한국식품저장유통학회지 (Korean J. Food Preserv.) 제14권 제5호 (p.481-486)

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
키워드 :
hamburger patty,gamma irradiation,silk peptide,radio-sensitivity,storage stability

초록

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.