Effects of Antioxidants on Oxidation of Tallow by Gamma Irradiation

감마선 조사시 우지 산패억제를 위한 항산화제의 첨가효과

  • Lee, Kyong-Haeng (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Kim, Sung (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Kim, Mi-Jung (Department of Food and Nutrition, Anyang University) ;
  • Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute)
  • 이경행 (한국원자력연구소 방사선식품공학연구실) ;
  • 육홍선 (한국원자력연구소 방사선식품공학연구실) ;
  • 이주운 (한국원자력연구소 방사선식품공학연구실) ;
  • 김성 (한국원자력연구소 방사선식품공학연구실) ;
  • 김미정 (안양대학교 식품영양학과) ;
  • 변명우 (한국원자력연구소 방사선식품공학연구실)
  • Published : 1999.02.28

Abstract

The effects of antioxidants, ascorbyl palmitate (AP), ${\alpha}-tocopherol\;({\alpha}-Toc)$, BHA and ascorbyl $palmitate+{\alpha}-tocopherol\;(AP+{\alpha}-Toc)$ have been investigated on lipid peroxide formations in tallow immediately and during storage at $50^{\circ}C$ after gamma irradiation with the dose of $1{\sim}10kGy$. Immediately gamma irradiation greatly increased the initiative oxidation of tallow as was expected. But antioxidants were found to be greatly effective in minimizing the radiation-induced peroxidation of tallow and their antioxidative activities were $AP>BHA>AP+{\alpha}-Toc>{\alpha}-Toc$. Especially, AP showed greater antioxidative activity of initiate-oxidation than that of any other antioxidant. Oxidation of tallow during storage at $50^{\circ}C$ after irradiation induced the accelate of autoxidation. But the additions of antioxidants inhibited formation of peroxide. Their antioxidative activities were $BHA>AP+{\alpha}-Toc>{\alpha}-Toc>AP$. Especially $AP+{\alpha}-Toc$ mixture was not significantly different from BHA (p>0.05).