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http://dx.doi.org/10.5851/kosfa.2009.29.1.34

Effects of Combined Treatment of Gamma Irradiation and Addition of Fucoidan/laminarin on Ready-to-eat Pork Patty  

Kim, Hyun-Joo (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Choi, Jong-Il (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Park, Jin-Gyu (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Beom-Seok (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Yoon, Yo-Han (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Shin, Mee-Hye (School of Food Science, Eulji University)
Byun, Myung-Woo (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Food Science of Animal Resources / v.29, no.1, 2009 , pp. 34-39 More about this Journal
Abstract
The objective of this study was investigated to apply the fucoidan and laminarin extract from low-grade Undaria pinnatifida to real food product, a pork patty. Pork patties added with fucoidan and laminarin showed lower lipid oxidation and the inhibition against lipid oxidation was shown to be dependent on the irradiation doses. The Hunter color values of pork patty added with fucoidan increased significantly with an increase of irradiation dose. The hardness profiles of the patties with fucoidan and laminarin was decreased, but the amount of water in the patties was increased. Also, the combination of gamma irradiation and addition of fucoidan and laminarin was shown to be effective for the microbiological control. These results suggested that gamma irradiation and fucoidan and laminarin treatment showed the positive effect on microbial stability and quality of the pork patty.
Keywords
pork patty; fucoidan; lamiarin; Undaria pinnatifida; gamma irradiation;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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