한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제33권4호
  • /
  • Pages.687-693
  • /
  • 2004
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

감마선 조사와 로즈마리 추출분말 병용처리가 즉석 햄버거 스테이크에 미치는 영향: I. 미생물학적 특성 및 저장성

Effects of Combined Treatment of Gamma Irradiation and Addition of Rosemary Extract Powder on Ready-to-Eat Hamburger Steaks: I. Microbiological Quality and Shelf-life

  • 오상희 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀) ;
  • 김장호 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀) ;
  • 이주운 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀) ;
  • 이유석 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀) ;
  • 박경숙 (세종대학교 생활과학과) ;
  • 김종군 (세종대학교 생활과학과) ;
  • 이효구 (공주대학교 식품공학과) ;
  • 변명우 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀)
  • 발행 : 2004.04.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 즉석 햄버거 스테이크에 감마선 조사와 항산화제 및 항균제로 알려진 로즈마리의 추출분말의 병용처리 효과를 평가하였다. 이를 위해 로즈마리 추출분말을 0, 200, 500 ppm의 농도로 첨가한 즉석 햄버거 스테이크를 0, 5, 10 및 20 k㏉로 조사한 후 4개월 간 냉장(5$^{\circ}C$)저장하면서 미생물의 생육을 평가하였다. 또한 감마선 조사와 로즈마리 추출분말의 병용처리가 즉석 햄버거 스테이크의 저장성에 미치는 영향을 단기간 내에 파악하기 위해 가속저장(3$0^{\circ}C$) 시험을 병행하였다. 즉석 햄버거 스테이크의 초기 호기성 총균수는 약 5 log CFU/g이었으나, 감마선 조사에 의해 햄버거 스테이크의 저장 중 호기성 총균과 대장균군 수를 효과적으로 감소시켰다. 특히, 20 k㏉로 조사한 햄버거 스테이크에서는 저장 4개월까지 어떠한 미생물도 검출되지 않았다. 총균수가 $10^{6}$∼$10^{7}$ log CFU/g에 이르렀을 때를 저장한계로 보았을 때, 냉장 저장시 비조사구는 14일인 반면, 5 및 10 k㏉ 조사구는 각각 28∼42, 98∼112일이었다. 5 및 10 k㏉ 조사구에서 로즈마리 추출분말을 500 ppm의 농도로 첨가하였을 때 비첨가구에 비해 저장기간이 14일 연장되었다. 결과적으로, 가속저장 시험 시 감마선 조사에 의해 즉석 햄버거 스테이크의 저장성이 향상되었으나 로즈마리 추출분말 첨가에 의한 효과는 관찰되지 않았다. 그러나 냉장 저장 시에는 감마선 조사구(5 및 10 k㏉)에서 무첨가구에 비해 로즈마리 추출분말의 첨가 농도가 증가할수록 저장성이 증가하는 것으로 나타났다.

The objective of this study was to evaluate the combined treatment effect of gamma irradiation and rosemary extract powder on ready-to-eat hamburger steaks. After irradiation at 5, 10 and 20 k㏉, hamburger steaks manufactured with rosemary extract powder (200 and 500 ppm) were stored at 5$^{\circ}C$ for 4 months and at 3$0^{\circ}C$ for 3 weeks. Total aerobic bacteria count of the ready-to-eat hamburger steak was approximately 5 log CFU/g level. All doses of gamma irradiation were effective in reducing the population of total aerobic bacteria and coliform bacteria in hamburger steaks. In hamburger steaks irradiated at 20 k㏉, tile microbial growth was not observed during storage. The shelf-life of hamburger steaks were determined by microbiological counts of 10$^{6}$ ∼10$^{7}$ CFU/g and those of the steaks irradiated at 0, 5 and 10 k㏉ were ranged among 14, 28∼42 and 98∼112 days, respectively. The shelf-life of both irradiated hamburger steaks added with 500 ppm rosemary extract powder at 5 and 10 k㏉ was extended more 14 days than non-added sample. Results suggested that both gamma irradiation and rosemary extract powder may improve the shelf-stability of ready-to-eat ham-burger steak. However, when the storage temperature was abused (3$0^{\circ}C$), the rosemary extract powder had not sufficient effect on the shelf- stability of hamburger steaks.

키워드

참고문헌

  1. Korean J Dietary Culture v.11 A survey of the behaviors on fast food restaurants Kim,H.Y.;Choi,S.H.;Ju,S.E.
  2. J Korean Soc Food Sci Nutr v.29 Antimicrobial activity of Caesalpina sappan L. extracts and its effect on preservation of groung meats Lee,S.H.;Moon,W.S.;Park,K.N.
  3. Food Control v.13 Influence of the formulation, cooking time and final internal temperature of beef hamburger on the destructin of Listeria monocytogenes Passos,M.H.C.R.;Kuaye,A.Y. https://doi.org/10.1016/S0956-7135(01)00080-9
  4. J Food Sci v.60 Variatins in radiation sensitivity of foodborne pathogens associated with the suspending meat Thayer,D.W.;Boyd,G.;Fox,J.B.;Lakritz,L.;Hampson,J.W. https://doi.org/10.1111/j.1365-2621.1995.tb05607.x
  5. J Food Prot v.57 Control of enterotoxic Bacillus cereus on poultry or red meats and in beef gravy by gamma irradiation Thayer,D.W.;Boyd,G.
  6. Int J Food Microbiol v.44 Irradiation as method for decontaminating food: A review Farkas,J. https://doi.org/10.1016/S0168-1605(98)00132-9
  7. Korean J Food Sci Technol v.30 Genotoxicological and acute toxicological safeties of gamma irradiated beef Kang,I.J.;Kwak,H.J.;Lee,B.H.;Kim,K.H.;Byun,M.W.;Yook,H.S.
  8. J East Asian Dietary Life v.12 The function of spice and herbs Kim,M.R.
  9. Nahrung v.44 Antioxidative activity of rosemary extract in lipid fraction of miced meat balls during storage in a freezer Karpinska,M.;Borowski,J.;Danowska Oziewicz M. https://doi.org/10.1002/(SICI)1521-3803(20000101)44:1<38::AID-FOOD38>3.0.CO;2-G
  10. Bone v.32 Common herbs, essential oils, and monoterpenes potently modulate bone metabolism Muhlbauer,R.C.;Lozano,A.;Palacio,S.;Reinli,A.;Felix,R. https://doi.org/10.1016/S8756-3282(03)00027-9
  11. Phytother Res v.14 Antihepatotoxic activity of Rosemarinus tomentosus in a model of acute hepatic damage induced by thioacetamide Galisteo,M.;Suarez,A.;Montilla,M.P.;Utrilla,M.P;Jimenez,J.;Gil,A.;Faus,M.J.;Navarro,M.C. https://doi.org/10.1002/1099-1573(200011)14:7<522::AID-PTR660>3.0.CO;2-K
  12. Food Chem Toxicol v.34 An evaluation of the antioxidant and antiviral action of extracts of rosemary and provencal herbs Aruoma,O.I.;Spencer,J.P.E;Rossi,R.;Aeschbach,R.;Khan,A.;Mahmood,N.;Munoz,A.;Murcia,A.;Butler,J.;Halliwell,B. https://doi.org/10.1016/0278-6915(96)00004-X
  13. Phytother Res v.12 Protective effects of spice plants on mutagenesis Milic,B.L.J.;Milic,N.B. https://doi.org/10.1002/(SICI)1099-1573(1998)12:1+3.0.CO;2-5
  14. Cancer Letters v.114 Mechanisms involved in the chemoprotective effects of rosemary extract studied in human liver and bronchial cells Offord,E.A.;Mace,K.;Avanti,O.;Pfeifer,A.M.A. https://doi.org/10.1016/S0304-3835(97)04680-6
  15. Flavour Fragr J v.17 Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica Pintore,G.;Usai,M.;Bradesi,P.;Juliano,C.;Boatto,G.;Tomi,F.;Chess,M.;Cerri,R.;Casanova,J. https://doi.org/10.1002/ffj.1022
  16. Food Microbiol v.20 The shelf-life of beef steaks treated with DL-lactic acid and antioxidants and stored under modified atmospheres Djenane,D.;Escalante,A.S.;Beltran,J.A.;Roncales,P. https://doi.org/10.1016/S0740-0020(02)00138-7
  17. The stability and shelf-life of food Kilcast,D.;Subramaniam,P.
  18. J Korean Agric Chem Soc v.35 Prediction of shelf-life and changes of quality attributes in packaged composite seasoning during storage Moon,K.D.;Kim,H.K.;Jo,K.S.;Park,M.H.
  19. J Korean Soc Food Sci Nutr v.26 Studies on the prediction of the shelf-life of kochujang through the physicochemical and sensory analyses during storage Lee,K.Y.;Kim,H.S.;Lee,H.G.;Han,O.;Chang,U.J.
  20. SAS User's Guide SAS Institute, Inc.
  21. Eliminatin of Harmful Organisms from Food and Feed by Irradiation Elimination of Salmonella in poultry with ionizing reaction Licciardello,J.J.;Nixjweaib,J.T.R.;Goldblith,S.A.
  22. Korean J Food Sci Technol v.28 Initial control of microorganism in Kimchi by the modified preparation method of seasoning mixture and the pretreatment of electrolyzed acid-water Park,K.J.;Jung,S.W.;Park,B.I.;Kim,Y.H.;Jeong,J.W.
  23. Korean J Food Sci Ani Resour v.20 Quality and storage stability of hamburger during low temperature storage Song,H.J.;Moon,G.I.;Moon,Y.H.;Jung,I.C.
  24. Int J Food Microbiol v.37 Antibacterial activity of selected fatty acid and essential oils against six meat spoilage organisms Ouattara,B.;Simard,R.E.;Holley,R.A.;Piette,G.J.P.;Begin,A. https://doi.org/10.1016/S0168-1605(97)00070-6
  25. Food Microbiol v.14 Inhibition of germination and vegetative growth of Bacillus cereus T and Clostridium botulinum 62A spores by essential oils Chaibi,A.;Ababouch,L.H.;Belari,K.;Boucetta,S.;Busta,F.F. https://doi.org/10.1006/fmic.1996.0075
  26. Food Control v.14 Antibacterial activity of Turkish spice hydrosols Sagdic,O.;Ozcan,M. https://doi.org/10.1016/S0956-7135(02)00057-9
  27. Int J Food Microbiol v.64 Effectiveness of immersion treatments with acid, trisodium phosphate, and herb decoctions in reducing population of Yarrowia lipolytica and naturally occurring aerobic microorganims on raw chicken Ismail,S.A.S.;Deak,T.;Abd EI Rahman,H.A.;Yassien,M.A.M.;Beuchat,L.R. https://doi.org/10.1016/S0168-1605(00)00424-4

피인용 문헌

  1. Effects of Combined Treatment of Gamma Irradiation and Addition of Fucoidan/laminarin on Ready-to-eat Pork Patty vol.29, pp.1, 2009, https://doi.org/10.5851/kosfa.2009.29.1.34
  2. Effects of Hamburger Patties Added Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice on Postprandial Blood Glucose and Lipid Levels vol.40, pp.6, 2011, https://doi.org/10.3746/jkfn.2011.40.6.809
  3. Comparison of the Quality of Gamma Ray- or Electron Beam-irradiated Minced Pork and Pork Patties vol.29, pp.2, 2009, https://doi.org/10.5851/kosfa.2009.29.2.194
  4. Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties vol.85, pp.2, 2010, https://doi.org/10.1016/j.meatsci.2010.01.014
  5. Effects of Gamma Irradiation on Shelf-Life and Sensory Scores of Squid Sundae under Accelerated Storage Conditions vol.41, pp.10, 2012, https://doi.org/10.3746/jkfn.2012.41.10.1441
  6. Shelf-Life and Quality of Gamma Irradiated Squid Sundae (a Traditional Korean Sausage) vol.45, pp.5, 2012, https://doi.org/10.5657/KFAS.2012.0438
  7. Effects of Chestnut Inner Shell Powder on Antioxidant Activities and Quality Characteristics of Pork Patties vol.43, pp.5, 2014, https://doi.org/10.3746/jkfn.2014.43.5.698
  8. Quality Characteristics of the Hamburger Patties with Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice vol.31, pp.4, 2011, https://doi.org/10.5851/kosfa.2011.31.4.570
  9. Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork vol.34, pp.4, 2014, https://doi.org/10.5851/kosfa.2014.34.4.464
  10. Antimicrobial Activity of Oleanolic Acid on Listeria monocytogenes under Sublethal Stresses of NaCl and pH vol.30, pp.5, 2010, https://doi.org/10.5851/kosfa.2010.30.5.717
  11. 감마선 조사 후 가속 저장된 분말수프의 이화학적 품질 특성 vol.35, pp.8, 2006, https://doi.org/10.3746/jkfn.2006.35.8.1031
  12. 카르노스산에 의한 화이트소시지의 항산화 및 항균 효과 vol.21, pp.2, 2004, https://doi.org/10.11625/kjoa.2013.21.2.219
  13. Effect of mixed natural extract treatment on quality characteristics of fresh-cut lettuce during storage vol.26, pp.1, 2004, https://doi.org/10.11002/kjfp.2019.26.1.1