레토르트 및 감마선 조사에 의한 화닭 덮밥 소스의 미생물 제어 효과 비교

• 발행기관: 한국축산식품학회
• 저자명: 김영식 김현주 윤요한 신명곤 김천제 신미혜 이주운
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제1호, 141~147쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.02.28

영문 초록

This study evaluated the antimicrobial effects of retort process and gamma irradiation on reduction of total bacterial populations in spicy chicken sauce, which is served on top of the steamed rice. Commercial spicy chicken sauce was treated with retort and gamma ray at 0, 1, 3, 5, and 10 kGy. Total aerobic bacterial populations were then enumerated on plate count agar and isolated bacteria from the test samples were identified using PCR analysis. Moreover, gamma ray sensitivity of identified bacteria was evaluated by D10 values, and genotoxicity of gamma-irradiated samples was examined. Gamma irradiation at 3 kGy reduced total aerobic bacterial cell counts in spicy chicken sauce below detection limit, but total aerobic bacterial cell counts in test samples treated with retort were 2.1 log CFU/g. Identified bacteria from the samples were Bacillus subtilis, B. amyloiquefaciense, and B. pumils, and the D10 values for B. subtilis and B. cereus were 0.39 (R2=0.921) and 0.28 log CFU/g (R2=0.904), respectively. The SOS chromotest showed that the gamma-irradiated spicy chicken sauce did not cause mutagenicity. These results indicate that gamma irradiation of spicy chicken sauce could be useful in ensuring microbial safety.

키워드

spicy chicken sauce retort gamma irradiation microbial contamination