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KMID : 1024620020220040316
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Food Science of Animal Resources
2002 Volume.22 No. 4 p.316 ~ p.321
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Effect of Electron Benm Irradiation on the Oxidative and Microbiological Stability of Ground Pork during Storage
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Koh Kwang-Hwan
Whang Key
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Abstract
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Fresh ground pork was irradiated with the electron beam, and the microbiological and oxidative stability of ground pork was examined during refrigerated and frozen storage. During both storage, with the increase in the irradiation dose from 0 to 3.0 kGy, the inhibition effect of the growth of the total aerobic bacteria and the mesophiles also increased. Psychrotrophic bacteria were not detected at all in the whole experiment. On the other hand, electron beam irradiation promoted the oxidative rancidity of ground pork during refrigerated and frozen storage. The catalytic effect of oxidation was more pronounced with the electron beam dose of 3.0 than that of 1.5 kGy. As a result, the control of lipid oxidation must be achieved to fully utilize the sterilization effect of electron beam in the ground pork.
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KEYWORD
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electron beam, microbiological stability, oxidative stability, total aerobic bacteria, mesophiles
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