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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.6 No.4
- 발행연도
- 2001.12
- 수록면
- 211 - 215 (5page)
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초록· 키워드
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The packaging effect on physicochemical changes in irradiated sausage stored at -20℃ was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO₂ (0 ppm),, packaged in three different conditions such as aerobic, vacuum, CO₂ (100%). The samples irradiated at 0, 5, 10 kGy absorbed dose,, the total number of microorganisms, lipid oxidation, color, texture were analyzed during frozen storage at -20℃. Irradiation of the sausage at 10 kGy completely controlled microbial growth during storage. An NaNO₂ addition to the sausage significantly reduced lipid oxidation,, the TBARS value of the sausage with aerobic packaging was higher than that with the vacuum, CO₂ packaging. The NaNO₂ addition increased Hunter color a-value dramatically, but no packaging effect was found (p＞0.05). Irradiation influenced shear values resulting in lower shear values in 10 kGy-irradiated sausages with aerobic packaging,, CO₂ packaged sausage showed comparatively lower shear values than other packaging methods. From the results, vacuum or CO₂ (100%) packaging were better than aerobic packaging for frozen stored pork sausage, especially for microbial quality, lipid oxidation.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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