식육에 첨가한 피틴산의 항균효과와 항산화능

Phytic acid was purified from rice bran and applied to meats. Then, its antimicrobial and antioxidant activities were examined to investigate its availability as a food preservative. When Salmonella Typhimurium KCCM 11806 was cultivated in tryptic soy broth added with phytic acid, the growth of S. Typhimurium was completely inhibited at the concentration of 1% (w/v) phytic acid. Similarly, the growth of Escherichia coli O157:H7 was reduced by 3.0 log scale when 1% (w/v) phytic acid was added to the growth medium. When Salmonella Typhimurium was inoculated onto fresh chicken, fork, and beef supplemented with phytic acid followed by incubation at 37°C for 24 hr, the antimicrobial activity of phytic acid was dependent on the concentration of phytic acid, and the growth of Salmonella Typhimurium was reduced by 3 log scale at 1% (w/v) phytic acid. When phytic acid was applied to the fresh chicken, fork, and beef, the growth of E. coli O157:H7 was reduced by 2.0 log scale at the concentration of 0.5% (w/v) phytic acid. Phytic acid also inhibited the growth of E. coli O157:H7 inoculated on cooked meats in a concentration-dependent manner. When fresh meats supplemented with phytic acid were stored at 4°C for 3 days, TBARS (thiobarbituric acid-reactive substances) values of fresh meats increased as the storage time increased, and decreased significantly at the concentration of 5 mM phytic acid, indicating that phytic acid has antioxidant activity.