Studies on the Preservation of Pork Sausage by Gamma Radiation - Part 2. Influence of Gamma Radiation on the Preservative Effects of 2-(2-Furyl)-3-(5-Nitro-2-Furyl)-Acrylamide and Potassium Sorbate for Pork Sausage -

감마선(線) 조사(照射)에 의한 Pork Sausage의 저장(貯藏)에 관(關)한 연구(硏究) - 제(第) 2 보(報) 방부제(防腐劑)의 방부효과에 미치는 감마선(線) 조사(照射)의 영향(影響) -

  • Kim, Yun-Jin (Food Technology Division, Radiation Research Institute in Agriculture) ;
  • Kong, Un-Young (Food Technology Division, Radiation Research Institute in Agriculture) ;
  • Kwon, Jung-Cheul (Food Technology Division, Radiation Research Institute in Agriculture)
  • 김연진 (방사선농학연구소 식품공학연구실) ;
  • 공운영 (방사선농학연구소 식품공학연구실) ;
  • 권중철 (방사선농학연구소 식품공학연구실)
  • Published : 1973.03.28

Abstract

Studies were carried out to investigate the relationship of the remaining percentage of antiseptics and the preservative effect of combined antiseptics and gamma radiation on the keeping quality of pork sausage. Antiseptics quantities, total bacterial counts, and pH were examined during the storage at $5^{\circ}C$ and $30^{\circ}C$. The results obtained were summarized as follows: 1) After irradiation, quantities of antiseptics decreased in proportion to the level of dosage and K-SOA showed more radiosensitivity than AF-2 (p<0.01). 2) The remaining percentage of antiseptics during storage were higher in samples of more irradiated and stored at the lower temperature. AF-2 decreased less than K-SOA. 3) The correlation between the increase of total bacteria counts and percentage of antiseptics survival in sausage was highly significant(p<0.01). High doses of irradiation, storage at lower temperature and use of AF-2, however, seemed to be effective in controlling the increase of total bacterial flora. 4) From the relationships among quantities of antiseptics, number of total bacteria and sensory evaluation, it was shown that the most suitable radiation dose was considered to be 0.5 Mrad, which was superior to 0.75 Mrad in keeping qualities and nonirradiation odor. 5) Effect of gamma ray on the heme pigments of sausage surface was not recognized.

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