Gamma-Irradiation Sensitivity of Aspergillus flavus Contaminated in Semi-Dried Beef Jerky

• 영문명: Gamma-Irradiation Sensitivity of Aspergillus flavus Contaminated in Semi-Dried Beef Jerky
• 발행기관: 한국축산식품학회
• 저자명: Lee, Ju-Woon Lee, You-Seok Kim, Jang-Ho Byun, Myung-Woo
• 간행물 정보: 『학술대회논문집』2004년도 정기총회 및 제33차 춘계 학술대회, 181~184쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.05.31

영문 초록

This study was conducted to investigate the adequate irradiation dose to eliminate harmful fungi inoculated if beef jerky with a 10% higher moisture content and improved textural property. Aspergillus flavus (approximately 10⁶CFU/cm² ) was tested in broth, spore suspension, and inoculated jerky. D₁₀ values of A. flavus were 0.36 kGy in the broth and suspension, and 0.47 kGy in the jerky. The results indicate that gamma irradiation can be effectively used to control the fungus growth in beef jerky with an improved quality and higher moisture content.

목차

Introduction

Materials and Methods

Results and Discussion

Summary