|
KMID : 1025520030450050825
|
|
Journal of Animal Science and Technology
2003 Volume.45 No. 5 p.825 ~ p.834
|
|
|
Effect of Irradiation and Packaging Methods on the Oxidation of Cholesterol in Raw and Cooked Chicken Leg Meat
|
|
이정일/Lee, J. I.
신택순/진상근/김일석/김영환/주선태/박구부/Shin, T. S./Jin, S. K./Kim, I. S./Kim, Y. H./Joo, S. T./Park, G. B.
|
|
|
Abstract
|
|
|
|
Chicken thigh from a retail market were used as experimental samples. Some chicken samples of raw state were packaged with PVDC at an aerobic and vacuum condition. The other samples were cooked until core temperature arrived at 70℃ and then packaged immediately in the same way of raw samples. After samples were irradiated by electron beam at 6k㏉, they were stored in a refrigerator. Identification and quantity of cholesterol oxides were made at 0 and 7 days of storage, respectively. During the early stage of storage, 7β-hydroxycholesterol, α, β-epoxide, cholestanetriol and 7-ketocholesterol were produced from the raw meat samples, and the production of these chemicals were significantly higher(P＜0.05) from the samples with aerobic packaging than those with vacuum packaging. With storage time, 7α-hydroxycholesterol, 6-ketocholesterol and some other chemicals, which were not found during the early stage of storage, were found. Also, the formation of these chemicals were significantly increased(P＜0.05) with storage time. Cholesterol and lipid oxidation products of cooked meat after irradiation and irradiated meat after cooking were significantly increased(P＜0.05) with storage time for all treatments, and vacuum packaging results in showed significantly lower value(p＜0.05) than aerobic packaging. Summarizing the aforementioned results, it was found that the formation of cholesterol and lipid oxides and lipid oxidation was more easily affected by packaging condition than irradiation.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|