한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제33권4호
  • /
  • Pages.694-699
  • /
  • 2004
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

감마선 조사와 로즈마리 추출분말 병용처리가 즉석 햄버거 스테이크에 미치는 영향. II. 품질 개선 효과

Effects of Combined Treatment of Gamma Irradiation and Addition of Rosemary Extract Powder on Ready-to-Eat Hamburger Steaks: II. Improvement in Quality

  • 박경숙 (세종대학교 생활과학과) ;
  • 김종군 (세종대학교 생활과학과) ;
  • 이주운 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) ;
  • 오상희 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) ;
  • 이유석 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) ;
  • 김장호 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) ;
  • 김재훈 (한국원자력연구소 방사선식품ㆍ생명공학연구팀) ;
  • 김왕근 (과학기술부 원자력정책과) ;
  • 변명우 (한국원자력연구소 방사선식품ㆍ생명공학연구팀)
  • 발행 : 2004.04.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 즉석 햄버거 스테이크의 감마선 조사(5, 10 및 20 k㏉) 또는 냉장저장에 의한 품질변화를 최소화하기 위해 로즈마리 추출분말(200, 500 ppm)을 병용 처리하여 지질 산화 및 색도 측정과 관능평가를 통해 그 효과를 평가하였다. 조사직후 조사구의 TBA값은 Control＞Rosemary 200＞BHA＞Rosemary 500 순으로 나타났다. 감마선 조사에 의해 햄버거 스테이크의 지질 산화가 증가되고 관능적 품질은 감소되었으나, 로즈마리 추출분말을 첨가하였을 때 지질 산화가 억제되고 저장 중 관능적 특성이 향상되었다. 감마선 조사에 의해 즉석 햄버거 스테이크의 경도는 감소되었고, 적색도(a value)는 증가되었으나, 항산화제 첨가에 의한 영향은 없었다.

To evaluate combined effect of gamma irradiation and rosemary extract powder, hamburger steak was treated with 200 or 500 ppm of rosemary extract powder, or 200 ppm of butylated hydroxyanisole (BHA), gamma irradiation at the absorbed doses of 5, 10 and 20 k㏉, and stored at 5$^{\circ}C$ for 3 months. The content of TBARS of irradiated ready-to-eat hamburger steak after gamma irradiation was in order of : Control＞Rosemary 200＞BHA＞Rosemary 500. Gamma irradiation accelerated lipid oxidation and decreased sensory qualify. However, the combined treatment of the addition of rosemary extract powder and irradiation was helpful for retarding the oxidation process and improving tie sensory characteristics during storage. Gamma irradiation decreased hardness and increased redness (a value) of ready-to-eat hamburger steak.

키워드

참고문헌

  1. Food code KFDA
  2. J Food Sci v.65 Production volatile compounds from irradiated oil emulsions containing amino acids or proteins Jo,C.;Ahn,D.U. https://doi.org/10.1111/j.1365-2621.2000.tb16059.x
  3. J Sci Food Argric v.77 The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices Murphy,A.;Kerry,I.P.;Buckley,J.;Gray,I. https://doi.org/10.1002/(SICI)1097-0010(199806)77:2<235::AID-JSFA30>3.0.CO;2-L
  4. J Sci Food Argric v.79 Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage El Alim S.S.L.A.;Lugasi,A.;Hovari,J.;Dworschak,E. https://doi.org/10.1002/(SICI)1097-0010(199902)79:2<277::AID-JSFA181>3.0.CO;2-S
  5. Nahrung v.44 Antioxidants in food antioxidants Shahidi,F. https://doi.org/10.1002/1521-3803(20000501)44:3<158::AID-FOOD158>3.0.CO;2-L
  6. J Food Frot v.62 Effects of antioxidants and gamma irradiation on the shelflife of beef patties Lee,J.W.;Yook,H.S.;Kim,S.A.;Lee,K.H.;Byun,M.W.
  7. Meat Sci v.63 Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant Nassu,R.T.;Goncalves,L.A.G.;Silva,M.A.A.P.;Beserra,F.J. https://doi.org/10.1016/S0309-1740(02)00051-7
  8. Fett/Lipid v.101 Food antioxidants and phytochemicals: present and future perspectives Frankel,E.N. https://doi.org/10.1002/(SICI)1521-4133(199912)101:12<450::AID-LIPI450>3.0.CO;2-8
  9. J Am Oil Chem Soc v.59 Elucidation of the chemical structures of natural antioxidants from rosemary Wu,J.W.;Lee,M.H.;Ho,C.T.;Chang,S.S. https://doi.org/10.1007/BF02541016
  10. Phytochem Anal v.13 Screening of plant extracts for antioxidant activity: a comparative study on three testing methods Koleva,Ⅱ.;Beek,T.A.;Linssen,J.P.H;Groot,A.;Exstatieva,L.N. https://doi.org/10.1002/pca.611
  11. J Korean Soc Food Sci Nutr v.33 Effect of combined treatment of gamma irradiation and addition of rosemary extract powder on ready-to-eat hamburger steaks: I. Microbiological quality and shelf-life Oh,S.H.;Kim,J.H.;Lee,J.W.;Lee,Y.S.;Park,K.S.;Kim,J.G.;Byun,M.W. https://doi.org/10.3746/jkfn.2004.33.4.687
  12. J Food Sci v.55 Low-fat, high-added water bologna: Effects of massaging , preblending, and time of addition of water and fat on physical and sensory characteristics Claus,J.R.;Hung,M.C.;Kastner,C.L.;Kropf,D.H. https://doi.org/10.1111/j.1365-2621.1990.tb06757.x
  13. SAS User's Guide SAS Institute, Inc.
  14. Meat Sci v.56 Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions Ahn,D.U.;Jo,C.;Du,M.;Olson,D.G.;Nam,K.C. https://doi.org/10.1016/S0309-1740(00)00044-9
  15. J Korean Soc Food Sci Nutr v.32 A study on preparation of Wanjajun for cook/chill system I. Preperation of Wanjajun with herb and quality characteristics Kang,E.Z.;Kim,S.Y.;Ryu,C.H. https://doi.org/10.3746/jkfn.2003.32.5.661
  16. Meat Sci v.58 Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation Formanek,Z.;Kerry,J.P.;Higgins,F.M.;Buckley,D.J.;Morrissey,P.A.;Farkas,J. https://doi.org/10.1016/S0309-1740(00)00149-2
  17. Meat Sci v.63 Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef Formanek,Z.;Lynch,A.;Galvin,K.;Farkas,J.;Kerry,J.P.
  18. Radiat Phys Chem v.63 Effects of irradiation in medicinal and eatable herbs Koseki,P.M.;Villavicencio,A.L.C.H.;Brito,M.S.;Nahme,L.C.;Sebastiao,K.I.;Rela,P.R.;Almeida Muradian,L.B.;Mancini Filho,J.M.;Freitas,P.C.D. https://doi.org/10.1016/S0969-806X(01)00658-2
  19. Korean J Food Sci Technol v.31 Effect of gamma irradiation on the improvenent of beef tenderness Yook,H.S.;Lee,J.W.;Lee,K.H.;Kim,D.J.;Shin,H.K.;Byun,M.W.
  20. Radiat Phys Chem v.63 The effect of irradiation of fresh pork loins on the protein quality and microbiological changes in aerobically-or vacuum-packaged Lacroix,M.L.;Smoragiewicz,W.;Jobin,M.;Latrille,B.;Krzystyniak,K. https://doi.org/10.1016/S0969-806X(01)00519-9
  21. Meat Sci v.60 Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat Nam,K.C.;Ahn,D.U. https://doi.org/10.1016/S0309-1740(01)00101-2
  22. Food Chem v.81 The effects of natural antioxidants on oxidative processes metmyoglobin reducing activity in beef patties Bekhit,A.E.D.;Geesink,G.H.;Ilian,M.A.;Morton,J.D.;Bickerstaffe,R. https://doi.org/10.1016/S0308-8146(02)00410-7

피인용 문헌

  1. Particular applications of food irradiation: Meat, fish and others vol.129, 2016, https://doi.org/10.1016/j.radphyschem.2016.07.027
  2. Antimicrobial Effects of Retort and Gamma Irradiation on Bacterial Populations in Spicy Chicken Sauce vol.30, pp.1, 2010, https://doi.org/10.5851/kosfa.2010.30.1.141
  3. Comparison of the Quality of Gamma Ray- or Electron Beam-irradiated Minced Pork and Pork Patties vol.29, pp.2, 2009, https://doi.org/10.5851/kosfa.2009.29.2.194
  4. Effect of Gamma-Irradiation on Trans Fatty Acid, Free Amino Acid and Sensory Evaluation of Dry-fermented Sausage vol.31, pp.4, 2011, https://doi.org/10.5851/kosfa.2011.31.4.580
  5. Quality Characteristics of Low-Dose X-Ray-Irradiated Imported Navel Oranges during Storage under Low Temperature (3℃) vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.247
  6. Effect of Antioxidant and Irradiation Treatment under Freezing Temperature Conditions on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge) vol.40, pp.12, 2011, https://doi.org/10.3746/jkfn.2011.40.12.1750
  7. Processing and Property of Olive Flounder Paralichthys olivaceus Steak vol.27, pp.1, 2015, https://doi.org/10.13000/JFMSE.2015.27.1.98
  8. Effects of Combined Treatment of Gamma Irradiation and Addition of Fucoidan/laminarin on Ready-to-eat Pork Patty vol.29, pp.1, 2009, https://doi.org/10.5851/kosfa.2009.29.1.34
  9. Quality and Storage Characteristics of Pork Teokgalbi with Added Rosemary (Rosemarinus officinalis) Extract Powder vol.27, pp.3, 2016, https://doi.org/10.7856/kjcls.2016.27.3.509
  10. 냉동치즈볼의 미생물학적 안전성 확보를 위한 감마선 조사기술의 이용 vol.34, pp.5, 2004, https://doi.org/10.3746/jkfn.2005.34.5.729
  11. 감마선 조사 후 가속 저장된 분말수프의 이화학적 품질 특성 vol.35, pp.8, 2006, https://doi.org/10.3746/jkfn.2006.35.8.1031
  12. 감마선 조사기술 이용 극한환경에서도 취식 가능한 수정과 제조에 관한 연구 vol.36, pp.5, 2007, https://doi.org/10.3746/jkfn.2007.36.5.609