microbial safety.

극한 환경에서 취식이 가능하도록 안전성 및 기호성이 확보된 덮밥 소스류 개발을 위한 기초연구로 많이 소비되고 있는 화닭 덮밥소스의 위생화를 위해 감마선 조사 기술을 적용하고 레토르트 살균과의 비교연구를 진행하였다. 화닭 덮밥 소스의 미생물 오염도 평가 결과 레토르트 비처리군은 총세균수가 4.5 log CFU/g 검출되었고 레토르트 처리군은 2.1 log CFU/g의 총 세균이 검출되었다. 반면 3 kGy의 감마선 처리군 에서는 검출한계 이하의 세균이 검출되었다. 검출된 미생물을 동정한 결과 Bacillus spp.로 확인되었으며, B. cereus 및 B. subtilis에 대한 방사선 감수성 측정 결과 각각 0.39 및 0.28 kGy로 확인되었다. SOS chromotest를 이용한 유전독성학적 안전성 평가 결과 감마선 조사에 의한 돌연변이원성은 관찰되지 않았다. 이상의 결과를 종합하여 볼 때, 화닭 덮밥 소스의 효과적인 위생화를 위하여 3 kGy의 감마선 조사처리가 레토르트 처리보다 효과적으로 미생물을 사멸하는 것으로 확인되었다.

Keywords

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