방사선 선종에 따른 식육 및 그 가공품의 식품학적 특성에 대한 비교 연구

Abstract

This study was conducted to evaluate the safety, physicochemical and sensory properties, and detection characteristics of minced beef and pork (raw meat), beef and pork patties (meat products) irradiated with gamma ray or electron beam at the absorbed dose from 5 to 20 kGy. The aims of this study were to prepare the government approval for the extension of food irradiation item to meat or its products, to promote the industrial application of radiation technology with the fundamental information on the diverse radiation types, and to apply basic data in policy for introduction of good irradiation practise (GIP). Minced beef and pork were prepared in 24 hours after butchery for the experiment, and hamburg patties were manufactured by commercial methods. Vacuum packaging and 100% N2-packaging were used for discrimination of difference between the packaging methods. Gamma (430 kCi, Co-60) and electron beam (2.5 MeV, electron accelerator) were used for food irradiation, and the absorbed doses used were up to 20 kGy under room temperature (18℃). The microbiological and sitological characteristics of the samples were observed during accelerated storage at 30℃ for 10 days. The effect of radiation types and packaging methods on the quality characteristics of meat and their processed product were summarized in the table. 1. The results of the microbial growth of raw meat (minced beef and pork) and meat products (beef and pork patties) during the accelerated storage showed that the microcidal effect of gamma irradiation was superior to that of electron beam irradiation. It was also found that vacuum packaging was more effective in inhibiting the microbial growth than N2-packaging during storage. These phenomenon was revealed as the results of the growth of lactobacillus and psychrophilic bacteria similar to those of total aerobic bacteria. 2. The effects of the radiation types and packaging methods on the approximate composition of minced meats and meat products were not observed. Also, there was no significantly different between irradiated and non-irradiated samples. 3. The 2-thiobarbituric acid reactive substances (TBARS) values of all samples were significantly increased depending upon irradiation dose as well as the storage periods. Gamma irradiated samples has a little high TBARS values than those of electron beam irradiated samples. It was also found that N2-packaging was more effective in inhibiting the lipid oxidation than vacuum packaging. The change of volatile basic nitrogen (VBN) value was similar to microorganisms growth pattern. Namely, the extent of increase in VBN value of gamma ray irradiated samples were lower than that of electron beam irradiated samples. 4. The change pattern of color by irradiation was very different between minced beef and pork, and these results were also same to meat products. In minced beef, color values such as L* (brightness), a* (redness) and b* (yellowness) were decreased depending upon irradiation dose. Otherwise, all of color values of minced pork was significantly increased by irradiation. There were no difference between radiation types or packaging methods. 5. The hardness of beef or pork patties treated with irradiation was significantly decreased depending on irradiation dose. The hardness of vacuum packaged samples was increased by the pressure from the vacuum packaging. However, the difference between irradiation types was not significant. 6. The sensory properties such as color, chewiness, taste, and overall acceptability of beef or pork patties were decreased depending upon irradiation dose. Gamma irradiated samples has a lower sensory scores than those of electron beam irradiated samples. It was also found that N2-packaging was more effective in minimizing the deterioration of sensorial qualities than vacuum packaging. 7. In the AMES tests of minced beef and pork, beef or pork patties treated with irradiation, any mutagenicities against Salmonella typhimurium TA98 and TA100 were not detected in all irradiated samples. For these reason, it was evident that irradiation did not induce mutagenicity. 8. The change of hydrocarbons by irradiation was evaluated for the detection of irradiated meat. The results showed that hydrocarbons (1-hexadecene, 6,9-heptadecadiene, 1,7,10-hexadecatriene, 1-tetradecene, pentadecane, 1,7-hexadecadiene, 1,7,10-hexadecatriene, heptadecane, 8-heptadecene) were detected in all of irradiated samples, but these hydrocarbons were not detected in non-irradiated samples. Especially, the contents of 8-heptadecene and 1,7-hexadecadiene induced from oleic acid were highest among the hydrocarbons. Gamma irradiated samples had a higher hydrocarbon contents than those of electron beam irradiated samples. But, there were no difference between vacuum and N2- packaging. According to fatty acid compounds and degradation pathway of beef and pork, it could be deliberated that a great amount of produced hydrocarbons such as 8-heptadenene and 1,7-hexadecadien were able to be used as identification factor of irradiated meat.