전자선 조사가 분쇄 돈육의 저장 중 산화가 미생물적 안정성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 고광환 황기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제4호, 316~321쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

Fresh ground pork was irradiated with the electron beam, and the microbiological and oxidative stability of ground pork was examined during refrigerated and frozen storage. During both storage, with the increase in the irradiation dose from 0 to 3.0 kGy, the inhibition effect of the growth of the total aerobic bacteria and the mesophiles also increased. Psychrotrophic bacteria were not detected at all in the whole experiment. On the other hand, electron beam irradiation promoted the oxidative rancidity of ground pork during refrigerated and frozen storage. The catalytic effect of oxidation was more pronounced with the electron beam dose of 3.0 than that of 1.5 kGy. As a result, the control of lipid oxidation must be achieved to fully utilize the sterilization effect of electron beam in the ground pork.

키워드

electron beam microbiological stability oxidative stability total aerobic bacteria mesophiles