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KMID : 1024620020220040322
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Food Science of Animal Resources
2002 Volume.22 No. 4 p.322 ~ p.329
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Combination Effect of Modified Atmosphere Packaging and Electron Beam Irradiation on the Oxidative and Microbiological Stability of Ground Pork during Storage
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Whang Key
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Abstract
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Ground pork was packaged(purged) with modified atmosphere (n and CO) and irradiated with the electron beam in order to find out whether modified atmosphere packaging (MAP) inhibit the microbial growth and lipid oxidation development caused by electron beam irradiation. After packaging and irradiation, ground pork was stored at 4 for 6 days and -15 for 3 months, and periodically the microbial counts and the thiobarbituric acid reactive substances (TBARS) for the determination of lipid oxidation were measured. The inhibition of growth of total aerobic bacteria and mesophiles was confirmed when the ground pork was irradiated with the electron beam dose of 1.5 and 3.0 kGy. The N or CO purging alone was also effective in reducing the development of lipid oxidation of ground pork during storage at 4 and -15. The combination of electron beam irradiation(1.5 and 3.0 kGy) with MAP (N or CO) was effective to inhibit the growth of total aerobic bacteria and mesophiles, and retard the lipid oxidation of ground pork during storage at 4 for 6 days and -15 for 3 months.
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KEYWORD
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ground pork, modified atmosphere packaging, electron beam irradiation, microbial growth, lipid oxidation development
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