• 방사선산업학회지
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• 제5권4호
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• 한국식품영양과학회지
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• 제36권1호
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• pp.81-86
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• 2007

돈육포에 수용성 파프리카 추출액과 매실 추출액 첨가량을 달리하여 육포의 품질 특성을 살펴보았다. 관능검사 결과 돈육포 제조를 위한 파프리카 및 매실추출액의 최적 첨가량은 파프리카추출액 0.5%와 매실추출액 3.5%로 나타났다. 천연추출액 즉 파프리카추출액 0.5%와 매실추출액 3.5%를 첨가한 돈육포를 실온에서 70일 간 저장하면서 품질 특성을 평가한 결과, 파프리카 및 매실추출액은 제조 직후 및 저장기간 동안 아질산염과 유사한 발색효과를 나타내었으며 천연추출액 처리군에서 무처리군보다 지질산화가 억제되어 아질산염 대체 물질의 효과를 보였다. 조직감 및 관능평가에서 아질산염은 품질 개선 효과가 없었으나, 파프리카 및 매실 추출액은 육포의 연화도를 증진시키고, 풍미와 맛의 기호도를 개선하여 아질산염 처리보다 우수한 품질의 돈육포를 제조할 수 있었다.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1056-1062
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• 2008

To evaluate the effect of irradiation on restructured pork jerky containing paprika and Japanese apricot extracts, the quality of protein was determined in vitro based on the formation of trypsin indigestible substrate inhibitor (TIS) and the computed protein efficiency ratio (C-PER) as determined based on the protein digestibility and amino acid analysis. In addition, we compared the effects of electron beam irradiation to those of gamma irradiation. Approximately 3% of the moisture content of pork jerky was reduced in response to irradiation with 3kGy administered using an electron beam however, no additional reduction was observed in samples that were subjected to higher doses of irradiation. In addition, there were no notable differences in the crude protein and fat content of pork jerky samples that were subjected to irradiation, regardless of dose. Furthermore, the total amino acids profiles did not change in response to electron beam irradiation. However, the in vitro protein digestibility increased by 7% in response to 3kGy of electron beam irradiation and 5kGy of gamma irradiation, but no significant changes in digestibility were not observed in response to treatment with higher doses. TIS quantified as trypsin inhibitors were formed in response to irradiation using the electron beam (3kGy) and gamma rays (5kGy), although there was a slight reduction in the production of TIS inhibitors in samples irradiated with higher doses. Moreover, only samples irradiated with 10kGy (electron beam and gamma ray) showed higher TBA values than those of the control samples. Finally, the C-PERs $(2.50{\sim}2.60)$ were greater in all of the irradiated pork jerky samples than in the control samples (2.22). Taken together, these results suggest that electron beam irradiation and the incorporation of extracts (paprika and Japanese apricot) may be useful methods of improving the nutritional quality of pork jerky.