한국축산식품학회지 (Food Science of Animal Resources)

  • 제31권6호
  • /
  • Pages.858-864
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  • 2011
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
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Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties

  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Eun-Joo (Department of Food and Nutrition, University of Wisconsin-Stout) ;
  • Kausar, Tusneem (Institute of Food Science & Nutrition, University of Sargodha) ;
  • Ahn, Dong-U. (Department of Animal Science, Iowa State University)
  • 투고 : 2011.11.14
  • 심사 : 2011.11.21
  • 발행 : 2011.12.31
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초록

The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkyl-cyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as $C_{16:3}$, $C_{16:2}$, $C_{17:2}$ and $C_{17:1}$, were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiation-induced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.

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