감마선 조사와 푸코이단/라미나린 병용처리가 돈육 패티의 품질에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김현주 최종일 박진규 송범석 김재훈 윤요한 김천제 신미혜 변명우 이주운
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제1호, 34~39쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.03.31

영문 초록

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.

키워드

pork patty fucoidan Lamiarin Undaria pinnatifida gamma irradiation