Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Nutritional Quality of Restructured Pork Jerky with Electron Beam and Gamma Ray Irradiation

방사선 조사된 재구성 돈육포의 단백질 품질

  • Oh, Jong-Suk (Dept. of Food and Nutrition, Sunchon National University) ;
  • Han, In-Jun (Dept. of Food and Nutrition, Sunchon National University) ;
  • Lee, Ju-Woon (Team for Radiation Food Sci. and Biotech., Advnaced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University) ;
  • Kim, Yoon-Hee (Faculty of Food Sci. and Biotech., Pukyong National University) ;
  • Ryu, Hong-Soo (Faculty of Food Sci. and Biotech., Pukyong National University)
  • 오종숙 (순천대학교 식품영양학과) ;
  • 한인준 (순천대학교 식품영양학과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학팀) ;
  • 전순실 (순천대학교 식품영양학과) ;
  • 김윤희 (부경대학교 식품생명공학부 영양학) ;
  • 류홍수 (부경대학교 식품생명공학부 영양학)
  • Published : 2008.12.31
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Abstract

To evaluate the effect of irradiation on restructured pork jerky containing paprika and Japanese apricot extracts, the quality of protein was determined in vitro based on the formation of trypsin indigestible substrate inhibitor (TIS) and the computed protein efficiency ratio (C-PER) as determined based on the protein digestibility and amino acid analysis. In addition, we compared the effects of electron beam irradiation to those of gamma irradiation. Approximately 3% of the moisture content of pork jerky was reduced in response to irradiation with 3kGy administered using an electron beam however, no additional reduction was observed in samples that were subjected to higher doses of irradiation. In addition, there were no notable differences in the crude protein and fat content of pork jerky samples that were subjected to irradiation, regardless of dose. Furthermore, the total amino acids profiles did not change in response to electron beam irradiation. However, the in vitro protein digestibility increased by 7% in response to 3kGy of electron beam irradiation and 5kGy of gamma irradiation, but no significant changes in digestibility were not observed in response to treatment with higher doses. TIS quantified as trypsin inhibitors were formed in response to irradiation using the electron beam (3kGy) and gamma rays (5kGy), although there was a slight reduction in the production of TIS inhibitors in samples irradiated with higher doses. Moreover, only samples irradiated with 10kGy (electron beam and gamma ray) showed higher TBA values than those of the control samples. Finally, the C-PERs $(2.50{\sim}2.60)$ were greater in all of the irradiated pork jerky samples than in the control samples (2.22). Taken together, these results suggest that electron beam irradiation and the incorporation of extracts (paprika and Japanese apricot) may be useful methods of improving the nutritional quality of pork jerky.

Keywords