한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

가스치환 포장 및 감마선 조사된 소시지의 NO-Mb 함량과 색 특성

Effects of Modified Atmosphere Packaging and Gamma Irradiation on NO-Mb Contents and Color of Sausage

  • 안현주 (한국원자력연구소 방사선식품.생명공학 기술개발팀) ;
  • 김재현 (한국원자력연구소 방사선식품.생명공학 기술개발팀) ;
  • 조철훈 (한국원자력연구소 방사선식품.생명공학 기술개발팀) ;
  • 이주운 (한국원자력연구소 방사선식품.생명공학 기술개발팀) ;
  • 육홍선 (충남대학교 식품영양학과) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학 기술개발팀)
  • Ahn, Hyun-Joo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hyun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Jo, Cheo-Run (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
  • 발행 : 2003.04.01
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초록

감마선 조사에 의한 육제품의 색 변화를 최소화하기 위하여 함기, $CO_2, \;N_2$, 및 $CO_2/N_2$ 포장한 후 각 포장환경에 따른 소시지의 NO-Mb 함량 및 CIE color values를 측정하였다. 감마선 조사에 의해 NO-Mb 함량이 다소 감소하여 조사에 의한 denitrosylation이 일어나는 것으로 나타났으며, $CO_2/N_2$ 혹은 $CO_2$ 포장시 저장동안 NO-Mb 함량을 유지하는데 효과적이었다. CIE color values 중 $a^*$값은 감마선 조사 및 포장방법에 의한 유의적인 차이를 보였는데, 5kGy 이상의 감마선 조사시 $a^*$값이 감소하였으며, 함기포장구의 적색도가 낮은 것으로 나타났다. 따라서 $CO_2/N_2,\;CO_2$와 같은 가스치환 포장시 감마선 조사에 의한 육색변화를 억제하는데 효과적인 것으로 나타났다.

Combined effect of modified atmosphere packaging and gamma irradiation on color characteristics of emulsion-type cooked pork sausage were investigated. Nitrosomyoglobin (NO-Mb) contents and CIE color values of sausage with aerobic, $CO_2, \;N_2$, and $CO_2/N_2$ packagings were observed during storage for 4 weeks. Irradiation reduced NO-Mb content in sausage, inducing denitrosylation of nitrite-cured meats. $CO_2$ and $CO_2/N_2$ packagings were effective for maintaining NO-Mb content. In CIE color values, $a^*$ was significantly reduced by irradiation at 5 kGy and above. The $a^*$ values of sausages with $CO_2$ and $CO_2/N_2$ packagings were higher than those of aerobic or $N_2$ packaging. Results indicated that modified atmosphere packaging, such as $CO_2$ or $CO_2/N_2$ packaging, was effective for minimizing the loss of red color in sausage caused by irradiation.

키워드

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