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權重浩,尹衡植 COLLEGE OF AGRICULTURE KYUNGPOOK NATIONAL UNIVERSI 1984 慶北大農學誌 Vol.2 No.-
Effect of gamma irradiation on the shelf-life of commercial Sausage and its quality were investigated during 8 weeks storage at 30℃ following 3 to 8 kGy irradiation. Total baectrial count of unirradiated group was proliferated from 7.9X10^(3) per gram of sample to 10^(6) after 4 weeks storage, but that of irradiated group was propagated to same level after 5 to 6 weeks storage and the growth of coliform group was shown to be negative. The freshness of stored sausage was better in irradiated group than unirradiated one and the changes in components concerned with the quality of sausage was almost same between unirradiated and irradiated groups. Textural parameters of sausage after 4 weeks storage were not remarkably changed according to irradiation dose, and discoloration of irradiated sample at high dose was recognized by the mechanical measurement.
권중호,이은주,Tusneem Kausar,AhnDongUk 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6
The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkylcyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as C_(16:3), C_(16:2), C_(17:2) and C_(17:1), were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiationinduced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.