Effect of Irradiation and Packaging Methods on the Oxidation of Cholesterol in Raw and Cooked Chicken Leg Meat

방사선 조사 및 포장방법이 생계육 및 조리계육의 콜레스테롤 산화에 미치는 영향

  • Lee, J.I. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Shin, T.S. (Department of Animal Science, Miryang National University) ;
  • Jin, S.K. (Department of International Livestock Industry, Jinju National University) ;
  • Kim, I.S. (Department of International Livestock Industry, Jinju National University) ;
  • Kim, Y.H. (Department of Food Science and Technology, Call age of Agriculture, Sunchon National University) ;
  • Joo, S.T. (Division of Animal Science, College of Agriculture, Gyeongsang National University) ;
  • Park, G.B. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
  • 이정일 (경상남도 첨단양돈연구소) ;
  • 신택순 (밀양산업대 축산학과) ;
  • 진상근 (진주산업대 국제축산개발학과) ;
  • 김일석 (진주산업대 국제축산개발학과) ;
  • 김영환 (순천대학교 식품공학과) ;
  • 주선태 (경상대학교 축산과학부) ;
  • 박구부 (경상대학교 축산과학부)
  • Published : 2003.10.31


Chicken thigh from a retail market were used as experimental samples. Some chicken samples of raw state were packaged with PVDC at an aerobic and vacuum condition. The other samples were cooked until core temperature arrived at 70$^{\circ}C$ and then packaged immediately in the same way of raw samples. After samples were irradiated by electron beam at 6 kGy, they were stored in a refrigerator. Identification and quantity of cholesterol oxides were made at 0 and 7 days of storage, respectively. During the early stage of storage, 7$\beta$-hydroxycholesterol, $\alpha$,$\beta$-epoxide, cholestanetriol and 7-ketocholesterol were produced from the raw meat samples, and the production of these chemicals were significantly higher(P〈0.05) from the samples with aerobic packaging than those with vacuum packaging. With storage time, 7$\alpha$-hydroxycholesterol, 6-ketocholesterol and some other chemicals, which were not found during the early stage of storage, were found. Also, the formation of these chemicals were significantly increased(P〈0.05) with storage time. Cholesterol and lipid oxidation products of cooked meat after irradiation and irradiated meat after cooking were significantly increased(P〈0.05) with storage time for all treatments, and vacuum packaging results in showed significantly lower value(P〈0.05) than aerobic packaging. Summarizing the aforementioned results, it was found that the formation of cholesterol and lipid oxides and lipid oxidation was more easily affected by packaging condition than irradiation.


Cholesterol oxides products;Irradiation;Chicken meat


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