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http://dx.doi.org/10.3746/jkfn.2004.33.4.694

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)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.4, 2004 , pp. 694-699 More about this Journal
Abstract
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.
Keywords
hamburger steak; rosemary extract; gamma irradiation; antioxidant; sensory;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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