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KMID : 1134819990280040858
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 4 p.858 ~ p.864
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Use of Gamma Irradiation for Improving Quality and Assuring Safety of Meat Products
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Lee Ju-Woon
Yook Hong-Sun
Kim Jae-Hun
Kim Kyoung-Pyo
Lee Hyun-Ja
Byun Myung-Woo
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Abstract
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This study was conducted in order to evaluate the effect of gamma irradiation on improvement of the quality and safety of meat products. Emulsion-type bologna sausages were manufactured with 3 kGy-gamma irradiated ground beef. Beef patties were also manufactured with the addition of antioxidants(200 ppm, BHA, ascorbyl palmitate, α-tocopherol, or β-carotene) following gamma irradiation of 1.5 or 3 kGy. Bologna sausages could be successfully manufactured with 3 kGy gamma-irradiated ground beef and lower salt content(NaCl of 1.0 or 1.2% and phosphate of 0.2 or 0.3%) without any deteriorative results when compared with the products manufactured with regular salt content(NaCl of 1.5~2.0% and phosphate of 0.4~0.6%). No colony formations of aerobic microorganisms were observed in the sausage with NaCl of 1.2% and phosphate of 0.2 or 0.3% up to 30 days storage at 10℃. No significant differences appeared in the TBA values among all the sausages during storage for 30 days. No colonies of aerobic microorganisms were observed in the 3 kGy irradiated patty. Lipid oxidation of the beef patties was inhibited by the addition of an antioxidant.
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KEYWORD
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low salty sausage, beef patty, antioxidant, shelf life, gamma irradiation
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