• Title/Summary/Keyword: Food Science and Nutrition

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Application of Gamma Irradiation for the Reduction of Residual Nitrite and Nitrosamine in Meat Products

  • Ahn, Hyun-Joo;Kim, Jae-Hun;Lee, Ju-Woon;Jo, Cheorun;Byun, Myung-Woo
    • Food Science of Animal Resources
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    • v.24 no.4
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    • pp.367-372
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    • 2004

  • Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.

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Physicochemical Properties of Gamma-Irradiated Corn Starch

  • Lee, Yong-Jin;Kim, Sun-Young;Lim, Seung-Taik;Han, Sag-Myung;Kim, Hye-Mi;Kang, Il-Jun
    • Preventive Nutrition and Food Science
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    • v.11 no.2
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    • pp.146-154
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    • 2006

  • Structural modification of corn starch by gamma irradiation was evaluated for under dry conditions at varied intensities from 0 to 40 kGy. Under scanning electron microscopy, the granule shape of corn starch was not significantly affected by the irradiation up to 40 kGy. In addition, X-ray diffraction and melting patterns of the irradiated starches were similar to those of the native starch, indicating that crystalline regions in the starch granules were not changed by irradiation. However, the pattern of gel permeation column chromatography showed a significant increase in partial hydrolysis of gamma irradiated starch samples. The degree of polymerization and the paste viscosity of irradiated starch samples dose-dependently decreased significantly with irradiation, and increased solubility and clarity were observed in the irradiated starch solution. In addition, the degree of retrogradation decreased as irradiation dose increased. Irradiation of corn starch has advantages over the ordinary acid or the enzyme hydrolysis modification methods. It does not affect the granular shape and crystalline phase of starch during hydrolysis, and the process can be carried out in dry state.

  • https://doi.org/10.3746/jfn.2006.11.2.146 인용 PDF KSCI