Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effects of High Dose Gamma Irradiation on Shelf Stability and Lipid Oxidation of Marinated and Precooked Pork Rib Steak

고선량 감마선 조사가 즉석 취식용 양념 돼지 갈비 구이의 저장성 및 지질 산화에 미치는 영향

  • Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Nam (Team for Radiation Food Science & Biotechnology, advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science & Biotechnology, advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jin-Gyu (Team for Radiation Food Science & Biotechnology, advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Cheon-Jei (Department of Food Science & Biotechnology of Animal Products Science, Konkuk University) ;
  • Kim, Kwan-Soo (Department of Applied Science, Graduate School of Chosun University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 이주운 (한국원자력연구소 방사선연구원 방사선식품생명공학팀) ;
  • 박재남 (한국원자력연구소 방사선연구원 방사선식품생명공학팀) ;
  • 김재훈 (한국원자력연구소 방사선연구원 방사선식품생명공학팀) ;
  • 박진규 (한국원자력연구소 방사선연구원 방사선식품생명공학팀) ;
  • 김천제 (건국대학교 동물생명과학부 축산식품생물공학과) ;
  • 김관수 (조선대학교 일반대학원 응용과학과) ;
  • 변명우 (한국원자력연구소 방사선연구원 방사선식품생명공학팀)
  • Published : 2006.12.31
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Abstract

This study was conducted to evaluate the application of high dose irradiation for ensuring shelf stability of marinated and precooked pork rib steak in the severe environments such as desert or space, etc. Marinated and precooked pork rib steak was manufactured, vacuum-packaged and gamma-irradiated with the absorbed doses of 10, 20, 30, 40 and 50 kGy, and used for the tests of the growth of microorganisms and lipid oxidation during storage at 35t of acceleration condition. Any growth of microorganisms was not observed in irradiated samples after irradiation immediately. However, the growths were observed in 10, 20 and 30 kGy samples at 4, 7 and 14 day storage, respectively. High dose (40 and 50 kGy) gamma irradiation retarded the growth of aerobic microorganisms by the analysis of kinetic parameter. The content of malondialdehyde increased in all samples during storage periods, and gamma irradiation accelerated the increase of lipid oxidation. Therefore, the application of combination of the various food processing technology should be considered for the sterilization of marinated and precooked pork rib steak without any deterioration of the quality occurred by high dose irradiation.

본 연구는 사막이나 우주 등 극한 환경에서도 취식이 가능한 즉석 양념 돼지 갈비 구이의 저장 안정성 확보를 위한 고선량 조사 적용을 평가하기 위해 실시하였다. 이를 위해 즉석 양념 돼지 갈비 구이를 제조하여 진공 포장한 후 10, 20, 30, 40 및 50 kGy로 조사하고 $35^{\circ}C$에서 가속 저장하면서 미생물 생육과 지질 산패도를 평가하였다. 가열처리에 의해 약 3 Log CFU/g의 미생물 감소 효과를 얻을 수 있었으나, 완전 사멸시키지는 못했다. 감마선 조사에 의해 저장 초기 미생물 생육은 관찰되지 않았으나, 저장 기간이 경과함에 따라 10, 20, 30 kGy조사구에서 저장4일, 7일, 14일에 미생물 생육이 관찰되었다. 오염 미생물의 최대성장률 예측 결과에서 비조사구, 10, 20, 30 kGy 감마선 조사구의 최대 성장률이 1.13, 0.60, 0.52, 0.18 Log CFU/g/day로 나타나, 감마선 조사에 의한 초기 미생물 감소가 저장성 증진에 크게 효과적인 것으로 판단되었다. 그러나 가속 저장 중 malondialdehyde 함량은 저장 기간이 경과함에 따라 모든 처리구에서 증가하였고, 특히 감마선 조사에 의해 심한 지질 산화가 발생되는 것으로 나타났다. 따라서, 고선량 조사 적용시 품질 변화 없이도 육가공품의 완전멸균을 위해서는 다양한 식품 가공 방법과의 병용 처리 연구가 수행되어야 할 것이다.

Keywords

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