Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Comparison of the Quality of Gamma Ray- or Electron Beam-irradiated Minced Pork and Pork Patties

감마선 또는 전자선 조사된 분쇄돈육과 돈육패티의 저장 중 품질특성 비교

  • Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Wang-Geun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Yo-Han (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 송범석 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 박진규 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 김왕근 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 윤요한 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 김천제 (건국대학교 축산식품생물공학) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실)
  • Published : 2009.04.30
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Abstract

This study was conducted to determine the effects of gamma and e-beam irradiation on the quality of minced pork and pork patties. Each sample was irradiated at 5 to 20kGy, and its quality characteristics were then evaluated during storage at 30. The results of the total bacterial populations in the minced-pork and pork patty samples showed that the antimicrobial effect of gamma irradiation was superior to that of e-beam irradiation. The 2-thiobarbituric acid reactive substances (TBARS) value of all the samples significantly increased (p<0.05) as the irradiation dose and storage period increased. In addition, the gamma-irradiated (GI) samples had higher (p<0.05) TBARS values than the e-beam-irradiated (EI) samples. The volatile basic nitrogen contents of the GI samples were lower (p<0.05) than those of the EI samples. The color values, such as the $L^*$(brightness), $a^*$(redness), and $b^*$(yellowness) of the minced pork and pork patties, were increased (p<0.05) by irradiation. The hardness and sensory properties, such as the color, chewiness, taste, and overall acceptability of the pork patties, were decreased when the irradiation dose increased, and the hardness and sensory scores of the GI samples were lower than those of the EI samples.

본 연구는 분쇄 돈육과 돈육 패티의 품질특성에 대한 감마선 조사와 전자선 조사의 효과를 비교하기 위해 수행되었다. 각각의 샘플을 진공포장한 후 5에서 20kGy의 흡수선량으로 조사하였고 $30^{\circ}C$에서 저장하면서 품질 평가를 실시하였다. 분쇄 돈육과 햄버거 패티의 저장 중 미생물 생육에 대하여 감마선 조사가 전자선 조사에 비해 높은 미생물 사멸효과를 나타냈다. 저장 중 이화학적 품질변화에서 지방산화도(TBARS)는 방사선 조사선량 및 저장기간이 증가함에 따라 유의적으로 증가하였고, 감마선이 전자선에 비해 지방산화를 촉진시켰다. 휘발성 염기태 질소(VBN)는 감마선 조사구가 전자선 조사구에 비해 낮은 VBN함량을 나타내었다. 분쇄 돈육과 돈육 패티의 색도는 방사선 조사선량이 증가함에 따라 명도, 적색도, 황색도가 모두 유의적으로 증가하였다. 햄버거 패티의 경도(hardness)와 색, 씹힘성, 맛, 종합적 기호도 등의 관능적 품질특성은 조사전량이 증가할수록 감소하였고, 감마선이 전자선에 비해 품질 변화가 심했다.

Keywords

References

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