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 Gamma Irradiation and Cooking Methods on the Content of Thiamin in Chicken Breast and Vitamin C in Strawberry and Mandarine Orange

방사선 조사와 가열처리에 의한 닭고기의 비타민 B1 및 감귤과 딸기의 비타민 C 함량의 변화

  • 정영진 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Published : 2003.08.01
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Abstract

In order to expand the acceptability of irradiated foods by public, substantial basic data about the change of nutrient contents during irradiation are needed. The nutrient contents and digestibility of macronutrients such as carbohydrates, proteins and lipids in foods are known to be not significantly influenced by irradiation treatment. However, some of the vitamins among micronutrients are susceptible to irradiation to a large extent depending upon the food composition, food process and storage condition. This study was conducted to investigate change of thiamin in chicken breast, and vitamin C in strawberry and mandarine orange after irradiation. The effects of irradiation at frozen or refrigerated state and the effects of cooking such as heating or micron ave on thiamin contents in chicken breast were observed. Irradiation reduced the thiamin content, however, temperature condition during irradiation was much more important factor to the loss of thiamin contents. In strawberry, vitamin C content was significantly affected by original content or the variety rattler than treatments such as irradiation, heating or microwave. These results indicated that the losses of water-soluble vitamins, especially thiamin or vitamin C, are affected by food temperature during irradiation process and variety or composition of foods rallier than irradiation itself, within an acceptable range of irradiation.

방사선 조사식품의 수용성 비타민에 대한 안정성을 확인하기 위하여 방사선 조사에 가장 민감하다고 알려져 있는 수용성 비타민 B$_1$과 비타민 C를 택해 닭 가슴살과 딸기와 감귤에 방사선을 조사한 후 닭 가슴살에서 비타민 B$_1$과 딸기와 감귤에서 비타민 C의 함량변화를 조사하였다. 닭가슴살 부위의 경우 감마선 조사시 온도를 냉장과 냉동 상태로 달리 하여 조사한 후 조리 방법을 가열조리와 마이크로웨이브 조리로 달리한 결과 티아민 함량의 손실은 감마선 조사선량에 따른 영향도 관찰되었지만 냉장, 냉동 등과 같은 조사시의 온도 상태도 크게 영향을 미치는 것으로 나타났다. 귤의 비타민 C 함량은 5 kGy까지는 조사에 의한 손실이 나타타지 않았고, 딸기의 비타민 C 함량은 3 kGy의 낮은 조사선량 범위 내에서는 조사선량에 의한 영향보다는 딸기의 품종에 따른 함량이 최종비타민 함량을 더 좌우하는 것으로 나타났다. 따라서 감마선 조사시 비타민의 함량의 변화에는 일정 범위의 조사선량하에서는 조사시의 온도나 식품의 조성 등이 더 큰 인자로 작용할 수 있으며, 가열에 의한 손실도 냉장보다는 냉동 처리 후 조사함에 의해 감소시킬 수 있는 가능성을 보였다.

Keywords

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