Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Combined effects of electron beam irradiation and addition of onion peel extracts and flavoring on microbial and sensorial quality of pork jerky

전자선 조사와 양파껍질 추출물 및 향미물질 첨가가 돈육포의 미생물학적 및 관능적 품질에 미치는 영향

  • Kim, Hyun-Joo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kang, Mingu (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
  • 김현주 (충남대학교 동물자원생명과학과) ;
  • 강민구 (충남대학교 동물자원생명과학과) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Received : 2012.07.11
  • Accepted : 2012.08.10
  • Published : 2012.09.30
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Abstract

The objective of this study was to investigate the combined effect of electron beam irradiation (EB) and onion peel extracts and selected flavorings on microbiological and sensory quality of pork jerky. Total aerobic bacteria were detected in the range of $3.87{\pm}0.30{\sim}4.60{\pm}0.12$ log CFU/g in all samples. Addition of both onion peel extract and flavoring showed the decrease of total aerobic bacterial count in pork jerky. No viable cells were observed after EB at 4 kGy. Sensory evaluation indicated that the EB-treated pork jerky with 0.5% barbecue flavoring did not show any difference in overall acceptability compared with the control. Therefore, combined use of EB with onion peel extracts and barbecue flavoring may enhance the safety of pork jerky with proper sensory quality.

Keywords

References

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