|
KMID : 1134820080370030362
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 3 p.362 ~ p.366
|
|
|
Effect of Gamma Irradiation on Physicochemical and Sensory Properties of Restructured Pork Jerky
|
|
Oh Jong-Suk
Byun Myung-Woo
Park Jae-Nam
Lee Ju-Woon
Kim Jae-Hun
Han In-Jun
Park Jin-Gyu
Song Beom-Seok
Chun Soon-Sil
|
|
|
Abstract
|
|
|
|
This study was carried to investigate effects of gamma irradiation on the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory properties of restructured pork jerky. Restructured pork jerky was irradiated at dose levels of 0, 3, 5, 7 and 10 kGy with a use Co-60 source. There were no significant differences in the moisture, crude protein, crude lipid contents, and TBA values. However, as doses of gamma irradiation increased, the redness (a-value) of restructure pork jerky increased whereas shear force of restructure pork jerky was decreased by gamma irradiation. Sensory evaluation showed that sensory scores were reduced by gamma irradiation. Therefore, gamma irradiation could be an effective means to improve color and texture of restructured pork jerky, but only with proper consideration for sensory quality.
|
|
|
KEYWORD
|
|
|
pork jerky, gamma irradiation, physicochemical quality, texture, color
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|