Effects of Electron-Beam Irradiation and Storage on Cholesterol 7-derivatives Products of Meat

전자선 조사와 저장기간이 식육의 콜레스테롤 7-유도체 산화물의 발생량에 미치는 영향

  • Lee, Jeong-Ill (Department of Animal Science & Technology, Seoul National University) ;
  • Lee, Moo-Ha (Department of Animal Science & Technology, Seoul National University)
  • 이정일 (서울대학교 농업생명과학대학 동물자원과학과) ;
  • 이무하 (서울대학교 농업생명과학대학 동물자원과학과)
  • Published : 1999.02.28


Beef, pork and chicken meat that retailed in market were used as experimental samples. Some samples in raw state were packaged with PVDC as aerobic and vacuum condition. The other samples were cooked until internal temperature arrived at $70^{\circ}C$ using electric oven and then packaged immediately in the same way of raw samples. After these samples were irradiated by electron beam (0, 1, 2 kGy), irradiated samples were stored in refrigerator $(2{\sim}4^{\circ}C)$. Identification and quantification of cholesterol oxides were analysed at 0, 7, 14 days. The results were following. The results indicated that raw-vacuum packaged lower detected than that of other treatments. In raw-vacuum packaged, the amounts of $7{\beta}-hydroxycholesterol$ were detected slightly $(below\;0.5\;{\mu}ug/g)$ during storage, and 7-ketocholesterol were detected during every stored time and amounts of this detection were $8.02{\sim}101.30\;{\mu}g/g$. In cooked-aerobic packaged, total amounts of detection were higher than that of other treatments, total amounts of cholesterol oxides were detected about $51.18{\sim}155.90\;{\mu}g/g$ during storage. In all results, pork and chicken samples were similar to the results of beef samples. In all results, total amounts of cholesterol oxides increased significantly as irradiation dose and storage time increased (P<0.05).