Effect of Gamma-irradiation on the Quality Properties of Pork Jerky Prepared with Paprika and Japanese Apricot Extracts

감마선 조사가 파프리카와 매실 추출물로 제조된 돈육포의 품질특성에 미치는 영향

  • 박경숙 (장안대학교 식품영양학과)
  • Received : 2011.11.19
  • Accepted : 2011.12.12
  • Published : 2011.12.30


This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.


Supported by : 장안대학교