Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Combined Treatment of Gamma Irradiation and Addition of Fucoidan/laminarin on Ready-to-eat Pork Patty

감마선 조사와 푸코이단/라미나린 병용처리가 돈육 패티의 품질에 미치는 영향

  • Kim, Hyun-Joo (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jin-Gyu (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Yo-Han (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Shin, Mee-Hye (School of Food Science, Eulji University) ;
  • Byun, Myung-Woo (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 김현주 (한국원자력연구원 정읍방사선과학연구소) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 박진규 (한국원자력연구원 정읍방사선과학연구소) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 윤요한 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김천제 (건국대학교 축산식품생물공학) ;
  • 신미혜 (을지대학교 식품과학부) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Published : 2009.02.28
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Abstract

The objective of this study was investigated to apply the fucoidan and laminarin extract from low-grade Undaria pinnatifida to real food product, a pork patty. Pork patties added with fucoidan and laminarin showed lower lipid oxidation and the inhibition against lipid oxidation was shown to be dependent on the irradiation doses. The Hunter color values of pork patty added with fucoidan increased significantly with an increase of irradiation dose. The hardness profiles of the patties with fucoidan and laminarin was decreased, but the amount of water in the patties was increased. Also, the combination of gamma irradiation and addition of fucoidan and laminarin was shown to be effective for the microbiological control. These results suggested that gamma irradiation and fucoidan and laminarin treatment showed the positive effect on microbial stability and quality of the pork patty.

저급미역에서 추출한 푸코이단/라미나린의 천연 항산화제로서의 이용 가능성을 평가하기 위해 돈육 패티에 이를 첨가하여 품질평가를 하였다. 푸코이단/라미나린 첨가 돈육 패티의 지질산패도를 측정한 결과 무첨가구에 비해 효과적으로 패티의 지질산화를 억제한 것으로 나타났으며, 이는 조사선량에 따라 지질산화 억제 효과가 증진하였다. 감마선 조사한 돈육 패티의 색도 변화를 측정한 결과, 시료 무첨가구와 라미나린 첨가구는 조사에 의한 유의적인 차이는 없었으나 푸코이단 처리구의 경우 패티의 조사선량이 증가함에 따라 명도가 증가하는 경향을 보였다. 돈육 패티에 푸코이단/라미나린을 첨가 하였을 때 패티의 보수성이 증가하여 경도가 감소하였으며, 이는 감마선 조사에 의한 유의적인 차이는 없는 것으로 나타났다. 그리고 감마선 조사와 푸코이단/라미나린 병용처리는 패티의 미생물을 제어하는 것으로 나타났다. 본 연구 결과 감마선 조사와 이 기술을 활용하여 추출한 푸코이단/라미나린을 병용처리 하였을 때 미생물학적 안전성을 확보하고 품질을 개선시켜 식품산업에서의 천연 항산화제로서 적용할 수 있을 것이라고 판단된다.

Keywords

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