Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Ozone Treatment for Sanitation of Egg

계란의 위생화를 위한 오존살균기술의 이용

  • Choi, Goo-Hee (Department of Food Science and Technology, Korea National University of Transportation) ;
  • Lee, Kyung-Haeng (Department of Food and Nutrition, Korea National University of Transportation)
  • 최구희 (한국교통대학교 식품공학과) ;
  • 이경행 (한국교통대학교 식품영양학과)
  • Received : 2011.10.04
  • Accepted : 2012.03.07
  • Published : 2012.04.30
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Abstract

To improve hygienic quality of egg, the ozone treatment was applied. Eggs were inoculated with Salmonella Typhimurium, and the inoculated eggs were treated by ozone (38.8 ppm) for 10-30 min. Furthermore, microbiological and chemical quality changes of eggs were investigated during storage. Initial number of S. Typhimurium of egg shell was 6.18 log CFU/g and the number was increased during storage (p<0.05). However, those of ozonated samples for 10-30 min were 4.22-5.25 log CFU/g, which was lower than that of the control. Especially, ozone treatment for 30 min achieved about 2 decimal reductions and the numbers were maintained during storage. Other physical and chemical characteristics of eggs by ozone treatment, including Haugh unit, yolk color, pHs of egg white and yolk, foaming ability, foam stability and lipid oxidation development were not different when compared with that of the control. Therefore, ozone treatment is one of the available methods to improve hygienic quality of eggs.

계란의 위생화와 저장성 증진을 위한 연구의 일환으로 S. Typhimurium을 부착시킨 계란에 냉온살균기술의 하나인 오존가스를 처리하고 저장하면서 계란에 오염된 위해 미생물의 제어 및 이화학적 특성변화를 측정하였다. 대조군의 경우, 난각에 부착된 S. Typhimurium 균수는 6.18 log CFU/g 으로 나타났으나 10-30분 오존 처리군의 경우에는 4.22-5.25 log CFU/g 으로 대조군에 비하여 감소된 균수를 볼 수 있었으며 특히 30분 오존 처리군은 약 2 log cycle 정도의 낮은 균수를 보여 오존 처리에 의하여 균수가 감소되는 것을 확인할 수 있었다. 또한 오존 처리시간이 증가할수록 유의적으로 감균효과가 큰 것으로 나타났다. 저장기간에 따른 변화에서는 대조군은 저장기간이 증가할수록 약간 증가하였으나 오존 처리군은 처리 직후와 비교할 때 저장 14일 동안 유의적인 차이를 보이지 않았다. 계란의 품질을 평가하는 주요 지표인 Haugh unit, 난황색, 난백 및 난황의 pH, 거품 형성능, 거품 안정성 및 지질 산패도 측정에서는 대조군 및 오존 처리군 모두 큰 차이를 보이지 않았으며 저장기간 동안에도 차이가 없는 것으로 나타나 오존 처리에 의한 계란의 품질변화는 없는 것으로 나타나 계란의 위생화에 적합한 방법으로 사료되었다.

Keywords

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