한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제4권2호
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- Pages.100-105
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- 1972
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- 0367-6293(pISSN)
감마선 조사에 의한 Pork Sausage의 저장에 관한 연구 -제 1 보 방부제와 방사선과의 상승효과에 대하여-
Studies on the Preservation of Pork Sausage by Gamma Radiation -Part 1. On the Enhancement of the Preservative Effect of Antiseptics by Gamma Radiation-
- 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)
- 발행 : 1972.06.28
초록
방부제와 방사선조사와의 상승효과가 pork sausage의 저장성 및 그 품질에 미치는 영향을 조사하기 위해 AF-2와 potassium sorbate를 법정허용량의 전량,
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
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