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Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage
DC Field | Value | Language |
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dc.contributor.author | Kim, I. S. | - |
dc.contributor.author | Jo, C. | - |
dc.contributor.author | Lee, K. H. | - |
dc.contributor.author | Lee, E. J. | - |
dc.contributor.author | Ahn, D. U. | - |
dc.contributor.author | Kang, S. N. | - |
dc.date.accessioned | 2024-08-08T01:45:22Z | - |
dc.date.available | 2024-08-08T01:45:22Z | - |
dc.date.created | 2019-12-13 | - |
dc.date.created | 2019-12-13 | - |
dc.date.issued | 2012-04 | - |
dc.identifier.citation | Radiation Physics and Chemistry, Vol.81 No.4, pp.466-472 | - |
dc.identifier.issn | 0969-806X | - |
dc.identifier.uri | https://hdl.handle.net/10371/207867 | - |
dc.description.abstract | The effect of gamma irradiation (0.5, 1, 2, and 4 kGy) on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. At Day 0 of irradiation, the pH, redness (CIE a*), yellowness (CIE V), 2-thiobarbituric acid-reactive substances (TBARS) and volatile basic nitrogen (VBN) values of samples irradiated at 2 and 4 kGy were higher (p < 0.05), but the CIE L* values (lightness) were lower than those of the non-irradiated control (p < 0.05). At < 1 kGy irradiation, however, the pH, CIE L*, CIE a* and CIE b*-value of samples were not significantly influenced by irradiation. The CIE a*, and CIE b*-values of samples irradiated at 2 and 4 kGy decreased with the increase of storage time. The VBN, TBARS, and CIE L*-values of samples irradiated at 4 kGy were not changed significantly during refrigerated storage for 90 days (p > 0.05). The total plate counts (TPC) and lactic acid bacteria (LAB) in the samples irradiated at 4 kGy were significantly lower (p < 0.01) than those with lower irradiation doses. At the end of storage, the TPC, coliform, and LAB in the samples were not increased after irradiation at 1, 0.5 and 1 kGy, respectively. TPC and LAB were not detected in samples irradiated at 4 kGy at Day 90. In addition, no coliform bacteria were found in samples irradiated at 1 kGy during refrigerated storage. Sensory evaluation indicated that the rancid flavor of samples irradiated at 4 kGy was significantly higher, but aroma and taste scores were lower than those of the control at Day 3 of storage. Irradiation of dry fermented sausages at 2 kGy was the best conditions to prolong the shelf-life and decrease the rancid flavor without significant quality deterioration. (C) 2011 Elsevier Ltd. All rights reserved. | - |
dc.language | 영어 | - |
dc.publisher | Pergamon Press Ltd. | - |
dc.title | Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.radphyschem.2011.12.037 | - |
dc.citation.journaltitle | Radiation Physics and Chemistry | - |
dc.identifier.wosid | 000301016100019 | - |
dc.identifier.scopusid | 2-s2.0-84862827000 | - |
dc.citation.endpage | 472 | - |
dc.citation.number | 4 | - |
dc.citation.startpage | 466 | - |
dc.citation.volume | 81 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Jo, C. | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | FATTY-ACID-COMPOSITION | - |
dc.subject.keywordPlus | LIPID OXIDATION | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | QUALITY CHARACTERISTICS | - |
dc.subject.keywordPlus | IONIZING-RADIATION | - |
dc.subject.keywordPlus | STARTER CULTURE | - |
dc.subject.keywordPlus | CARBON MONOXIDE | - |
dc.subject.keywordPlus | SHELF-LIFE | - |
dc.subject.keywordPlus | COLOR | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordAuthor | Fermented sausage | - |
dc.subject.keywordAuthor | Gamma irradiation | - |
dc.subject.keywordAuthor | Storage | - |
dc.subject.keywordAuthor | Lactic acid bacteria | - |
dc.subject.keywordAuthor | Lipid oxidation | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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