한국 전통양념이 발효돈육의 병원성 미생물 성장에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 진상근 김철욱 이상원 송영민 김일석 박석규 하경희 배대순
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제2호, 103~107쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.06.30

영문 초록

This study was carried out to investigate the growth of pathogenic germ in fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut by the shape of cube (7×12×2 cm) and seasoned with five Korean traditional seasonings such as garlic paste (T1), pickled Kimchi (T2), pickled Kimchi juice (T3), soybean paste (T4), red pepper paste (T5). The rate of meat to seasonings was same. The seasoned samples were fermented at -1±1℃ for 28 days. Microbial pathogens such as Escherichia coil 0157, Listeria monocytogenes, Salmonella enteriddis were not detected in all paste and samples. When 1.5×10³ CFU/㎠ of Escherichia cola 0157 was inoculated, the numbers were slightly increased to 10³~10⁴ CFU/㎠ at 3 days and gradually decreased to the level of inoculation at 18 days in all samples. In the inoculation with Listeria monocytogenes (8×10⁴ CFU/㎠), the numbers were below 10³ CFU/㎠ during 28 days in T3 and T4, while they1 were increased to 10^6 CFU/㎠ in T1 and T2 at 3 and 13 days respectively, and decreased to 10⁴ CFU/cm. In the inoculation with Salmonella enteriddis (3×10⁴ CFU/㎠), the numbers increased to 10^5 CFU/㎠ at 18 days, but they were rapidly decreased to the level of initial inoculation at 23 days.

키워드

fermented pork Korean traditional seasonings pathogenic germ