Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Inhibitory Effects of Natural Additives on Pathogenic Microorganisms Growth during Storage of Commercial Chicken

닭고기 저장 동안 천연첨가물에 의한 병원성 미생물 억제 효과

  • Lee, Mak-Soon (Department of Nutritional Science and Food management, Ewha Womans University) ;
  • Kim, Seunghae (Department of Nutritional Science and Food management, Ewha Womans University) ;
  • Moon, Sohee (Department of Nutritional Science and Food management, Ewha Womans University) ;
  • Kim, Yangha (Department of Nutritional Science and Food management, Ewha Womans University)
  • 이막순 (이화여자대학교 식품영양학과) ;
  • 김승혜 (이화여자대학교 식품영양학과) ;
  • 문소희 (이화여자대학교 식품영양학과) ;
  • 김양하 (이화여자대학교 식품영양학과)
  • Received : 2015.05.04
  • Accepted : 2015.09.09
  • Published : 2015.10.31
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Abstract

The purpose of this study was to examine the antimicrobial effects of natural additives on pathogenic microorganisms in commercial chicken during storage. Chicken skin ($20cm^2$) inoculated with Salmonella Typhimurium or Pseudomonas aeruginosa was treated with 2% natural additives, including chitosan, epigallocatechin gallate (EGCG) and garlic, during storage at $4^{\circ}C$ for 12 days. A combination of the three natural additives significantly inhibited growth of S. Typhimurium compared to treatment with chitosan, EGCG or garlic alone (p<0.05). This combination also inhibited growth of P. aeruginosa compared to treatment with one or two of the natural additives (p<0.05). These results suggest that combined chitosan, EGCG, and garlic may be used as an antimicrobial agent in commercial chicken during refrigerated storage.

본 연구의 목적은 닭고기의 저장 기간 동안 천연 첨가물에 의한 병원성 미생물 생장 억제 효과를 조사하기 위함이다. 닭고기 저장기간 동안 천연 첨가물에 의한 병원성 미생물 억제 효과를 조사하기 위하여 닭고기의 껍질 표면에 천연 첨가물을 단독 혹은 배합하여 처리하였다. 병원성 미생물은 닭고기 냉장 저장기간중에 위생과 안전성에 영향을 미치는 부패세균인 S. Typhimurium 및 P. aeruginosa를 사용하였다. 천연첨가물은 키토산, EGCG, 마늘을 각각 2% 농도로 시료 표면에 처리한 다음 $4^{\circ}C$ 냉장 조건하에서 12일 동안 6일 간격으로 2번에 걸쳐 병원성 미생물 억제효과를 관찰하였다. 각각의 병원성 미생물의 생장 억제 효과는 키토산, EGCG 및 마늘을 단독 혹은 두 가지 배합 처리한 것보다 세 가지 배합 처리한 것이 처리 시간별로 훨씬 더 높은 미생물 억제 효과를 나타내었다. 이 결과들은 키토산, EGCG와 마늘을 포함하는 세 가지 배합된 천연첨가물이 닭고기의 저장 동안 병원성 세균 생장 억제를 위한 천연첨가제로 유용하게 사용될 수 있음을 시사하고 있다. 아울러 본 연구 결과들은 천연첨가물을 이용한 유해 미생물 제어 기술 개발을 위한 기초 자료로 사용될 수 있을 것으로 기대된다.

Keywords

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