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Reduction of irradiation off-odor and lipid oxidation in ground beef by alpha-tocopherol addition and the use of a charcoal pack
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sohn, S. H. | - |
dc.contributor.author | Jang, A. | - |
dc.contributor.author | Kim, J. K. | - |
dc.contributor.author | Song, H. P. | - |
dc.contributor.author | Kim, J. H. | - |
dc.contributor.author | Lee, M. | - |
dc.contributor.author | Jo, C. | - |
dc.date.accessioned | 2024-08-08T01:48:16Z | - |
dc.date.available | 2024-08-08T01:48:16Z | - |
dc.date.created | 2018-01-23 | - |
dc.date.created | 2018-01-23 | - |
dc.date.issued | 2009-02 | - |
dc.identifier.citation | Radiation Physics and Chemistry, Vol.78 No.2, pp.141-146 | - |
dc.identifier.issn | 0969-806X | - |
dc.identifier.uri | https://hdl.handle.net/10371/208278 | - |
dc.description.abstract | A combination of a charcoal pack during irradiation and alpha-tocopherol addition into ground beef was applied to eliminate an irradiation characteristic off-odor and to retard the lipid oxidation caused by the irradiation process. Ground beef was mixed with 200 ppm alpha-tocopherol and gamma irradiated with 0, 5. and 10 kGy with or without a charcoal pack present during the irradiation treatment. The pH of the control group was lower than that of alpha-tocopherol and charcoal pack treatment initially but increased rapidly and showed higher pH at day 7. Addition of alpha-tocopherol with or without charcoal pack addition showed lower 2-thiobarbituric acid reactive substances values in irradiated ground beef at days 3 and 7 compared to those without addition. The color of ground beef was not significantly affected by the treatment. However, odor preference result showed that 10 kGy-irradiated ground beef with a combination of charcoal pack and alpha-tocopherol addition had higher scores than the control group regardless of irradiation. Solid-phase microextraction (SPME) gas chromatograph/mass spectrometry (GC/MS) analysis identified various volatile compounds that were created by irradiation of ground beef. These compounds were reduced or eliminated when a charcoal pack was used during the irradiation process. The results of the present study imply that combination of packaging with a charcoal pack during the irradiation process and addition of alpha-tocopherol into ground beef is a good method to effectively eliminate an irradiation off-odor and retard the lipid oxidation development in ground beef caused by irradiation. (C) 2008 Elsevier Ltd. All rights reserved. | - |
dc.language | 영어 | - |
dc.publisher | Pergamon Press Ltd. | - |
dc.title | Reduction of irradiation off-odor and lipid oxidation in ground beef by alpha-tocopherol addition and the use of a charcoal pack | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.radphyschem.2008.09.003 | - |
dc.citation.journaltitle | Radiation Physics and Chemistry | - |
dc.identifier.wosid | 000261873300012 | - |
dc.identifier.scopusid | 2-s2.0-56349098757 | - |
dc.citation.endpage | 146 | - |
dc.citation.number | 2 | - |
dc.citation.startpage | 141 | - |
dc.citation.volume | 78 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Lee, M. | - |
dc.contributor.affiliatedAuthor | Jo, C. | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | VOLATILE ORGANIC-COMPOUNDS | - |
dc.subject.keywordPlus | SENSORY CHARACTERISTICS | - |
dc.subject.keywordPlus | PORK PATTIES | - |
dc.subject.keywordPlus | SHELF-LIFE | - |
dc.subject.keywordPlus | VITAMIN-E | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | STORAGE | - |
dc.subject.keywordPlus | ACID | - |
dc.subject.keywordPlus | STABILITY | - |
dc.subject.keywordPlus | COLOR | - |
dc.subject.keywordAuthor | Irradiation off-odor | - |
dc.subject.keywordAuthor | Lipid oxidation | - |
dc.subject.keywordAuthor | Ground beef | - |
dc.subject.keywordAuthor | Charcoal pack | - |
dc.subject.keywordAuthor | alpha-tocopherol | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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