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Effect of Gamma Irradiation on Physicochemical and Sensory Properties of Restructured Pork Jerky

감마선 조사가 재구성 돈육포의 이화학적 및 관능적 품질에 미치는 영향

  • Oh, Jong-Suk (Dept. of Food and Nutrition, Sunchon National University) ;
  • Han, In-Jun (Dept. of Food and Nutrition, Sunchon National University) ;
  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Nam (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 오종숙 (순천대학교 식품영양학과) ;
  • 한인준 (순천대학교 식품영양학과) ;
  • 박진규 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 박재남 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 전순실 (순천대학교 식품영양학과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀)
  • Published : 2008.03.31

Abstract

This study was carried to investigate effects of gamma irradiation on the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory properties of restructured pork jerky. Restructured pork jerky was irradiated at dose levels of 0, 3, 5, 7 and 10 kGy with a use Co-60 source. There were no significant differences in the moisture, crude protein, crude lipid contents, and TBA values. However, as doses of gamma irradiation increased, the redness (a-value) of restructure pork jerky increased whereas shear force of restructure pork jerky was decreased by gamma irradiation. Sensory evaluation showed that sensory scores were reduced by gamma irradiation. Therefore, gamma irradiation could be an effective means to improve color and texture of restructured pork jerky, but only with proper consideration for sensory quality.

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