KR20010050007A - Method and said equipment for improvement of self-life and safety of fish/shellfish and meat by utilizing UV irradiation - Google Patents
Method and said equipment for improvement of self-life and safety of fish/shellfish and meat by utilizing UV irradiation Download PDFInfo
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- KR20010050007A KR20010050007A KR1020000045724A KR20000045724A KR20010050007A KR 20010050007 A KR20010050007 A KR 20010050007A KR 1020000045724 A KR1020000045724 A KR 1020000045724A KR 20000045724 A KR20000045724 A KR 20000045724A KR 20010050007 A KR20010050007 A KR 20010050007A
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- 238000000034 method Methods 0.000 title claims abstract description 33
- 235000015170 shellfish Nutrition 0.000 title claims abstract description 17
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 title claims description 26
- 241000251468 Actinopterygii Species 0.000 title claims description 24
- 235000013372 meat Nutrition 0.000 title abstract description 34
- 239000011521 glass Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 230000001678 irradiating effect Effects 0.000 claims abstract 4
- 230000002070 germicidal effect Effects 0.000 claims description 9
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 abstract description 12
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 1
- 238000000638 solvent extraction Methods 0.000 abstract 1
- 238000011282 treatment Methods 0.000 description 36
- 239000000523 sample Substances 0.000 description 25
- 235000019688 fish Nutrition 0.000 description 22
- 235000015277 pork Nutrition 0.000 description 20
- 230000000845 anti-microbial effect Effects 0.000 description 9
- 244000005700 microbiome Species 0.000 description 9
- 230000008569 process Effects 0.000 description 9
- 241001148470 aerobic bacillus Species 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 8
- 230000001965 increasing effect Effects 0.000 description 8
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 235000015278 beef Nutrition 0.000 description 5
- 239000013068 control sample Substances 0.000 description 5
- 235000019645 odor Nutrition 0.000 description 5
- 238000005057 refrigeration Methods 0.000 description 4
- 238000007619 statistical method Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- 206010016952 Food poisoning Diseases 0.000 description 3
- 208000019331 Foodborne disease Diseases 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241000269908 Platichthys flesus Species 0.000 description 2
- 241000269978 Pleuronectiformes Species 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 238000011012 sanitization Methods 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000723298 Dicentrarchus labrax Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A23L3/28—
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
본 발명은 생선회 및 생육회 등에 사용되는 어패류(광어, 돔, 농어 등의 생선 및 생굴 등의 모든 어패류 포함)및 식육(돼지고기, 소고기, 닭고기 및 기타 모든 육류)의 가공, 저장 유통 및 소비의 과정동안 발생할 수 있는 유해 미생물(육부패성세균 및 식중독균 등)을 사멸 또는 제거할 수 있는 어패류 및 육류의 선도유지용 자외선(UV) 조사기 및 이를 이용한 어패류 및 육류의 선도유지방법에 관한 것이다.The present invention relates to the processing, storage, distribution and consumption of fish and shellfish (including all fish and shellfish such as flatfish, dome and sea bass) and meat (pork, beef, chicken and all other meats) used in sashimi and raw fish. The present invention relates to an ultraviolet (UV) irradiator for fish and meat that can kill or eliminate harmful microorganisms (such as rot bacteria and food poisoning bacteria) that may occur during the process, and a method for maintaining fish and fish using the same.
일반적으로 어패류 및 식육에 존재하는 유해균을 살균하여 그 선도를 유지하기위해서 사용되는 방법으로는 육표면 세척법과, 방사선 조사법과 염소를 이용한 소독법, 수돗물 세척법이 있으며 각각의 방법을 상술하면, 육표면세척법은 농도별 유기산(초산, 유산, 구연산 등) 및 인산 등을 이용하여 육표면을 세척하는 방법으로 이 방법을 사용하면 미생물학적 저장 안정성이 증가되지만 화학약품냄새 및 육색 등의 육질 변화에 의한 소비자의 기호가 저하된다는 문제를 갖고 있었다. 방사선 조사법은 그 효과 및 인체 유해성에 관한 논란이 제기되고 있으며, 염소를 이용한 소독법은 주로 닭고기에 적용되었으나 항균력이 낮고 염소 소독으로 인한 냄새 및 색의 변화에 의한 소비자의 기호가 저하된다는 문제를 갖고 있었다. 그리고, 수돗물 세척법이 사용되었으나, 이는 생선 및 식육표면의 미생물 사멸에 부적합하였으며 여름철 온도 상승 조건에서 세균의 대수적 증식을 허용하여 식중독의 발생을 유발한다는 문제를 갖고 있었다.In general, methods used to sterilize harmful bacteria in fish and shellfish and to maintain their freshness include meat surface cleaning, irradiation and chlorine disinfection, and tap water cleaning. The washing method is to wash the meat surface by using organic acid (acetic acid, lactic acid, citric acid, etc.) and phosphoric acid by concentration, and this method increases the microbiological storage stability, but due to changes in meat such as chemical smell and meat color. There was a problem that the consumer's taste is lowered. Controversy has been raised on the effects of radiation and human hazards, and chlorine disinfection is mainly applied to chicken meat, but it has a low antibacterial activity and deteriorates consumer's preference due to odor and color change caused by chlorine disinfection. . In addition, the tap water washing method was used, but this was inadequate for killing microorganisms on the surface of fish and meat, and had a problem of causing food poisoning by allowing a logarithmic growth of bacteria at summer temperature rise conditions.
따라서, 본 발명의 목적은 어패류 및 육류에 발생할 수 있는 유해 미생물(육부패성세균 및 식중독균 등)을 사멸 또는 제거할 수 있는 어패류 및 육류의 선도유지용 자외선(UV) 조사장치를 제공하는데 있다.Accordingly, an object of the present invention is to provide an ultraviolet (UV) irradiation apparatus for maintaining freshness of fish and meat that can kill or eliminate harmful microorganisms (such as rot bacteria and food poisoning bacteria) that can occur in fish and meat.
본 발명의 다른 목적은 상기 선도유지용 자외선(UV) 조사기를 이용하여 어패류 및 육류의 선도를 유지하는 데 있다.Another object of the present invention is to maintain the freshness of fish and shellfish and meat using the freshness maintaining ultraviolet (UV) irradiator.
본 발명의 상기 목적은 높이 80cm, 가로 70cm, 폭 60cm의 크기로 제작된 스테인레스 재질의 본체부와; 상기 본체부 내부를 분할하여 사용할 수 있도록 일정간격으로 삽입되는 유리선반과; 상기 유리선반을 지지하는 동시에 유리선반을 슬라이딩할 수 있도록 측면에 일정간격으로 설치되는 가이드와; 상기 본체부의 상단, 측면, 하단에 설치되는 UV 살균등과; 상기 UV 살균등을 선택적으로 온오프할 수 있도록 구비되는 다수개의 온오프 스위치와; 육시료를 부착하여 걸 수 있도록 본체부 상단에 형성되는 구멍으로 이루어지는 UV 조사 장치를 제공함으로써 달성하였다.The object of the present invention is the body portion made of stainless steel made of a size of 80cm in height, 70cm in width, 60cm in width; Glass shelves are inserted at regular intervals so as to divide and use the inside of the main body; A guide installed at a predetermined interval on the side to support the glass shelf and to slide the glass shelf; UV sterilizing lamps installed on the top, side, and bottom of the main body; A plurality of on / off switches provided to selectively turn on / off the UV germicidal lamp; It was achieved by providing a UV irradiation device consisting of a hole formed in the upper end of the main body portion to be attached to the ground sample.
본 발명의 상기 목적은 어패류 및 식육에 UV를 조사하여 어패류 및 식육의 유해미생물을 사멸하고 증식을 제어하며 초기세균수를 감소시킴으로써 이의 위생학적 안정성 및 저장 안정성 증진시키는 어패류 및 육류의 선도유지용 자외선(UV)조사기와 이를 이용하여 어패류 및 육류의 선도를 유지하는 방법을 제공함으로써 달성하였다.The object of the present invention is to irradiate fish and shellfish meat with UV to kill harmful microorganisms of fish and shellfish, control the proliferation and reduce the initial bacterial count, thereby improving the hygienic stability and storage stability of the fish and meat to maintain the freshness of the UV rays Achieved by providing a (UV) irradiator and a method of maintaining the freshness of fish and shellfish using the same.
이하, 본발명의 실시예에 의한 어패류 및 육류의 선도유지용 자외선(UV) 조사 장치 및 이를 이용한 어패류 및 육류의 선도유지방법에 대하여 첨부된 도면을 참조하여 상세히 설명한다.Hereinafter, an ultraviolet irradiation (UV) irradiation apparatus for maintaining fresh fish and meat according to an embodiment of the present invention and a method for maintaining fresh fish and meat using the same will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 의한 UV 조사 장치의 사시도이다.1 is a perspective view of a UV irradiation apparatus according to the present invention.
도 2는 본 발명에 의한 UV 조사 장치의 정단면도이다.2 is a front sectional view of a UV irradiation apparatus according to the present invention.
* 도면의 주요부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings
1, 2, 3, 4 : 온오프 스위치1, 2, 3, 4: on-off switch
11, 12, 13 : 유리 선반11, 12, 13: glass shelves
21, 22, 23, 24, 25, 26, 27, 28 : UV 살균등UV germicidal lamps 21, 22, 23, 24, 25, 26, 27, 28
31, 32, 33, 34, 35, 36 : 유리 선반 가이드31, 32, 33, 34, 35, 36: glass shelf guide
H : 구멍 (육시료 부착 걸이용)H: hole (for hook with meat sample)
B : 본체부B: main body
도 1은 본 발명에 의한 UV 조사 장치의 사시도이고, 도 2는 본 발명에 의한 UV 조사 장치의 정단면도이다.1 is a perspective view of a UV irradiation apparatus according to the present invention, Figure 2 is a front sectional view of the UV irradiation apparatus according to the present invention.
도 1 및 도 2에 도시된 바와 같이, 본 발명에 의한 UV 조사 장치는 높이 80cm, 가로 70cm, 폭 60cm의 크기로 제작된 스테인레스 재질의 본체부(B)와; 상기 본체부(B) 내부를 분할하여 사용할 수 있도록 일정간격으로 삽입되는 유리선반 (11,12,13)과; 상기 유리선반(11,12,13)을 지지하는 동시에 유리선반을 슬라이딩할 수 있도록 측면에 일정간격으로 설치되는 가이드(31,32,33,34,35,36)와; 상기 본체부(B)의 상단, 측면, 하단에 설치되는 UV 살균등(21,22,23,24,25,26,27,28)과; 상기 UV 살균등(21,22,23,24,25,26,27,28)을 선택적으로 온오프할 수 있도록 구비되는 다수개의 온오프 스위치(1,2,3,4)와; 육시료를 부착하여 걸 수 있도록 본체부 상단에 형성되는 구멍(H)으로 이루어진다.As shown in Figure 1 and 2, the UV irradiation apparatus according to the present invention is a stainless steel body portion (B) made of a size of 80cm in height, 70cm in width, 60cm in width; Glass shelves (11, 12, 13) inserted into the main body (B) at a predetermined interval so as to divide and use; Guides (31,32,33,34,35,36) installed at predetermined intervals on the side to support the glass shelves (11, 12, 13) and to slide the glass shelves; UV sterilizing lamps (21, 22, 23, 24, 25, 26, 27, 28) installed at the top, side, and bottom of the main body (B); A plurality of on / off switches (1, 2, 3, 4) provided to selectively turn on / off the UV germicidal lamps (21, 22, 23, 24, 25, 26, 27, 28); It consists of a hole (H) formed in the upper end of the main body portion to attach the six samples.
상기 UV 살균등은 각 8개의 UV lamp(10∼100W)를 설비하였고, 내부의 사면체에 UV lamp를 설비하여 온오프스위치(1,2,3,4)를 이용하여 부분적으로 전원의 작동을 가능하게 하였다.The UV germicidal lamp is equipped with eight UV lamps (10 to 100W), and a UV lamp is installed on an internal tetrahedron to enable partial power operation using on / off switches (1, 2, 3, and 4). It was made.
예를 들면, 1번 스위치는 UV 살균등(1,2)를 온오프하는 스위치이며, 2번 스위치는 UV 살균등(3,4)를 온오프하는 스위치이며, 3번 스위치는 UV 살균등(5,6)를 온오프하는 스위치이며, 4번 스위치는 UV 살균등(7,8)를 온오프하는 스위치이다.For example, switch 1 is a switch for turning on / off the UV germicidal lamp (1,2), switch 2 is a switch for turning off the UV germicidal lamp (3,4), and switch 3 is a UV germicidal lamp ( 5, 6) is a switch for turning on and off, switch 4 is a switch for turning on and off the UV germicidal lamp (7,8).
내부는 스테인레스 철강으로 제작하고 전후면에는 유리문을 사용하여 개폐가 가능하도록 설비하였다. 그리고 상부는 직경 10㎝의 타원형 구멍을 내고 육시료를 매달 수 있도록 설비하였다. 내부시료를 보존하기 위한 설비는 각 유리를 이용한 받침대(가로 : 세로 = 58㎝ : 58㎝)를 2∼3개 부착하고 제거가 가능하도록 하였다.The inside is made of stainless steel and the front and rear sides are equipped with glass doors to open and close. And the upper part was equipped with an elliptical hole 10 cm in diameter to hang the six samples. The equipment for preserving the internal sample was attached to two or three pedestals (width: length = 58 cm: 58 cm) using each glass to enable removal.
본 발명의 UV조사기는 40W의 자외선 살균등을 사용하며 UV조사거리는 25㎝의 높이를 유지하고 어패류와 식육을 상기 UV조사기 내의 플라스틱 접시 위에 놓고 무균실안에 설치된 UV자외선으로 0∼30분간 조사한다.The UV irradiator of the present invention uses a 40W ultraviolet sterilization lamp and maintains a UV irradiation distance of 25 cm and places fish and meat on a plastic dish in the UV irradiator for 0-30 minutes with UV ultraviolet rays installed in a clean room.
재오염의 우려가 있으므로 어패류와 식육류는 UV가 조사된 후 바로 섭취되는 것이 좋고 어패류와 식육류는 섭취할 때의 상태로 조제한 후 UV를 조사하는 것이 바람직하다.Since there is a risk of re-contamination, it is preferable that seafood and meat are ingested immediately after UV irradiation, and seafood and meat are preferably prepared after ingestion.
이하, 본 발명의 구체적인 구성 및 작용을 실시예에 의해 더욱 상세히 설명한다. 단, 하기의 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명의 권리범위가 이들에만 한정되는 것은 아니다.Hereinafter, the specific configuration and operation of the present invention will be described in more detail by examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.
실시예 1Example 1
껍질, 내장 및 머리를 제거한 1,000g의 광어포를 생선회의 섭취가 가능한 상태인 가로 : 세로 = 7㎝ : 1㎝의 크기 즉, 슬라이스(슬라이스당 3 ±1g) 형태로 조제하였다. 그리고 시료의 무게는 평균 30g의 중량을 사용하였으며 UV를 조사하지 않은 대조구 및 5, 10, 20분간 UV를 조사한 처리구로 하여 생선표면의 항균력을 조사하였으며, 호기성 미생물수의 분석을 위하여 표면세척법(standard rinse method)을 실시하였다. 즉, Whirl-Pak sample bag에 시료 30g과 동량의 멸균한 0.1%(w/v) 펩톤수(Difco, USA)를 넣고 50회 좌우로 진탕하였다. 그 후 시료를 취하여 멸균한 0.1% 펩톤수를 이용하여 적합한 농도로 희석하였으며 도말법을 이용하여 멸균한 표준평판배지(Difco, USA) 위에 도말하였다. 접종한 배지가 내포된 페트리디쉬는 35±1의 배양기에서 48시간 배양 후 형성된 집락을 Log CFU/g 으로 환산하여 표시하였다. 통계분석은 SAS 프로그램(1991)을 사용하여 분석하였으며, 그 결과를 다음의 표 1에 나타내었다.1,000 g of flounder, shells, intestines, and heads removed, were prepared in the form of slices (3 ± 1 g per slice) in a size of width: length = 7 cm: 1 cm in which sashimi can be ingested. The average weight of the sample was 30g, and the antimicrobial activity of the surface of the fish was investigated using UV-treated control and UV-treated treatment for 5, 10, 20 minutes. standard rinse method). That is, 30 g of the sample and the same amount of sterilized 0.1% (w / v) peptone water (Difco, USA) were put into a Whirl-Pak sample bag and shaken 50 times from side to side. Samples were then taken and diluted to a suitable concentration with 0.1% peptone water sterilized and plated onto standard plate medium (Difco, USA) sterilized using the smear method. Petri dishes containing the inoculated medium were expressed in terms of Log CFU / g colonies formed after 48 hours of incubation in a 35 ± 1 incubator. Statistical analysis was analyzed using the SAS program (1991), the results are shown in Table 1 below.
상기 표1을 통해서 알 수 있듯이 UV를 조사하지 않은 대조구 시료는 6.65 Log unit, 5분 동안 UV를 조사한 시료는 5.95 Log CFU/g의 호기성 세균수가 내재하였다. 10분 동안 UV를 조사한 시료는 5.9 Log unit, 20분 동안 UV를 조사한 시료는 5.85 log unit의 호기성 세균수가 내재하였다.As can be seen from Table 1, the control sample that was not irradiated with UV was 6.65 Log units, and the sample irradiated with UV for 5 minutes contained 5.95 Log CFU / g of aerobic bacteria. The UV-irradiated sample for 10 minutes was 5.9 log units, and the UV-irradiated sample for 20 minutes contained 5.85 log units of aerobic bacteria.
본 발명의 결과 UV의 조사시간이 0∼20분까지 증가함으로서 광어포에 존재하는 세균수의 감소에 효과적이었다. 그리고, UV 조사량의 증가에 의하여 조사시간의 단축 및 어패류표면을 위생화 하는데 보다 효과적이며 항균력 증진을 유도할 수 있는 것으로 나타났다.As a result of the present invention, the irradiation time of UV was increased from 0 to 20 minutes, which was effective in reducing the number of bacteria present in the flounder. In addition, it was found that the increase in the amount of UV irradiation is more effective in reducing the irradiation time and sanitizing the surface of fish and shellfish, and inducing antibacterial activity.
실시예 2Example 2
신선한 소고기등심 1,000g을 슬라이스(슬라이스당 18 ±2g) 형태로 조제하였다. 그리고 시료의 무게는 평균 30g의 중량을 사용하였으며 UV를 조사하지 않은 것을 대조구로 하고 5, 10, 20분간 UV를 조사한 것을 처리구로 하여 소고기 표면의 항균력을 조사하였으며, 호기성 미생물수의 분석을 위하여 상기 실시예1에서 사용한 것과 같은 표면세척법(standard rinse method)을 실시하였으며, 통계분석은 SAS 프로그램(1991)을 사용하여 분석하였으며, 그 결과를 다음의 표 2에 나타내었다.1,000 g of fresh beef fillet was prepared in the form of slices (18 ± 2 g per slice). In addition, the weight of the sample was used as an average of 30g weight was not irradiated with UV as a control and irradiated with UV irradiated for 5, 10, 20 minutes as a treatment, the antimicrobial activity of the beef surface was examined, for the analysis of aerobic microbial The surface rinse method (standard rinse method) as used in Example 1 was performed, and statistical analysis was performed using the SAS program (1991), and the results are shown in Table 2 below.
상기 표2를 통해서 알 수 있듯이, UV를 조사하지 않은 대조구 시료는 7.26 log unit, 5분 동안 UV를 조사한 시료는 6.86 log unit의 호기성 세균수가 내재하였다. 10분 동안 UV를 조사한 시료는 6.65 log unit, 20분 동안 UV를 조사한 시료는 6.54 log unit의 호기성 세균수가 내재하였다.As can be seen from Table 2, the control sample was not irradiated with UV was 7.26 log unit, the sample irradiated with UV for 5 minutes was 6.86 log unit of aerobic bacteria was inherent. The sample irradiated with UV for 10 minutes was 6.65 log units, and the sample irradiated with UV for 20 minutes had 6.54 log units of aerobic bacteria.
본 발명의 결과 UV의 조사시간이 0∼20분까지 증가함으로서 소고기에 존재하는 세균수의 감소에 효과적이었다. 그리고 UV 조사량의 증가에 의하여 육표면을 위생화 하는데 보다 효과적이며 항균력 증진을 유도할 수 있는 것으로 나타났다.As a result of the present invention, the irradiation time of UV was increased from 0 to 20 minutes, which was effective in reducing the number of bacteria present in beef. In addition, it was found that the increase of UV irradiation amount is more effective in sanitizing the meat surface and inducing antibacterial activity.
실시예 3Example 3
본 실시예는 UV 조사법이 돼지고기 등심 표면의 호기성 세균수(APC)와 관능평가에 미치는 영향을 분석하기 위하여 돼지고기를 Whirl-Pak sample bag(Fisher Chemical Co., USA)에 넣고 주사바늘로 탈기 후 sealer(Fish한 Chemical Co., USA)로 밀봉한 후, 0℃ 냉장 조건에서 저장하면서 실시하였다.In this example, in order to analyze the effect of UV irradiation on the aerobic bacterial count (APC) and sensory evaluation of the pork fillet surface, the pork was placed in a Whirl-Pak sample bag (Fisher Chemical Co., USA) and degassed with a needle. After sealing with a sealer (Fish Chemical Co., USA), it was carried out while stored in refrigerated conditions 0 ℃.
신선한 돼지고기등심 5㎏을 슬라이스(슬라이스당 18 ±2g) 형태로 조제하였다. 그리고 시료의 무게는 평균 50g의 중량을 사용하였으며 UV를 조사하지 않은 것을 대조구로 하고 5, 10, 20, 30분간 UV를 조사한 것을 처리구로 하여 돼지고기 표면의 항균력을 조사하였으며, 호기성 미생물수의 분석을 위하여 상기 실시예 1에서 사용한 것과 같은 표면세척법(standard rinse method)을 실시하였다. 시료의 관능평가는 9점 등급제로 하여 10인의 훈련받은 심사원에 의하여 수행하였으며 풍미, 외관 및 냄새의 기호도에 따라서 저장시료로부터 3일 또는 4일 간격으로 취하여 평가하였다. 신선육의 점수를 5점으로 하고 처리구가 대조구보다 더 싫은 경우는 1∼4점, 가장 싫은 경우는 1점 그리고 처리구가 대조구보다 더 좋은 경우는 6∼9점, 가장 좋은 경우는 9점으로 등급하였다.5 kg of fresh pork fillet was prepared in the form of slices (18 ± 2 g per slice). The average weight of the sample was 50g, and the control group was UV-irradiated for 5, 10, 20 and 30 minutes, and the antimicrobial activity of pork surface was examined. For the same surface rinse method (standard rinse method) as used in Example 1 was carried out. The sensory evaluation of the samples was carried out by 10 trained examiners with a 9-point grading system and evaluated at 3 or 4 day intervals from storage samples according to the taste, appearance and odor preference. The fresh meat score was 5 points, and the treatment group scored from 1 to 4 points for the most unfavorable than the control, 1 point for the most unfavorable, and 6 to 9 points for the better than the control, and 9 points for the best. .
통계분석은 SAS 프로그램(1991)을 사용하여 분석하였으며, 그 결과를 다음의 표 3, 표 4 및 표 5에 나타내었다.Statistical analysis was analyzed using the SAS program (1991), the results are shown in Table 3, Table 4 and Table 5 below.
상기 표 3에 나타낸 바와 같이, 0℃ 냉장온도로 저장하기 이전 UV를 조사하지 않은 대조구 시료는 3.04 Log CFU/g, 30분동안 UV를 조사한 시료는 2.23 Log CFU/g의 호기성 세균수가 내재하였으나, 0℃의 냉장온도로 20일동안 저장한 결과, 대조구는 5.37 Log CFU/g, 20분동안 UV를 조사한 시료는 4.31 Log CFU/g의 호기성 세균수가 내재하였으며, UV 처리구는 대조구보다 호기성 세균수(APC)의 유의적 감소(P〈0.05)를 나타내었다. 이를 통하여 UV의 조사시간의 증가가 0℃ 냉장온도로 저장하는 동안 돼지고기에 존재하는 세균수의 감소에 효과적임을 확인할 수 있었다.As shown in Table 3, the control sample that was not irradiated with UV before storage at 0 ° C. refrigeration temperature was 3.04 Log CFU / g, the sample irradiated with UV for 30 minutes was 2.23 Log CFU / g of aerobic bacteria water, After 20 days of storage at 0 ° C., the control group contained 5.37 Log CFU / g, and the sample irradiated with UV for 20 minutes had 4.31 Log CFU / g of aerobic bacteria. APC) showed a significant decrease (P <0.05). Through this, it was confirmed that the increase in the irradiation time of UV is effective in reducing the number of bacteria present in pork during storage at 0 ℃ refrigeration temperature.
0℃의 냉장온도로 저장하기 이전 UV를 조사하지 않은 대조구와 UV 처리구의 냄새에 대한 관능평가 결과는 상기 표 4에 나타낸 바와 같이, 저장 5일동안 신선한 대조구와 유의적 차이(P〈0.05)가 없었으나, 저장기간 10일에서 20일까지는 신선한 대조구보다 낮은 등급으로 나타났다.As shown in Table 4, the sensory evaluation results for the odors of the control and UV treatments that were not irradiated with UV before storage at 0 ° C. were significantly different from the fresh control (P <0.05). However, storage periods of 10 to 20 days were lower than fresh controls.
0℃ 냉장온도에서 저장하기 이전 UV를 조사하지 않은 대조구와 UV 처리구의 외관(appearance)에 대한 관능평가 결과, 저장 5일동안 신선한 대조구와 유의적 차이(P〈0.05)는 없었으나, 저장기간 10일에서 20일까지는 신선한 대조구보다 낮은 등급으로 평가되었다.As a result of sensory evaluation on the appearance of the control and UV treatments that did not irradiate with UV before storage at 0 ° C., there was no significant difference (P <0.05) from the fresh control for 5 days, but storage period 10 Days to 20 days were rated lower than fresh controls.
실시예 4Example 4
본 실시예는 UV 조사법이 돼지고기 볼기(ham) 표면의 호기성 세균수(APC), TBA 및 색도(Hunter color-L, a, b)에 미치는 영향을 분석하기 위하여 돼지고기를 Whirl-Pak sample bag(Fisher Chemical Co., USA)에 넣고 4℃ 냉장 조건에서 저장하면서 실시하였다.In this embodiment, the pork was Whirl-Pak sample bag to analyze the effect of UV irradiation on the aerobic bacterial count (APC), TBA and color (Hunter color-L, a, b) of the pork ham (ham) surface (Fisher Chemical Co., USA) was carried out while stored in 4 ° C refrigerated conditions.
시료는 신선한 돼지고기 볼기(ham) 5㎏을 슬라이스(슬라이스당 18 ±2g) 형태로 조제하였으며, 시료의 무게는 평균 50g의 중량을 사용하여 UV를 조사하지 않은 것을 대조구로 하고 5, 10, 20, 30분간 UV를 조사한 것을 처리구로 하여 돼지고기 표면의 항균력을 조사하였다. 호기성 미생물수의 분석을 위하여 상기 실시예 1에서 사용한 표면세척법(standard rinse method)을 실시하였고, 돼지고기 시료에 대한 지방산패에 대한 분석은 각 시료의 TBA(2-Thiobarbituric acid)가를 Salih 등의 방법으로 실시하였다. 또한 돼지고기의 육색 변화는 Hunter color(Hunter Lab, Color Difference Meter, Model D-25M)에 의한 colorimeteric analytical method는 L, a, b, scale을 이용하여 single processor와 optical sensor가 부착된 색차 분석기를 이용하여 분석하였다.The sample was prepared in the form of slices (18 ± 2g per slice) of 5kg fresh pork ham (ham), and the weight of the sample was a control group that was not irradiated with UV using an average weight of 50g 5, 10, 20 , 30 minutes of UV irradiation as a treatment was investigated the antimicrobial activity of pork surface. In order to analyze the aerobic microbial number of the surface rinse method (standard rinse method) used in Example 1 was carried out, the analysis of fatty acid plaques for pork samples, TBA (2-Thiobarbituric acid) value of each sample, Salih et al. It was carried out by the method. In addition, the color change of pork was measured by Hunter color (Hunter Lab, Color Difference Meter, Model D-25M) using colorimeter analytical method using L, a, b, scale using color difference analyzer equipped with single processor and optical sensor. The analysis was carried out.
통계분석은 SAS 프로그램(1991)을 사용하여 분석하였으며, 그 결과는 다음의 표 6, 7 및 8에 나타내었다.Statistical analysis was analyzed using the SAS program (1991), the results are shown in Tables 6, 7, and 8.
실험결과 표 6에 나타낸 바와 같이, 4℃ 냉장온도에서 저장하기 이전 UV를 조사하지 않은 대조구 시료는 3.23 Log CFU/g, 30분동안 UV를 조사한 시료는 2.20 Log CFU/g의 호기성 세균수가 내재하였으나, 4℃에서 5일동안 저장한 후 대조구는 5.36 Log CFU/g, 30분동안 UV를 조사한 시료는 4.48 Log CFU/g의 호기성 세균수가 내재하였으며, UV 처리구는 대조구보다 호기성 세균수(APC)의 유의적 감소(P〈0.05)를 나타내었다.As shown in Table 6, the control sample that did not irradiate with UV before storage at 4 ℃ refrigeration temperature was 3.23 Log CFU / g, the sample irradiated with UV for 30 minutes was 2.20 Log CFU / g of aerobic bacteria After 5 days of storage at 4 ° C, the control group had 5.36 Log CFU / g and the sample irradiated with UV for 30 minutes had 4.48 Log CFU / g of aerobic bacteria. A significant decrease (P <0.05) was shown.
UV의 조사시간 증가에 따라 4℃ 냉장 조건에서 저장하는 동안 돼지고기에 존재하는 세균수의 감소를 통하여 UV 조사량의 증가에 의한 육표면의 위생화 및 항균력 증진에 효과적임을 확인할 수 있었다.As the irradiation time of UV increased, the number of bacteria in pork was reduced during storage at 4 ℃ refrigerated condition, and it was confirmed that it is effective for hygiene and antimicrobial activity of meat surface by increasing UV irradiation amount.
상기 표 7에 나타낸 바와 같이, 4℃의 냉장온도로 저장하기 이전 UV를 조사하지 않은 대조구 시료의 TBA가는 0.95, 30분동안 UV 처리한 시료는 0.105로 증가하였으나, 4℃ 냉장온도로 5일동안 저장한 후 UV를 처리하지 않은 대조구의 TBA가는 0.107, 30분동안 UV 처리한 시료는 0.129로 유의적 증가(P〈0.05)를 나타내었다.As shown in Table 7, the TBA value of the control sample that was not irradiated with UV before storage at 4 ° C. was increased to 0.905, and the UV treated sample was increased to 0.105 for 30 minutes, but at 4 ° C. for 5 days. After storage, the TBA value of the non-UV treated control group was 0.107 and the UV treated sample for 30 minutes showed a significant increase (P <0.05).
상기 표 8에 나타낸 바와 같이, 4℃의 냉장조건으로 저장하기 이전과 5일 저장동안의 UV를 조사하지 않은 대조구와 UV 처리구의 Hunter color-L, a 및 b가는 유의적 차이가 없었다. 이를 통하여 돼지고기의 표면에 UV 조사는 색도의 변화에 영향을 주지 않음을 확인할 수 있었다.As shown in Table 8, there was no significant difference between Hunter color-L, a, and b values of the control and UV treated groups that were not irradiated with UV before and during 5 days of storage at 4 ° C. refrigeration conditions. Through this, it was confirmed that the UV irradiation on the surface of the pork does not affect the change in chromaticity.
이상 발명의 상세한 설명에서 확인할 수 있는 바와 같이, 본 발명의 방법에 의해 처리된 어패류, 식육은 그 표면에 생길 수 있는 유해 미생균이 위생적이고 안정한 방법으로 살균되어 식육에 존재하는 세균의 증식을 초기 생산 및 시판전에 효과적으로 감소시키고 자칫하면 부패되기 쉬운 여름철에도 생선회 및 육회의 섭취를 가능하게 하고 소비를 증진함으로서 식육 판매업자의 경제적 소득은 급속히 증가하게 될 수 있다.As can be seen from the detailed description of the present invention, the fish and shellfish treated by the method of the present invention are sterilized in a sanitary and stable manner by the harmful microorganisms that may occur on the surface of the shellfish and the meat to initiate the growth of the bacteria present in the meat. The economic income of meat sellers can increase rapidly by effectively reducing pre- and post-marketing and enabling consumption of sashimi and meat sashimi and increasing consumption even during the perishable summer months.
그리고 UV 조사기 설치후 영구적으로 사용가능하며 인건비가 요구되지 않고 육질의 변화를 최소화할 수 있는 장점이 있다.And it can be used permanently after installing the UV irradiator, labor costs are not required and there is an advantage that can minimize changes in meat quality.
또한, 본원발명의 선도유지방법을 육도매점, 소매점, 백화점 및 도축장에서 활용하는 경우에 식육의 안정성을 확보할 수 있어서 그 수요가 증대될 수 있을 뿐 만 아니라, 부패되거나 미생물에 감염된 어패류 및 식육을 섭취하는 것을 방지할 수 있으므로 국민건강에 이바지할 수 있다는 효과를 갖는다.In addition, when the leading maintenance method of the present invention is used in meat wholesalers, retail stores, department stores, and slaughterhouses, the stability of the meat can be secured, and the demand thereof can be increased. Because it can prevent intake, it can contribute to national health.
Claims (4)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990049256 | 1999-11-08 | ||
| KR19990049256 | 1999-11-08 |
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| Publication Number | Publication Date |
|---|---|
| KR20010050007A true KR20010050007A (en) | 2001-06-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020000045724A KR20010050007A (en) | 1999-11-08 | 2000-08-07 | Method and said equipment for improvement of self-life and safety of fish/shellfish and meat by utilizing UV irradiation |
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| KR (1) | KR20010050007A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100442799B1 (en) * | 2001-11-22 | 2004-08-04 | 위니아만도 주식회사 | The apparatus and method for ripening and storing a beef |
| KR100473718B1 (en) * | 2002-03-04 | 2005-03-08 | 강문구 | sliced raw fish supply method |
| KR100813159B1 (en) * | 2006-10-30 | 2008-03-17 | (주)구룡촌 | Infrared, ultraviolet sterilization equipment of kwamegi |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4484517A (en) * | 1981-03-16 | 1984-11-27 | Gottfried Amann & Sohn Gesellschaft Mbh & Co. | Unit for the storage and aging of meat and sausages |
| JPH0260543A (en) * | 1988-08-29 | 1990-03-01 | Kureha Chem Ind Co Ltd | Sterilization of vacuum-packed raw meat |
| JPH06319439A (en) * | 1993-05-15 | 1994-11-22 | Kyodo Kumiai Tokushima Pref Gov Nanbu Gijutsu Kaihatsu Kenkyukai | Device for sterilizing small fish |
-
2000
- 2000-08-07 KR KR1020000045724A patent/KR20010050007A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4484517A (en) * | 1981-03-16 | 1984-11-27 | Gottfried Amann & Sohn Gesellschaft Mbh & Co. | Unit for the storage and aging of meat and sausages |
| JPH0260543A (en) * | 1988-08-29 | 1990-03-01 | Kureha Chem Ind Co Ltd | Sterilization of vacuum-packed raw meat |
| JPH06319439A (en) * | 1993-05-15 | 1994-11-22 | Kyodo Kumiai Tokushima Pref Gov Nanbu Gijutsu Kaihatsu Kenkyukai | Device for sterilizing small fish |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100442799B1 (en) * | 2001-11-22 | 2004-08-04 | 위니아만도 주식회사 | The apparatus and method for ripening and storing a beef |
| KR100473718B1 (en) * | 2002-03-04 | 2005-03-08 | 강문구 | sliced raw fish supply method |
| KR100813159B1 (en) * | 2006-10-30 | 2008-03-17 | (주)구룡촌 | Infrared, ultraviolet sterilization equipment of kwamegi |
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