J Korean Soe Food Sei Nutr aasgaaeas 3914), 687 ~693(2004) AO ZA} SAOe| FSHS SSAA7 SA Ber] Ag0/ 50H) OAS SH: 1 sea Soe NSS QNS|- UBS". FS! OFA". HIS? ASB? ols - MBS Effects of Combined Treatment of Gamma Irradiation and Addition of Rosemary Extract Powder on Ready-to-Eat Hamburger Steaks: 1. Microbiological Quality and Shelf-life Sang-Hee Oh’, Jang-Ho Kim', Ju-Woon Lee', You: Jong-Goon Kim’, Hyo-Ku Lee” and Myung-Woo Byun’ "Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, Daejeon 505-353, Korea “Dept. of Human Life Science, Seiong University, Seoul 143-747, Korea "Dept. of Food Technology, Kongiu National University, Chungnam 340-802, Korea Abstract ‘The objective of this study was to evaluate the combined treatment effect of gamma irradiation and rosemary extract powder on ready-to-eat hamburger steaks, After irradiation at 5, 10 and 20 kGy, hamburger steaks man— tufactured with rosemary extract powder (200 and 500 pom) were storod at 5°C for 4 months and at 30°C for 3 weeks. Total aerobic bacteria count of the ready-to-eat hamburger steak was approximately 5 log CFU/g level. All doses of gamma irradiation were effective in reducing the population of total aerobic bacteria and coliform bacteria in hamburger steaks. In hamburger steaks irradiated at 20 kGy, the microbial growth was not observed during storage. The shelf-life of hamburger steaks were determined by microbiological counts ‘of 10°~ 10’ CFU/e and those of the steaks irradiated at 0,5 and 10 kGy were ranged among 14, 28~42 and 98~112 days, respectively. The shelf-life of both irradiated hamburger steaks added with 500 ppm rosemary extract powder at § and 10 kGy was extended more 14 days than non-added sample. Results suggested that both gamma irradiation and rosemary extract powder may improve the shelf~stability of ready-to-eat ham~ burner steak. However, when the storage temperature was abused (30°C), the rosemary extract powder had not sufficient effect on the shelf—stability of hamburger steaks. Key words: hamburger steak, gamma irradiation, rosemary extract, microbiological, shelf-life Ae Sito] HSA ese) aol Ae) ARs lol SE SANS AL HEY SAS HFA] AGE AT AS ARH ANTES BSS SAS USS aa 82}1(convenience food) 8! 4-4 414 (ready-to-cat/ready to-cook foods)®] $27} S7H EHD. oS FAAS A) 7) 1A} 3 ape] ee] Ae Bo} eyo} abe HAS HEAR) AH wgGo) aad Sts st TO ole BAS HEMEL BA wee Ea} spo) oly 9} 24 2419) Ye] ane aD HES LO Bala eV} APD). $4 MES A EE YES YEVME FEMA olelet HaSe dodo} mwbyun@kaerirekr Phone’ 82-42-858-8060, Fax: 82~#2-868-8043 ogo} 2H Yai ah PAL + Q1EH2). Sel, Listeria monocytogenesst 2 WE LAAT BEG Me NE FE) APL 2 ASH IAA obs VU EA A WS + UH). SASS "BRA AGS ABsp] WR WH) Bap ee] ATR NL A-6), 91 48 Mole UC 44 67 Hts a SE SMH), Be, 2Afel (Rosmarinus officinalis) ALE Ao AA GARS AEs]o} 2 04(), Bot Babs yoy,688 SAS] WAN EE OLA MAE ASE ORF DE SUSE ASHI), antihepatotoxic activity(11), anti- AIDS activity(12), Ho) 80l(13) B YeLH 4) $2] a} 4 740] Maslw get WL VES ole 1S So} SERAISHE SEER Mw8hSH oe, Djenane $16) 2 Aad Sale Aso] I ots ST vt sled. ASAD AVS AB LES Bo] AS AR SED FAN SES SA VT Hd aL RE SA 9) B48 Wah lags) da wo be Sa ashen) Heel uae S pat Nae Sal SiSe1L(8) L VFI AD |S Fass} $71 US ASA M7} Waal UE atch HLS Deel ples Mish dale deal 22ebel REE ES YS alelspo} SA] Quiz| Aelolas ogee U8 DAA AL SPS A7HBSL 2, WALA Sh he AAS Vasil, ASADY LL ez Mol ola weal SAE Be lle] 2 hee Zaps. AES ae eul7] Acholao} a Baldo AE WA Alo] Table Lf we] AL 2 PARE Sut FT Salo} sd] Selshstch. ze) SRL Ao] VES MVEA ol SAMI mixer, Falsf Co., Barcelona, Spain)ell 2 60 rpm/mins] E19} £4} BE, 24 EN DE, 3A SPS 1B UA Atel ‘Table 1. Formula for manufacturing hamburger steak ‘Materials Content (96) Remarc? Beef (round part) 124 1 Pork (ham part) 3a 1 Pork back fat 184 1 Iced water 6 1 Ginger 10 Onion a5 Egg white 43 2 ‘Tomato catsup 16 2 Isolated soy protein 4 2 mn a 0.05 1 063 1 Flavor enhancing wine OL 1 Black pepper povider 021 1 Red color reagent oat 1 “Trisodium phosphate 021 1 Sugar 088 1 ‘Antioxidant 1 ‘Sum’ 100) Numbers in remark indicate the order of addition of materials Antioxidant indicates rosemary extract powder and was ‘added with 200 or 500 ppm co total weight. Ieed water of the equal weight was used as control EA}eL Oo}, SAP] FSU Rosemary Gold, Cedar~ vale Natural Health Ine., Cedar Vale, USA) 17} £4] AU yaad. £314 (meat mixture) 50 g& mouldSx5% ¢ Lom) 14-849} 10 m2) ems BEF 7M leet ath. ELE 85°C AIL Cooker(NU-VU ES-3 cooker, Food Service System, Menominee, USA) 4) $427} TSC7E SD d7pal AREF ABol al Myatt Deol esp Pe7t else] gal Qa Sah 2Abl(MULTIVAC, Wolferrxchwenden, Germany) £4} 7)71(Leepack, Han~ ‘guk Electronic, Gyungi, Korea) °-88e] £§}7bA(CO: EN, 25: 79)% alah, Salsbo] Baysiste, Wore SAL St az ALB A139) AHA EAH A141 10% Ci, Co-60 AHL AFA] 22UR-70 gamma irradiator, MDS Nordion, Canada) °) B34] ALOLVOAA £9 10Gy) AGS HEAT 015,10 8 2OkGy7F AES Aahehsh ou, alse] tel © Cetic cerous dosimeter(Bruker Instruments, Rheins~ tetten, Germany} AE-8}o} & HPALBS] 2a} ALBey SUCH aPOHE APY ALS SCA] 471) Seb We aah OF VALS AGS AALS, SALAS Sah CoA] Fb ABA 1B abst. 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CFU LE A Ae 2a Pa} BES] abl) lal 9a 7} AZ el Fhe} shou, 1a tals} Bd datale) 4 Ase Sl AYA Yoh Uo] Masta yA STCAA 2A, 5 kGy AAR A 4~ OTM Lah Adel sestelaleh 10 KGy 24H SC AAP OTERO $e] Gabsto] a1 14184 HAs Table 482 SCA] 16713] APPAR: Eat Sma] Bd Bish dob ate Beale ae Aetel a 1% 3714 B9) AHS GS BAS Asholeh. Bd SAI Qa A710 Ae) LF Aaa Sot 10 KGy 24} FI AFAR DUA BE) AHO] BAA) UE. BAVA DoH) aaiael S7HLES VAA17I7b A) AAS Coded ogo) SIA) Be a1 ea ada Ast Olea Aa ah, Ab H2] a] 71200] wh SATME AITAG AL GH SAM Yah 1g} AA RASA AANA] Eo] ble} A) ASS] AERA AB] ASA Ne td des eos, ‘Table 2. Microbial counts of hamburger steaks combined with rosemary extract powJer immediately after irradiation (Unit! log CFU/e) [Rosemary concentration Dose “Total aerobic ‘Salmonella _ (opm) tkGiy) bacteria Soe issemmaatarisea ‘Shigella 0 502015" Nv? 2e2+04 ND ony 5 ND ND ND ND aaa 0 ND ND ND ND 2» ND ND ND ND 0 4848007 ND ND ND 5 ND ND ND ND eee 10 XD ND ND ND _ 2» XD ND ND. XD 0 4632023, ND 2a1z02i ND 5 ND ND ND ND oem 10 ND ND ND ND 2» XD ND ND. ND Tverage of # relates (can sandr deviation) “Not detected within the detection limit <10' CFU/g.0 asl ae URE OLE UNE BSE ol a ‘Table 3. Growth of total acrobic bacteria of gamma-irradiated hamburger steaks with rosemary extract powder during storage asc Cait og CPU) Rosemary Storage period (wesks) concentration DS Gon KG) 0 2 4 ss 2 “6 5024015" 7.684022 * - - - ~ om 5 "ND? a21t016 rosso = - : : 0 ND ND ND ND. ND 2240:7 5054022 76) 2 ND ND ND ND_ND_ND__ND ND : 5 siseo17 Ts7z013 == : : : ry 200 19, ND. ND ND ND 2212021 4562018 656036 20ND ND ND ND ND ND ND ND 0 amBz0m amit0% : - nosnen sip 3 ND 2512010 4222021 6s2015 - — — : : 7 10 ND ND ND ND ND 15384023 3484027 5542017 7620.22 2 ND ND ND ND OND ND ND ND ND Average of 4 replicates (mean sandard deviation). "Bar indicates no determination of cells because of spoilage "Not detected within the detection limit <10! CFU/g, ‘Table 4. Kinetic parameters of total aerobic bacterial growth and shelf-life of ready-to-eat hamburger steaks with rosemary extract powder during storage at 5'C a Rosemary concentration v0 » (day) Undetected day” — Shelt-life™ Dose (kGy) 1 one No? (log CFU/a) Bw (day) ‘caye) ‘aay ‘Control 5.02018" 0.19:+0,008 . 4 ° Rosemary 200, 4842017 005 £0.002 s “4 Rosemary 300 463023, 0.023:0.009 4 ‘Control 0 0.250.005 - owmary so SOND ND 1g0i022 smo = : - i 10 ND ND. ND ND ND ND ND 298041 5.16*0.12 2 ND ND. ND ND__ND ND ND__ND ND Tot detected within the detection limit <10" CFU/g average of 4 replicates (mean standard deviation) ‘Bar indicates no determination of cells because of spoilage. 20h] VEL cle aPslo}op Vee valrh ISM AMS] OLE BRIS aor Sab} ezche) REE WEA al AMS) AE SL SARWO ALS HE MBS 2V4 BS) AS WS} HAATHE Table 6, Tol Yeluiale. BE UVoS A ADS Sat SAcle] REE H Hi BAe} Sd Quiz| Aelolzral elle abe BALA, FAR AGS 0) AES Hela Wak Ch 7h SAY AA SEG SMA BS AEG, 10 kGy ZAP AF, SULLA, FEF 10~10" CFU/o clea] Po YS Bolted Ae ARE 0, 5 8 10 kGy AHP} AE <1, 3, 15818) teh. WAR ALMA] sh bart AZ AAAS AH Abo a) BES} VES ALES 71st APRA) AAA AF-S SE SF ABEL SC ABA ol 0.02~025 day to] 12 VR, B0°C141 $= 031~0.43 day Ve. 714521781] aH 21 OLDE °1 10g Sbs)o} a7 aa AS aE BL SHE slash, zed ab ads el Aeatabela, SAPS] TAH] ME AhTel wal aEAASL ol, zaobe) PR Arbol SIAL soles Mash. &, 7A} VLE BRAY YA FAS Azo] A]aso} pad Aol: AS UVES gle, Bache) AA arted ab hod aah ss HID + ahah. web 7 AAS M717 Mol VALS] AHS PG SASH 4 al auf, Aad Ae ALAS HE AS Ge 4 aL Ge Relabo}oy eh. ‘Table 6, Growth of total aerobic bacteria of gamma-irradisted hamburger steaks with rosemary extract powder during storage at 20°C (Unit! log CFU/g) Tosemy Tove cmon Gy) 9 i oe a —— {opm IO ne oO 502+0.15" 7.784024 em 5 ND” ND 8622015 - - o DS MS No” asesoms soto raso12 a SN re sao : ee 10 ND ND ND 4282027 © 5.41+0.28 a SoS 0 ams0a Tassos Sian ere Bosen TOU 0) ND. ND ND. SIBLO28 6542017 - so % Me SN P average of 4 replicates (mean standard deviation) Bar indicates no determination of cells because of spoilage. Not detected within the deteetion limit <10! CFU.ee AB AR OER LRA MNS IEE OLA LE ‘Table 7. Kinetic parameters of total aerobic bacterial growth and shelf-life of ready-to-eat hamburger steaks with rosemary extract powder during storage at 30°C Rosemary concentration y, 2 day") Undetected day” Sheltie" Dose (kGy) (opm) Ne! (low CFU‘) — tat” (ay dav) ‘aays) Control 5022015" 1.15023 - <1 0 Rosemary 200, 4844017 1832032 <1 Rosemary 500 463023, : es Control o 1 3 5 Rosemary 200 o 0890.10 1 3 Rosemary 500 o Lo1=031 1 3 Control ° 5 15 0 Rosemary 200 o 5 5 Rosermary 500 0 5 5 Tay means initial counts of total aerobie bacteria Roan Means maximum growth rate of total aerobic bacteria during storage periods. Growth rate is calculated to (N-NsVdays, detected day means that the period viable cell not detected limit <10! CFU/g. 2Sholflife means time for spoilage induced to reach N= 10°~10" “Mean + standard deviation. ‘Table 8, Growth of coliform bacteria of gamma~i irradiated hamburger steaks with rosemary extract powder during storage at 0" “(Unit oe CFU/e) Rosemary pose Storage period (days) concentration ‘oom GY) 0 3 5 7 ae 0 NDP zost01 - - - - 5 ND 5IT2017 739041 - - ae 10 ND secz024 4532027 20ND ND. ND © ND - 5 ND 7s-0R = Rosemary 20 19ND 2720 392e022 _% ND UN ND ND 0 ND ait01 S70=014 - 5 ~ Rowmary 500 8 ND ND - 4182015 - - 0 9 ND ND ND 26802] 364001 4ght0s3 a7 — 2 ND ND ND ND ND ND ND__ND TNot detected within the detection limit <10" CFU/g. Average of 4 replicates (mean standard deviation). "Bar indicates no determination of cells because of spoilage, eH subs} Bzohe] REIS WeAele aol] AMO]2E BCAA BFE ASAD AD ALE DE E] AR we Table 8] eb steD. wea SHE aab 1d PEE VE WY, 5, 10KGy Bh F A 3%, 5D el ASA YL}, 20kGy BAS AAA 27] SAEZ) Es Wath. 5, 719 9 Wah, Wah AB ATA} Ue) Bove TAA Nah Ay EAL ESA AGATE Bo] oa s} shoe}, 20 kGyAE aie WyEzo) A speslateh ee, 7 ALA SE Barbe] FEET Al Sah TVET! oF 1 log CPURAS Besse TRAQADAM Sze] Apo B714y Sato} NHANES) Basislosl, BAe] SAEs spE7 Se BTA ol aA Datei, 22 & ol, dor 2) AMS} BAC] BBEVS) eG alelol Tal abe) Be} PIR $US ALS welch, rep oleh z: 29) Pe AI RAIA Aol wola] Be} oh) SERVO Ae ee S48 av Aelolae) ab AS Myles Asalea] He ee Aedeh 2 4 BaF Sal eva] Ando zal gobal abs} aad AQ UTA dell 22cbele| FEET WEA E SHE Ar Veisheh. ol sal Behe] ABLES 0, 200, 500 poms} ‘52 AE SA air Adolag 0, 5, 109 20 kGy® AMEE ArhWAE WSC) alababeLa OLE 9) ASE ASL EAE A Behsh BAe BSE EL DEAE SA Bol] Avfol to] Aged otal BOE I Hol sheesh sal SAI AQOD) AVEaod Zaps} wavte] SRLG eset SA Ewa} Avloleeel wale ae 1 AeA SE Dae Basta $4 Well Acto) 19} a7) S714 Ba 25 log CFU/g] B24, ASH} ZAI 2} gb 7} AHHe) SI AGS VL DB AET FE Doe ge ALCP, S51, 20kGyS. LAP Yo]7] Avo] atolls Aah PDA) oda ASS BES etokeh. BEE IO 107 log CEU/gell 125% HE APRA She og 2 AAA) BI SAP RS 49 WR, 5 10 kGy BAS 224 B~A2, $8~12V0I ACH. 5 10 kGy LAF shel FEEDS 500 poms] SER WHILE of va) Fol w]e A}7] 20] 14d Aa shakeh. Bap} Sz, 4a BAVA BHA HAO Yah GA ev} Ach] 29} zap Aol Peden sacha] REL ated a Ashe aasla) dake. tel aad alate deal AS SD 1OKGyel4] FAH Hal Zvbo] HAE RS By BR LSS Ae) S7behs Wee debe. wAle| BH LHE SHAaHS] Aas aPC) Uae. £ Paseo, 2 det SMe, =e 1 Kim HY, Choi SH, Ju SE. 1996. A survey of the behaviors fon fast food restaurants, Korean J Dietary Culture 11 71-82, 2. Lee SH, Moon WS, Park KN, 2000. Antimicrobial activity ‘of Caesalpina sappan L. extracts and its effect on pro servation of ground meats. J Korean Soc Food Sei Nutr 2: 888-800, 3. Passos MHCR, Kuaye AY. 2002. 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