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돈육 등심의 콜레스테롤 및 지질 산화에 전자선 조사, 포장 및 저장기간이 미치는 영향
Effect of Irradiation, Packaging and Storage on the Oxidation of Cholesterol and Lipid in Pork Longissimus Meat

신택순   (밀양대학교 축산학과UU0000567  ); 이정일   (경상남도 첨단양돈연구소CC0187216  );
  • 초록

    돈육 등심부위를 1cm 두께로 세절한 후 생육 시료는 PVDC 필름으로 호기적 포장과 진공포장을 하여 6 kGy 선량으로 전자선 조사를 실시한 후 2~4 $^{\circ}C$ 의 냉장실에서 보관하면서 저장기간별(0, 7일) 실험에 사용하였다. 전자선 조사 후 가열시료와 가열 후 전자선 조사한 시료는 oven에서 육 내부온도가 7 $0^{\circ}C$ 될 때까지 가열한 다음 함기 포장과 진공포장을 즉시 실시한 후 생육 시료와 같은 조건으로 냉장실에서 보관하면서 생육 시료와 같은 저장기간별 콜레스테를 산화물의 발생 종류와 발생량 및 지질 산화정도를 조사한 결과는 다음과 같다. 생육 시료에서 저장초기에는 콜레스테를 산화물이 전혀 검출되지 않았으나 저장기간이 경과함에 따라 저장초기에는 발생되지 않았던 7 $\alpha$ -hydroxycholesterol, 7 $\beta$ -hydroxycholesterol, 7-ketocholesterol, 20 $\alpha$ -hydroxycholesterol, $\beta$ -epoxide 및 $\alpha$ -epoxide 등이 검출되었으며, 콜레스테롤과 지질산화물의 발생량은 진공포장에 비하여 함기포장 처리구가 유의적으로(P $\alpha$ -hydroxycholesterol, 7 $\beta$ -hydroxycholesterol, $\alpha$ -epoxide 및 cholestanetriol이 처리 후 7일에 검출되었으며, 전처리구가 저장기간이 경과함에 따라 콜레스테롤 산화물의 발생량이 유의적으로 (P


    Pork loins that retailed in market were used as experimental samples. Some pork samples in raw state were packaged with PVDC in either aerobic or vacuum condition. The other pork samples were cooked until core temperature reached at 70 $\^{C}$ and then packaged immediately in the same way with the raw samples. After these samples were irradiated by electron beam 6 kGy, the samples were stored in a refrigerator (2∼4 $\^{C}$ ). Identification and quantification of cholesterol oxides were performed at 0 and 7 days. The results were following. During the early stage of storage, cholesterol oxides were not produced from the raw meat samples, but with the passage of storage time,7 $\alpha$ -hydroxycholesterol, 7 $\beta$ -hydroxycholesterol, 7-ketocholesterol, 20 $\alpha$ -hydroxycholesterol, $\beta$ -epoxide and $\alpha$ -epoxide, which were not produced during the early stage of storage, were produced. The production of cholesterol and lipid oxidation products were significantly higher (P $\alpha$ -hydroxycholesterol, 7 $\beta$ -hydroxycholesterol, $\alpha$ -epoxide and cholestanetriol on the 7th day of storage, although those chemicals were not produced during the early stage of storage. Production of cholesterol oxides was significantly increased (P


  • 주제어

    cholesterol oxidation products .   irradiation .   pork.  

  • 참고문헌 (18)

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  • 이 논문을 인용한 문헌 (2)

    1. Yang, Seung-Yong ; Lim, Sang-Dong ; Jeon, Ki-Hong ; Nam, Kung-Bae ; Kwon, Sin-Ae ; Park, Ji-Eun 2007. "Comparison of Vitamin A, E, and Cholesterol Contents and the Sensory Properties of chilled Hanwoo and Australian Beef" Korean journal for food science of animal resources = 한국축산식품학회지, 27(3): 262~266     
    2. Seong, Pil-Nam ; Cho, Soo-Hyun ; Kim, Jin-Hyoung ; Kang, Geun-Ho ; Park, Beom-Young ; Lee, Jong-Moon ; Kim, Dong-Hoon 2010. "Changes in Haem Pigments, Peroxide Value, TBARS, Free Fatty Acid Contents and Fatty Acid Composition of Muscles from Low Fat Pork Cuts during Chilled Storage" Korean journal for food science of animal resources = 한국축산식품학회지, 30(3): 427~434     

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