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KMID : 0380619720040020100
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Korean Journal of Food Science and Technology
1972 Volume.4 No. 2 p.100 ~ p.105
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Studies on the Preservation of Pork Sausage by Gamma Radiation
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김년진/Kim, Yun Jin
박용근/서돈영/Park, Yong Kum/Suh, Don Yung
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Abstract
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This experiment was conducted to investigate the combined effects of radiation and antiseptics on the keeping qualities of pork sausage, which was treated with potassium sorbate and AF-2(2-(-2-furyl)-3-(5-vitro-2-furyl)-acrylamide), and then followed by gamma radiation of 0.25, 0.5, and 0.75 Mrad. Amounts of treated antiseptics were a quarter, half, and full levels of their maximum permissible concentration.
Irradiated and unirradiated sausages were stored for 50 days at 5℃ and 25℃, and their changes in rancidity, volatile basic nitrogen, bacterial counts, pH, and sensory analysis were examined during the storage period. The results obtained are as follows:
1) Preservative effects of antiseptics were manifested at cold storage; antiseptics treatment of a quarter-level and unirradiation following low-temperature storage showed the same good keeping qualities as the combined treatment of full-level antiseptics and radiation of 0.25 Mrad following high-temperature storage.
2) There did not appear to recognize irradiation-odor, while color and odor were deteriorated intensively by storage temperature. Sausage irradiated with 0.75 Mrad has shown slightly noticeable off-odor at the end of storage at 25℃.
3) The most suitable radiation dose was considered to be 0.5 Mrad, which could extend the storage life about 2∼3 times longer than untreated.
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