초록
육제품의 품질 개선을 위한 감마선 조사의 효과를 평가하기 위하여, 감마선 조사된 우육을 이용하여 유화형 소시지(bologna sausage)를 제조하였고, 항산화제와 감마선 조사를 병용처리하여 재구성 육제품인 햄버거 패티를 제조하였다. 3 kGy의 감마선 조사를 이용하여 기존의 첨가량에 비해 낮은 함량의 소금(1.2%)과 인산염(0.2~0.3%)을 함유한 bologna sausage를 제조할 수 있었다. 또한, 3 kGy의 감마선을 이용하여 bologna sausage의 저장성에 있어서도 $10^{\circ}C$에서 30일 저장까지 어떠한 호기성 미생물의 생육도 검출되지 않았다. 햄버거 패티 제조시 BHA, ascorbyl palmitate, ${\alpha}-tocopherol,\;or\;{\beta}-carotene$을 200ppm 수준으로 첨가하여 제조된 최종제품에서 3 kGy의 감마선 조사는 $10^{\circ}C$에서 저장 30일째까지 호기성 미생물의 생육이 발견되지 않았으며, 항산화제의 첨가로 감마선 조사에 의한 햄버거 패티의 지방산패를 억제시킬 수 있었다.
This study was conducted in order to evaluate the effect of gamma irradiation on improvement of the quality and safety of meat products. Emulsion type bologna sausages were manufactured with 3 kGy gamma irradiated ground beef. Beef patties were also manufactured with the addition of antioxidants (200 ppm, BHA, ascorbyl palmitate, ${\alpha}-tocopherol,\;or\;{\beta}-carotene$) following gamma irradiation of 1.5 or 3 kGy. Bologna sausages could be successfully manufactured with 3 kGy gamma irradiated ground beef and lower salt content(NaCl of 1.0 or 1.2% and phosphate of 0.2 or 0.3%) without any deteriorative results when compared with the products manufactured with regular salt content(NaCl of 1.5~2.0% and phos phate of 0.4~0.6%). No colony formations of aerobic microorganisms were observed in the sausage with NaCl of 1.2% and phosphate of 0.2 or 0.3% up to 30 days storage at $10^{\circ}C$. No significant differences appeared in the TBA values among all the sausages during storage for 30 days. No colonies of aerobic microorganisms were observed in the 3 kGy irradiated patty. Lipid oxidation of the beef patties was inhibited by the addition of an antioxidant.