Effects of Gamma Irradiation on Pigments of Beef

감마선 조사가 한우육의 색소에 미치는 영향

  • Yook, Hong-Sun (Department of Food Irradiation, Korra Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Department of Food Irradiation, Korra Atomic Energy Research Institute) ;
  • Lee, Kyong-Haeng (Department of Food Irradiation, Korra Atomic Energy Research Institute) ;
  • Kim, Sung (Department of Food Irradiation, Korra Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Department of Food Irradiation, Korra Atomic Energy Research Institute)
  • 육홍선 (한국원자력연구소 방사선식품공학연구팀) ;
  • 이주운 (한국원자력연구소 방사선식품공학연구팀) ;
  • 이경행 (한국원자력연구소 방사선식품공학연구팀) ;
  • 김성 (한국원자력연구소 방사선식품공학연구팀) ;
  • 변명우 (한국원자력연구소 방사선식품공학연구팀)
  • Published : 1998.10.01

Abstract

Effects of gamma irradiation on pigments of beef was investigated by determination of the Hunter's color values and pigments such as myoglobin, metmyoglobin and oxymyoglobin after gamma irradiation up to 5 kGy in air or vacuum package for 7 days. 'L' and 'b' values increased but 'a' value decreased with the elapse of the storage period. But, 'L', 'a' and 'b' values of irradiated beef were lower than non-irradiated beef. Myoglobin decreased but oxymyoglobin and metmyoglobin increased with the elapse of the storage period. Myoglobin decreased but oxymyoglobin and metmyoglobin increased with gamma irradiation up to 5 kGy. In regard to packaging methods, vacuum package did not affect pigment of the beef as did air package.