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KMID : 1024620060260040471
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Food Science of Animal Resources
2006 Volume.26 No. 4 p.471 ~ p.477
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Effects of High Dose Gamma Irradiation on Shelf Stability and Lipid Oxidation of Marinated and Precooked Pork Rib Steak
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Lee Ju-Woon
Park Jae-Nam
Kim Jae-Hun
Park Jin-Gyu
Kim Cheon-Jei
Kim Kwan-Soo
Byun Myung-Woo
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Abstract
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This study was conducted to evaluate the application of high dose irradiation for ensuring shelf stability of marinated and precooked pork rib steak in the severe environments such as desert or space, etc. Marinated and precooked pork rib steak was manufactured, vacuum-packaged and gamma-irradiated with the absorbed doses of 10, 20, 30, 40 and 50 kGy, and used for the tests of the growth of microorganisms and lipid oxidation during storage at 35t of acceleration condition. Any growth of microorganisms was not observed in irradiated samples after irradiation immediately. However, the growths were observed in 10, 20 and 30 kGy samples at 4, 7 and 14 day storage, respectively. High dose (40 and 50 kGy) gamma irradiation retarded the growth of aerobic microorganisms by the analysis of kinetic parameter. The content of malondialdehyde increased in all samples during storage periods, and gamma irradiation accelerated the increase of lipid oxidation. Therefore, the application of combination of the various food processing technology should be considered for the sterilization of marinated and precooked pork rib steak without any deterioration of the quality occurred by high dose irradiation.
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KEYWORD
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marinated and precooked pork rib steak, shelf-life, lipid oxidation, high dose irradiation, severe environments
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