Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Antioxidants on Oxidation of Lard Induced by Gamma Irradiation

감마선 조사에 의한 돈지의 산패에 산화방지제의 첨가효과

  • 변명우 (한국원자력연구소 방사선식품공학연구실) ;
  • 이경행 (한국원자력연구소 방사선식품공학연구실) ;
  • 육홍선 (한국원자력연구소 방사선식품공학연구실) ;
  • 이주운 (한국원자력연구소 방사선식품공학연구실) ;
  • 이현자 (국립안성산업대학교 가정학과)
  • Published : 1998.12.01
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Abstract

The effects of antioxidants such as ascorbyl palmitate(AP), tocopherol( Toc), BHA and ascorbyl palmitate＋ tocopherol(AP＋ Toc) on lipid peroxide formations in lard have been investigated during storage at 50oC after gamma irradiation with the dose of 1~10kGy. Immediately gamma irradiation greatly increased the initiative oxidation of lard as expected. But antioxidants were found to be greatly effective in minimizing the radiation induced peroxidation of lard. The decreasing order of effects on their antioxidative activities was AP>AP＋ Toc>BHA> Toc. Oxidation of lard during storage at 50oC after irradiation induced the acceleration of autooxidation. But the additions of an tioxidants inhibited the formation of peroxides. Their antioxidative activities during storage were BHA> AP＋ Toc> Toc>AP. Especially AP＋ Toc mixture was not significantly different from BHA (p>0.05).

Keywords

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