Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Microbial Growth Characteristics on Foods Containing Collagen

콜라겐 함유식품의 미생물 성장특성 연구

  • Lee, Sunah (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Yoon, Hyunjoo (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Choi, Soonyoung (Department of Biological Science, Sookmyung Women's University) ;
  • Moon, Min-Jung (Department of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University) ;
  • Jin, So-Yeon (Department of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University) ;
  • Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
  • 이선아 (숙명여자대학교 생활과학대학 식품영양학과) ;
  • 윤현주 (숙명여자대학교 생활과학대학 식품영양학과) ;
  • 최순영 (숙명여자대학교 이과대학 생명과학부) ;
  • 문민정 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 윤요한 (숙명여자대학교 생활과학대학 식품영양학과)
  • Received : 2013.03.13
  • Accepted : 2013.07.31
  • Published : 2013.09.30
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Abstract

The objective of this study was to evaluate microbial growth patterns on Korean foods containing collagen. Samgyetang, Ugultang, Odolbyeboguem, Jeonyak, and Jokbal were inoculated with Staphylococcus aureus and Salmonella spp., and incubated at $4^{\circ}C$ (6 days), $10^{\circ}C$ (6 days), $20^{\circ}C$ (3 days), and $30^{\circ}C$ (36 h). Cell counts of S. aureus and Salmonella spp. were enumerated on mannitol salt agar and xylose lysine deoxycholate agar, respectively. Of the 5 foods, S. aureus and Salmonella cell counts decreased (P < 0.05) only in Jeonyak. To understand this reduction in cell growth on Jeonyak, extracts of ingredients such as clove, cinnamon, pepper, ginger, and jujube were examined to determine minimal bactericidal concentrations (MBC; AU/mL). Clove (3.13 AU/mL), cinnamon (50 AU/mL), pepper (25 AU/mL), and ginger (50 AU/mL) extracts displayed antimicrobial activity against S. aureus, and clove and cinnamon extracts displayed antimicrobial activity against Salmonella. The results indicate that Jeonyak has antimicrobial activity against S. aureus and Salmonella, and clove and cinnamon are the primary antimicrobial agents in this food.

콜라겐 함유량이 높은 한식메뉴에 대한 미생물학적 위해 평가를 위해 S. aureus와 Salmonella를 삼계탕, 어글탕, 오돌뼈 볶음, 전약, 족발에 접종하여 다양한 저장온도에서 세균수를 관찰하였다. $4^{\circ}C$의 저장온도에서는 5가지 콜라겐 함유식품에서 세균의 성장이 관찰되지 않았고, $10^{\circ}C$의 경우 삼계탕과 족발이 다른 식품에 비해 세균이 생장하는 패턴을 나타냈다. 저장온도 $20^{\circ}C$에서는 전약을 제외한 나머지 식품에서 세균이 생장하였고, $30^{\circ}C$에서도 전약만 세균수가 감소하는 것으로 관찰되었다. 5가지 콜라겐 함유식품 중 전약만 고온 저장온도에서 위해세균의 활성이 관찰되지 않고 감소하는 경향을 나타냈기 때문에 전약에 첨가된 정향, 대추, 계피, 생강, 후추에 대한 항균활성을 실험하였다. 그 결과 정향, 계피, 후추, 생강이 S. aureus에 대해 항균성을 보였고, Salmonella에 대해서는 정향과 계피만 항균력이 나타났으며, 대추는 항균능력이 없는 것으로 나타났다.

Keywords

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