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논문 기본 정보

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학술저널
저자정보
Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) Yun, Hye-Jeong (Department of Animal Science and Biotechnology, Chungnam National University) Kim, Hyun-Joo (Department of Animal Science and Biotechnology, Chungnam National University) Ham, Jun-Sang (Quality Control and Utilization Division, National Institute of Animal Science, RDA) Kim, Il-Suk (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) Lee, Moo-Ha (Department of Food and Animal Biotechnology, Seoul National University) Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제32권 제1호
발행연도
2012.1
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1 - 5 (5page)

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초록· 키워드

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The objective of this study was to examine the effects of a combined treatment regarding antimicrobial food ingredients and high pressure processing (HP) on the inactivation efficiency of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Ethanol extracted from garlic, leeks, onions, and ginger powder was prepared. Half of the prepared powder was irradiated at 5 kGy to see the effect of pasteurization before addition. The prepared food ingredients were added into radiation-sterilized ground pork (1%, w/w), and inoculated with E. coli and L. monocytogenes. The samples were vacuum-packed and applied with HP at 0.1 (control), 300, 450, and 600 MPa. Microbial log reduction increased with the increase of pressure up to 600 MPa. With minor exceptions, overall efficiency of HP treatment with regards to inactivation of pathogens increased. Inoculated microorganisms showed approximately 7-8 Log reductions by 600 MPa, except for L. monocytogenes treated with garlic (5.7 Log reductions). The E. coli reduction in ground pork mixed with ethanol extracted garlic showed the highest efficiency (1.86) compared to leeks (1.25-1.31), onions (1.17-1.44), and ginger (1.50-1.82) when treated at an HP of 450 MPa. There was no evidence for the advantage of pasteurization concerning the food ingredients before addition of antimicrobial food ingredients and HP. Results demonstrate that the combination of antimicrobial food ingredients and HP treatment may help improve the efficiency of sterilization in meat systems.
#food ingredients #pork #high pressure #combination

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참고문헌 (21)

참고문헌 신청
Benkeblia, N. / 2004 / Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum) / LWT - Food Science and Technology 37:263~268 google schola Black, E. P. / 2005 / The combined effect of high pressure and nisin on inactivation of microorganisms in milk / Innovative Food Science and Emerging Technologies 6:286~292 google schola Caillet, S. / 2006 / Combined effects of antimicrobial coating, modified atmosphere packaging, and gamma irradiation on Listeria innocua present in ready-to-use carrots (Daucus carota) / Journal of Food Protection 69:80~85 google schola Carlez, A. / 1994 / Bacterial-Growth during Chilled Storage of Pressure- Treated Minced Meat / LWT- Food Science and Technology 27:48~54 google schola Cheftel, J. C. / 1997 / Effects of high pressure on meat: A review / Meat Science 46:211~236 google schola

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