Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Gamma Irradiation on Shelf Life of Pork Loin

감마선 조사가 돈육의 저장성에 미치는 영향

  • 변명우 (한국원자력연구소 방사선 식품·생명공학 기술개발팀) ;
  • 조옥기 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 이주운 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 김재훈 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 김경표 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 김영지 (영남이공대학 식품영양학과)
  • Published : 1999.03.01
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Abstract

Microbial populations (total bacteria, lactic acid bacteria and coliforms), TBA, VBN and POV were investigated for evaluating the shelf life of pork loins gamma-irradiated at doses of 1, 3, 5 and 10 kGy with air-contained and vacuum-packaged methods. The initial microbial populations decreased with gamma irradiation depending upon the dose and microorganisms in the vacuum-packaged samples were inhibited more than those in the air-contained samples. POV, TBA and VBN values were higher in the air-contained samples than in the vacuum-packaged samples. In conclusion, the combination of gamma-irradiation and vacuum-packaging could extend the shelf life of chilled pork loin.

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