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  • 저자

    제길수

  • 학위수여기관

    경상대학교 대학원

  • 학위구분

    국내박사

  • 학과

    응용생명과학부

  • 지도교수

  • 발행년도

    2014

  • 총페이지

    xi, 84 p.

  • 키워드

    Gamma irradiation E. coli O157: H7 S. typhimurium TBARS Peroxide value;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T13534365&outLink=K  

  • 초록

    In this study was applied repeated low-dose gamma irradiation at beef, chicken and fish of different the packaging(vacuum, regular) and storage(cool, frozen) state and was conducted to evaluate the safety, physicochemical properties(pH, Peroxide value, TBARS) and detection characteristics of beef, chicken and fish. Firstly, beef for E. coli O157: H7 and S. typhimurium was in case of 5 kGy single gamma irradiation was not observed microorganisms. In case of less than 2 kGy repeated low-dose gamma irradiation was not obserbed. Chicken for E. coli O157: H7 and S. typhimurium was in case of 5 kGy single gamma irradiation was not observed microorganisms. In case of less than 2 kGy repeated low-dose gamma irradiation was not obserbed. Fish for E. coli O157: H7 and S. typhimurium was in case of 2 kGy single gamma irradiation was not observed microorganisms. In case of less than 0.5 kGy repeated low-dose gamma irradiation was not obserbed. Secondly, repeat gamma irradiation and stored in a single irradiation (cool, frozen) and packaging (vacuum and regular) different ways to beef, chicken and fish, changes in the pH of the control and showed no difference. Peroxide values for in the case of regular packing regardless of storage temperature, peroxide values of single and repeated gamma irradiation teratments were higher than control valuses. In the case of vacuum packaging at cool and freezde storage, repeated low-dose gamma irradiation of less than 2 kGy seems to be an effective way to lower the peroxide value than the same high-dose of a single irradiation. TBARS for in the case of cooled-vacuum packed in a single irradiation, TBARS levels were showed no difference to the control. In the case of repeated irradiation, less than 2 kGy showed lower TBARS levels than the same high-dose of a single irradiation. In the case of regular packing, less repeated in the case of 2 kGy irradiation of a single high dose of the same irradiation showed lower levels. In the case of frozen-vacuum packed in a single irradiation, TBARS levels were lower than the control respectively. In the case of repeated irradiation, less than 2 kGy showed lower TBARS levels than the same high-dose of a single irradiation. In the case of regular packaging, repeated low-dose gamma irradiation of less than 1 kGy showed lower TBARS levels than the same high-dose of a single irradiation. Finally, the results indiacte that repeated low-dose gamma irradiation treatment could be useful as an alternative technology of high-dose gamma irradiation in improving the microbial safety and qualities of food.


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