감마선 또는 전자선 조사된 분쇄돈육과 돈육패티의 저장 중 품질특성 비교

• 발행기관: 한국축산식품학회
• 저자명: 송범석 박진규 김왕근 김재훈 최종일 윤요한 변명우 김천제 이주운
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제2호, 194~202쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.03.01

영문 초록

This study was conducted to determine the effects of gamma and e-beam irradiation on the quality of minced pork and pork patties. Each sample was irradiated at 5 to 20 kGy, and its quality characteristics were then evaluated during storage at 30. The results of the total bacterial populations in the minced-pork and pork patty samples showed that the antimicrobial effect of gamma irradiation was superior to that of e-beam irradiation. The 2-thiobarbituric acid reactive substances (TBARS) value of all the samples significantly increased (p

키워드

gamma ray electron beam minced pork pork patties sensory quality