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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 215 - 222 (8page)
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초록· 키워드
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The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.
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참고문헌 (31)
참고문헌 신청
Ahn, D. U. / 2004 / Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef / Radiat. Phys. Chem 71:149~154
Ahn, D. U. / 1998 / Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties / Meat Sci 49:27~39
Ba, H. V. / 2014 / Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef / Animal Sci. J 85:164~173
Brewer, S / 2004 / Irradiation effects on meat color: A review / Meat Sci 68:1~17
Clavero, M. R. / 1994 / Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation / Appl. Environ. Microbiol 60:2069
Ahn, D. U. / 1998 / Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties / Meat Sci 49:27~39
Ba, H. V. / 2014 / Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef / Animal Sci. J 85:164~173
Brewer, S / 2004 / Irradiation effects on meat color: A review / Meat Sci 68:1~17
Clavero, M. R. / 1994 / Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation / Appl. Environ. Microbiol 60:2069
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