• Journal of agriculture & life science
• /
• v.45 no.1
• /
• pp.89-99
• /
• 2011

This study was carried out to investigate effect of irradiation doses on quality of vacuum-packed dry-cured ham during storage. Dry-cured pork slices were vacuum-packaged in nylon/ polyethylene bags. Vacuum-packed dry curd pork was stored at $10{^{\circ}C}$ for 12 weeks after irradiation (0 kGy, 2.5 kGy, 5 kGy, 7.5 kGy and 10 kGy) and physicochemical properties of dry curd porks, such as meat color surface, thiobarbituric aicd reactive substances, volatile basic nitrogen, pH, microbial (total plate count, Lactobacillus) and sensory properties (color, flavor, overall acceptability) were investigated. Irradiation treatment decreased a*-value, TPC and Lactobacillus. Irradiation dose significantly (p<0.05) increased irradiation flavor and TBA value. However, irradiation dose decreased redness and sensory color in dry-cured ham. The quality of dry-cured ham was affected by the irradiation dose. The results suggested that dry-cured ham irradiated at 5 kGy dose may show optimum quality characteristics of the products as well as microbial safety.

• Food Science of Animal Resources
• /
• v.31 no.4
• /
• pp.580-587
• /
• 2011

In this study, the effects of gamma-irradiation (1, 2 and 4 kGy) on texture profiles, fatty acid composition, free amino acids and sensory evaluation of dry-fermented sausage were evaluated. The hardness and adhesiveness of irradiated samples were significantly lower (p<0.01) than that of the control, while the gumminess of samples irradiated with 2 and 4 kGy was higher than the other tested samples (p<0.01). The sample irradiated at 4 kGy had a higher saturated fatty acid (SFA) content (C14:0, C16:0, C18:0) and significantly lower (p<0.05) unsaturated fatty acid content (UFA) (C16:1, C18:1, C18:3), trans, n-3 and n-6 fatty acid than the non-irradiated sample. Gamma-irradiation resulted in an increase (p<0.05) in phosposerine, aspartic acid and glutamic acid and a decrease (p<0.05) in glutamic acid in free amino acids. For the samples irradiated at 4 kGy, the sulfur odor and fat pungent flavor were significantly higher (p<0.05) and the moldy odor and moldy flavor were significantly lower than the control sample. In conclusion, gamma-irradiation had a significant effect on the texture profiles, fatty acid composition and sensory evaluation of dry-fermented sausage.