굴참나무와 사과나무로부터 제조한 훈연액의 제조온도에 따른 돌연변이원성에 관한 연구

Mutagenic Activity of Smoke Flavoring Processed from Oak and Apple Wood on Manufacturing Temperature

  • 강희곤 (서울시 보건환경연구원) ;
  • 이경호 (건국대학교 축산대학) ;
  • 홍희선 (카톨릭의대 부속 성모병원 의과학연구원) ;
  • 박상진 (건국대학교 축산대학) ;
  • 김창한 (건국대학교 축산대학)
  • 발행 : 1998.09.01

초록

The study was carried out to screen mutagenicity of smoking materials for the determination of optimum smoking temperature for meat products. Wood materials employed for smoking were oak and apple trees. Temperatures of the generator for manufacturing of smoke flavoring were set to 250$^{\circ}C$, 400$^{\circ}C$ and 500$^{\circ}C$, respectively. Mutagenic activities of smoke flavoring were assayed according to Ames test using Salmonella typhimurium TA98 and TA 100. In oak wood smoke flavoring, Salmonella typhimurium TA98 without S-9 mix showed strong mutagenic activities at the concentration of 6$\mu\textrm{g}$/plate(250$^{\circ}C$), 4$\mu\textrm{g}$/plate(400$^{circ}C$) and 6$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentration of 10$\mu\textrm{g}$/plate(250$^{\circ}C$), 20$\mu\textrm{g}$/plate(400$^{\circ}C$) and 10$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA98 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 40$\mu\textrm{g}$/plate(400$^{\circ}C$) and 20$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 50$\mu\textrm{g}$/plate(400$^{\circ}C$) and 20$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 without S-9 mix showed strong mutagenic activities at the concentration of 10$\mu\textrm{g}$/plate(250$^{\circ}C$), 20$\mu\textrm{g}$/plate(400$^{\circ}C$) and 20$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA98 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 40$\mu\textrm{g}$/plate(400$^{\circ}C$) and30$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentrations 30$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 20$\mu\textrm{g}$/plate(400$^{\circ}C$) and 30$\mu\textrm{g}$/plate(500$^{\circ}C$). From these results, it could be concluded that optimum smoking temperature for meat products should be set below 400$^{\circ}C$, that the compounds like benzo[a]pyrene etc. contain a variety of mutagenic potentials, which could be generated at the higher smoking temperature.

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