계육의 위생화 및 안전 저장을 위한 감마선 조사

Sanitizing and Extending of Shelf Life of Chicken Meat by Gamma Irradiation

  • 이주운 (한국원자력연구소 방사선 식품, 생명공학 기술개발팀) ;
  • 이경행 (한국원자력연구소 방사선 식품, 생명공학 기술개발팀) ;
  • 육홍선 (한국원자력연구소 방사선 식품, 생명공학 기술개발팀) ;
  • 이현자 (국립한경대학교 가정학과) ;
  • 변명우 (한국원자력연구소 방사선 식품, 생명공학 기술개발팀)
  • 발행 : 1999.06.01

초록

Microbial populations of total aerobic bacteria and coliforming bacteria, TBA, Hunter's color value, heme pigments, muscle protein solubility, cooking loss and shear force were investigated fro evaluating the shelf life of chicken legs gamma-irradiated at doses of 1, 3, 5 and 10 kGy with air-contained and vacuum-packaged methods. The initial microbial populations decreased with gamma irradiation depending upon the dose, and microorganisms in the vacuum-packaged samples were inhibited more than those in the air-contained samples. Hunter's L and a values of the surface and inside of the legs increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. The concentrations of oxymyoglobin among the heme pigments increased by gamma irradiation. Muscle protein solubility slightly increased by increasing the applied dose. There were no significant differences in the cooking loss and shear force values. In conclusion, the combination of gamma irradiation and vacuum-packaging could extend the shelf life of chilled chicken without deterioration of the quality.

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