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논문 기본 정보

자료유형
학술저널
저자정보
Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Hyun-Wook (Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology) Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) Shin, Dong-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Tae-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Jae Hoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제37권 제5호
발행연도
2017.1
수록면
698 - 707 (10page)

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This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at $4^{\circ}C$ for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages.
#sausage #low-sodium #lipid oxidation #microbial #ionizing source

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참고문헌 (36)

참고문헌 신청
Ahn, D. U. / 2000 / Analysis of volatile components and the sensory characteristics of irradiated raw pork / Meat Sci 54:209~215 google schola AOAC International / 2005 / Aerobic plate count in food, dry rehydratable film, Method 990.12.; E. coli count in foods, dry rehydratable film, Method 991.14. In: Official methods of analysis of AOAC International, 18th ed / AOAC International google schola Bergara-Almeida, S. / 2002 / Hedonic scale with reference: performance in obtaining predictive models / Food Qual. Prefer 13:57~64 google schola Byun, M. W. / 2000 / Effects of gamma radiation on sensory qualities, micobilogical and chemical properties of salted and fermented squid / J. Food. Prot 63:934~939 google schola Codex Alimentarius Commission / 2003 / Codex general standard for irradiated foods. Codex stan,106-1983. Rev. 1-2003 google schola

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