한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권3호
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- Pages.665-671
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- 1999
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- 0367-6293(pISSN)
감마선 조사가 우육의 단백질 용해성, 수분손실 및 전단력에 미치는 영향
Effect of Gamma Irradiation on the Protein Solubility, Purge Loss and Shear Force of Beef
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육홍선
(한국원자력연구소 방사선식품공학기술개발팀) ;
- 이주운 (한국원자력연구소 방사선식품공학기술개발팀) ;
-
이현자
(국립한경대학교 가정학과) ;
-
김종군
(세종대학교 가정학과) ;
-
김경표
(한국원자력연구소 국제협력실) ;
- 변명우 (한국원자력연구소 방사선식품공학기술개발팀)
-
Yook, Hong-Sun
(Team for Food Irradiation, Korea Atomic Energy Research Institute) ;
- Lee, Ju-Woon (Team for Food Irradiation, Korea Atomic Energy Research Institute) ;
-
Lee, Hyun-Ja
(Department of Home Economics, National Hankyoung University) ;
-
Kim, Jong-Goon
(Department of Home Economics, King Sejong University) ;
-
Kim, Kyoung-Pyo
(Office of International Cooperation, Korea Atomic Energy Research Institute) ;
- Byun, Myung-Woo (Team for Food Irradiation, Korea Atomic Energy Research Institute)
- 발행 : 1999.06.30
초록
사후경직이 끝난 우육의 이화학적 특성에 감마선 조사가 미치는 영향을 조사하기 위하여 우육의 m. semitendinosus을 공시시료로 사용하여 진공포장과 함기포장을 시킨 후 감마선 조사를 실시하였다. 냉장
Post mortem bovine muscle. semitendinosus was used to investigate the effects of gamma irradiation on physicochemical properties. The muscle was cut into pieces of 2 cm in thickness and packaged with 2 different methods; vacuum-packaged and air-packaged. The packaged samples were irradiated at designated doses of 0, 1, 3 and 5 kGy by Cobalt-60 irradiator. Muscle protein solubility, purge loss, composition and contents of free amino acids, and shear force were observed during storage at