Browse > Article
http://dx.doi.org/10.13103/JFHS.2013.28.3.241

Microbial Growth Characteristics on Foods Containing Collagen  

Lee, Sunah (Department of Food and Nutrition, Sookmyung Women's University)
Yoon, Hyunjoo (Department of Food and Nutrition, Sookmyung Women's University)
Choi, Soonyoung (Department of Biological Science, Sookmyung Women's University)
Moon, Min-Jung (Department of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University)
Jin, So-Yeon (Department of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University)
Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Journal of Food Hygiene and Safety / v.28, no.3, 2013 , pp. 241-246 More about this Journal
Abstract
The objective of this study was to evaluate microbial growth patterns on Korean foods containing collagen. Samgyetang, Ugultang, Odolbyeboguem, Jeonyak, and Jokbal were inoculated with Staphylococcus aureus and Salmonella spp., and incubated at $4^{\circ}C$ (6 days), $10^{\circ}C$ (6 days), $20^{\circ}C$ (3 days), and $30^{\circ}C$ (36 h). Cell counts of S. aureus and Salmonella spp. were enumerated on mannitol salt agar and xylose lysine deoxycholate agar, respectively. Of the 5 foods, S. aureus and Salmonella cell counts decreased (P < 0.05) only in Jeonyak. To understand this reduction in cell growth on Jeonyak, extracts of ingredients such as clove, cinnamon, pepper, ginger, and jujube were examined to determine minimal bactericidal concentrations (MBC; AU/mL). Clove (3.13 AU/mL), cinnamon (50 AU/mL), pepper (25 AU/mL), and ginger (50 AU/mL) extracts displayed antimicrobial activity against S. aureus, and clove and cinnamon extracts displayed antimicrobial activity against Salmonella. The results indicate that Jeonyak has antimicrobial activity against S. aureus and Salmonella, and clove and cinnamon are the primary antimicrobial agents in this food.
Keywords
S. aureus; Salmonella; collagen; antimicrobial;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Moon, J.S., Kim, S.J., Park, Y.M., Hwang, I.S., Kim, E.H., Park, J.W., Park, I.B., Kim, S.W., Kang, S.G., Park, Y.K. and Jung, S.T.: Antimicrobial effect of methanol extracts from some medicinal herbs and the content of phenolic compounds. Korean J. Food Preserv., 11, 207-213 (2004).   과학기술학회마을
2 Farag, R.S., Daw, Z.Y., Hewedi, F.M. and El-Baroty, G.S.A.: Antimicrobial activity of som Egyptian spice essential oils. J. Food Prot., 52, 665 (1989).
3 Chung, C.K., Park, O.K., Yoo, I.J., Park, K.M. and Choi, C.U.: Antimicrobial activity of essential oils of curry spices. Korean J. Food Sci. Technol., 22, 716-719 (1990).   과학기술학회마을
4 Choi, Y.S. and Won, C.S.: Plan to introduce Korean food culture as a tourism product. J. Hotel Resort., 6, 157-166 (2007).
5 Riangkrul, S.: The first international foodservice management and culinary symposium. Beaksan Publishing Company, Seoul, pp. 77-81 (2004).
6 Aphirak, P.: Thailand and the kitchen of the world project. The 41th International Korean society of food culture symposium. Hanrimwon, Seoul, pp. 61-70 (2006).
7 Chang, H.J., Choi, B.R., Yi, N.Y., Park, B.S., and Kim, H.S.: Preferences and product development opinions of Koreans and non-Koreans regarding commercialization of Korean foods. Korean J. Food Cookery Sci., 26, 458-468 (2010).   과학기술학회마을
8 Veis, A.: The macromolecular chemistry of gelatin. In: Molecular biology (Horecker, B., Kaplan, N.O. and Scheraga, H.A. eds.), Academic press, New York, pp. 1-56 (1964).
9 Christopher, B.H.: The gel. In: Food hydrocolloids. (Nishinari, K. and Doi, E. eds.) Plenum press, New York, pp. 347 (1994).
10 Hinterwaldner, R.: Raw materials. In: The Science and Technology of Gelatin. (Ward, A.G. and Courts, A. eds.). Academic press, London, pp. 295-314 (1977).
11 Zague, V.: A new view concerning the effects of collagen hydrolysate intake on skin properties. Arch. Dermatol Res., 300, 479-483 (2008).   DOI   ScienceOn
12 Kye, S.H.: Hazard analysis and critical control points of onedish meal prepared at korean restaurants: Naeng-myeun (cold noodles) and Pi-bim bab (mixed rice). Korean J. Dietary Culture, 10, 167-174 (1995).
13 Lee, O-H., Jung, S-H., and Son, J-Y.: Antimicrobial activity of clove extract by extraction solvents. J. Korean Soc. Food Sci. Nutr., 33, 494-499 (2004).   과학기술학회마을   DOI   ScienceOn
14 Park, A. and Lee, S.J.: Development of the HACCP plan for safety of Cheyuk-Pokkumm (spicy pan-fried pork and vegetables) cooking. Food Eng. Prog., 12, 182-191 (2008).
15 Lee, S. A.: Establishing a generic HACCP plan based on process approach for home meal replacement foods sold in general merchandise stores (GMS). Yonsei University. Master's Thesis.
16 Park, O.J., Kim, N.Y., and Han, M.J.: The Effect of jujubi, ginseng and garlic on the TBA value and microbial count of Samgaetang during refrigerated storage. Korean J. Soc. Food Cookery Sci., 19, 591-595 (2003).   과학기술학회마을
17 Son, J.Y.: Antioxidant and antimicrobial activities of methanol extracts from spices. J. Korean Soc. Food Sci. Nurt., 39, 648-654 (2010).   과학기술학회마을   DOI   ScienceOn
18 Park, S.J., Yu, M.H., Kim, J.E., Lee, S.P. and Lee, I.S.: Comparison of antioxidant and antimicrobial activities of supercritical fluid extracts and marc extracts from cinnamomum verum. J. Life Sci., 22, 373-379 (2012).   과학기술학회마을   DOI   ScienceOn