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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 406 - 412 (7page)
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초록· 키워드
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The combined effects of electron-beam irradiation and ageing of beef were examined. The irradiated samples at dose of 0 or 2 kGy were kept and analyzed for the microbial growth, shear values, meat color, and nucleotide-related flavor compounds at different ageing temperatures (2, 10, or 25℃) for 8 d. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and E. coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose, showing D<sub>10</sub> values of 0.66 and 0.65 kGy respectively. The irradiated beef eye of round had lower number of total aerobic bacteria (TAB) than nonirradiated one during the storage, but the TAB increased with higher ageing temperature (p<0.05). Especially, TAB increased sharply in non-irradiated samples aged at 25℃ after 4 d (p<0.05). With increasing ageing temperature and ageing time, shear force values decreased (p<0.05). The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the ageing period (p<0.05). As ageing time and temperature increased, the amounts of inosine monophosphate decreased and the hypoxanthine increased (p<0.05). Relatively high ageing temperature could be used at irradiated beef eye of round to shorten the ageing time.
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참고문헌 (27)
참고문헌 신청
Ahn, D. U. / 2004 / Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef / Radiat. Phys. Chem 71:149~154
Artes, F. / 2007 / Physical, physiological and microbial deterioration of minimally fresh processed fruits and vegetables / Food Sci. Technol. Int 13:177~188
Ba, H. V. / 2014 / Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef / Animal Sci. J 85:164~173
Clavero, M. R. / 1994 / Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation / Appl. Environ. Microbiol 60:2069
DeGeer, S. L. / 2009 / Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times / Meat Sci 83:768~774
Artes, F. / 2007 / Physical, physiological and microbial deterioration of minimally fresh processed fruits and vegetables / Food Sci. Technol. Int 13:177~188
Ba, H. V. / 2014 / Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef / Animal Sci. J 85:164~173
Clavero, M. R. / 1994 / Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation / Appl. Environ. Microbiol 60:2069
DeGeer, S. L. / 2009 / Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times / Meat Sci 83:768~774
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