Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 4 Issue 2
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- Pages.100-105
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- 1972
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- 0367-6293(pISSN)
Studies on the Preservation of Pork Sausage by Gamma Radiation -Part 1. On the Enhancement of the Preservative Effect of Antiseptics by Gamma Radiation-
감마선 조사에 의한 Pork Sausage의 저장에 관한 연구 -제 1 보 방부제와 방사선과의 상승효과에 대하여-
- Kim, Yun-Jin (Food Technology Division, Radiation Research Institute in Agriculture Office of Atomic Energy) ;
- Park, Yong-Kun (Food Technology Division, Radiation Research Institute in Agriculture Office of Atomic Energy) ;
- Suh, Don-Yung (Food Technology Division, Radiation Research Institute in Agriculture Office of Atomic Energy)
- Published : 1972.06.28
Abstract
This experiment was conducted to investigate the combined effects of radiation and antiseptics on the keeping qualities of pork sausage, which was treated with potassium sorbate and AF-2(2-(-2-furyl)-3-(5-nitro-2-furyl)-acrylamide), and then followed by gamma radiation of 0.25, 0.5, and 0.75 Mrad. Amounts of treated antiseptics were a quarter, half, and full levels of their maximum permissible concentration. Irradiated and unirradiated sausages were stored for 50 days at
방부제와 방사선조사와의 상승효과가 pork sausage의 저장성 및 그 품질에 미치는 영향을 조사하기 위해 AF-2와 potassium sorbate를 법정허용량의 전량,
Keywords