Effect of Gamma Irradiation on Lipid Oxidation of Korean Beef

감마선 조사가 한우육의 지방산패에 미치는 영향

  • Published : 1998.10.01

Abstract

Effects of gamma irradiation on beef spoilage were investigated by determination of the peroxide value, TBA value and total volatile basic nitrogen for 10 days at $4^{\circ}C$ or $25^{\circ}C$ after gamma irradiation up to 5 kGy in air or vacuum package. The total lipid contents were $4.4{\sim}4.7%$ and were not significantly changed by gamma irradiation up to 5 kGy. The peroxide value and thiobarbituric acid value increased with the elapse of the storage period. The level of lipid oxidation was higher at $25^{\circ}C$ than at $4^{\circ}C$ and higher in air package than in vacuum package and increased depending on the incremental irradiation doses level. Volatile basic nitrogen showed a lower content in the vacuum packaged samples irradiated at $3{\sim}5\;kGy$ than in non-irradiated samples over the storage period.

Keywords

beef;gamma irradiation;peroxide and TBA value;volatile basic nitrogen