Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Preservation of Pork Sausage by Gamma Radiation - Part 3. Effects of Heating and Gamma Radiation on the Stability of Amaranth and Tartrazin -

감마선(線) 조사(照射)에 의한 Pork Sausage의 저장(貯藏)에 관(關)한 연구(硏究) - 제(第)3보(報) 식용적색(食用赤色)2호(號)와 황색(黃色)4호(號)의 안정성(安定性)에 미치는 가열(加熱) 및 감마선(線) 조사(照射)의 영향(影響) -

  • Kim, Yun-Jin (Food Technology Division, Radiation Research Institute in Agriculture) ;
  • Kong, Un-Young (Food Technology Division, Radiation Research Institute in Agriculture) ;
  • Kwon, Jung-Cheul (Food Technology Division, Radiation Research Institute in Agriculture)
  • 김연진 (방사선농학연구소 식품공학연구실) ;
  • 공운영 (방사선농학연구소 식품공학연구실) ;
  • 권중철 (방사선농학연구소 식품공학연구실)
  • Published : 1973.06.28
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Abstract

Discoloration by heating and gamma-radiation of aqueous solutions of two coal-tar food dyes used in meat products was observed. Tartrazin with sodium tri-polyphosphate or cinnamon oil was slightly discolorized by heating at $75^{\circ}C$, but Amaranth was comparatively resistant. Effect of gamma rays of coal-tar food dyes was generally increased with irradiation doses, and especially by the addition of sodium tri-polyphosphate and cinnamon oil. This tendency was higher in Tartrazin than Amaranth. The addition of sodium nitrate and ascorbic acid, and storage at low temperature, however, seems to be effective in decreasing the discoloration of irradiated solutions.

육제품(肉製品)의 착색제(着色劑)로 사용되고 있는 식용적색2호(食用赤色2號)와 황색4호(黃色4號)의 가열(加熱) 및 감마(線) 조사(照射)에 의한 변색정도(變色程度)와 첨가물(添加物)에 의한 영향을 model system 을 사용하여 관찰하였다. 황색2호(黃色2號)는 가열(加熱)에 의하여 뚜렷한 변색(變色)을 나타내지 않았으나 황색4호(黃色4號)는 Na-TPP 와 cinnamon oil 을 첨가(添加)하므로써 약간의 퇴색(褪色)을 하였다. 감마선(線) 조사(照射)에 의한 영향은 선량(線量)의 증가와 더불어 퇴색(褪色)하였으며 $NaNO_2$ 와 ascorbic acid 는 퇴색(褪色)을 억제하는 반면 Na-TPP 와 cinnamon oil 은 오히려 촉진하는 경향을 보였다. 이러한 퇴색도(褪色度)는 적색2호(赤色2號)보다는 황색4호(黃色4호(號)가 더욱 현저하였으며 $5^{\circ}C$ 보존(保存)보다는 $25^{\circ}C$보존(保存)에서 퇴색(褪色)이 촉진되었다.

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