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 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

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 values obtained for Escherichia coli, Listeria ivanovii, Salmonella typhimurium and Clostridium sporogenes by gamma irradiation were 0.25, 0.50, 0.55 and 1.35 kGy, respectively. The inactivation rate of S. typhimurium () inoculated into hamburger patty with 5%(w/w) silk peptide was reduced 6% compared with the control ). In acceleration storage at , 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.

• 김재훈
• 박진규
• 송범석
• 이주운
• 김왕근
• 황영정
• 변명우