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KMID : 1024620020220020137
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Food Science of Animal Resources
2002 Volume.22 No. 2 p.137 ~ p.144
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Effect of Irradiation, Packaging and Storage on the Oxidation of Cholesterol and Lipid in Pork Longissimus Meat
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Shin Taek-Soon
Lee Jeong-Il
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Abstract
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Pork loins that retailed in market were used as experimental samples. Some pork samples in raw state were packaged with PVDC in either aerobic or vacuum condition. The other pork samples were cooked until core temperature reached at 70 and then packaged immediately in the same way with the raw samples. After these samples were irradiated by electron beam 6 kGy, the samples were stored in a refrigerator (2∼4). Identification and quantification of cholesterol oxides were performed at 0 and 7 days. The results were following. During the early stage of storage, cholesterol oxides were not produced from the raw meat samples, but with the passage of storage time,7 -hydroxycholesterol, 7-hydroxycholesterol, 7-ketocholesterol, 20 -hydroxycholesterol, -epoxide and -epoxide, which were not produced during the early stage of storage, were produced. The production of cholesterol and lipid oxidation products were significantly higher (P<0.05) in the meats with aerobic packaging than those with vacuum packaging, Cooked meat after irradiation showed 7 -hydroxycholesterol, 7 -hydroxycholesterol, -epoxide and cholestanetriol on the 7th day of storage, although those chemicals were not produced during the early stage of storage. Production of cholesterol oxides was significantly increased (P<0.05) with the passage of storage time for all treatments, and showed significantly lower value (P<0.05) with the vacuum packaging than these for aerobic packaging. Species of cholesterol oxides from irradiated meat after cooking were similar to those from cooked meat after irradiation. Collectively, it was found that the production of cholesterol oxides was more easily affected by packaging condition than irradiation.
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KEYWORD
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cholesterol oxidation products, irradiation, pork
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