Impact of Irradiation in Meat Quality on Pork Sausage Products Using Hot and Cold Carcasses, Stored at Different Aging Temperatures
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
This study examined the effects of hot deboning and the irradiation of raw pork on the physicochemical properties of pork sausages. Pigs were deboned with a carcass (loin surfaces) temperature of 5℃ (cold) or 15℃ (hot). Each deboned raw pork loins were then irradiated at 0 kGy or 4 kGy. Emulsion-type sausages were prepared from each treated meat with other ingredients including fat, ice, salt, phosphate, and seasoning powder. Then sausage products were analyzed for their physiochemical properties and microbial spoilage up to 10 days. Emulsion stability of sausage products with hot deboning was better than the cold carcass up to three days. Sausage products with irradiated hot carcasses showed less cooking loss than from non-irradiated carcasses on day 10. Hardness, gumminess, and chewiness of the sausages decreased significantly with increasing storage time for all sausage products (p<0.05), but the sausage products with irradiated hot carcasses showed a smaller reduction compared with non-irradiated. Lipid oxidation was not significantly different in the sausage products with hot or cold deboning (p>0.05), but the sausage products from non-irradiated meats showed changes from 0.43 to 1.59 (MDA mg/kg of meat) in 10 days (p<0.5). Total plate count and E. coli count were significantly lower in the sausage products from irradiated meat (p<0.05). Finally, irradiating hot deboned meat at 4 kGy can be an excellent alternative for producing raw meat for sausages with promising microbiological and physicochemical properties.
Abstract
This study examined the effects of hot deboning and the irradiation of raw pork on the physicochemical properties of pork sausages. Pigs were deboned with a carcass (loin surfaces) temperature of 5℃ (cold) or 15℃ (hot). Each deboned raw pork loins were then irradiated at 0 kGy or 4 kGy. Emulsion-type sausages were prepared from each treated meat with other ingredients including fat, ice, salt, phosphate, and seasoning powder. Then sausage products were analyzed for their physiochemical properties and microbial spoilage up to 10 days. Emulsion stability of sausage products with hot deboning was better than the cold carcass up to three days. Sausage products with irradiated hot carcasses showed less cooking loss than from non-irradiated carcasses on day 10. Hardness, gumminess, and chewiness of the sausages decreased significantly with increasing storage time for all sausage products (p<0.05), but the sausage products with irradiated hot carcasses showed a smaller reduction compared with non-irradiated. Lipid oxidation was not significantly different in the sausage products with hot or cold deboning (p>0.05), but the sausage products from non-irradiated meats showed changes from 0.43 to 1.59 (MDA mg/kg of meat) in 10 days (p<0.5). Total plate count and E. coli count were significantly lower in the sausage products from irradiated meat (p<0.05). Finally, irradiating hot deboned meat at 4 kGy can be an excellent alternative for producing raw meat for sausages with promising microbiological and physicochemical properties.
참고문헌 (33)
- Ahn DU, "Effect of muscle type, packaging and irradiation on lipid oxidation, volatile production and color in raw pork patties", Meat Science, 49, pp.27~39 (1998)
- Aidani E, "Effect of chilling, freezing and thawing on meat quality : A review", Int. J. Biosci, 5(4), pp.159~169 (2014)
- Alarcon-Rojo AD, "Ultrasound and meat quality : A review", Ultrasonics-Sonochemistry, 55, pp.396~382 (2019)
- Brewer MS, "Irradiation effects on meat flavor: A review", Meat Science, 81, pp.1~8 (2009)
- Chmiel M, "Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat", Meat Science, 88, pp.566~570 (2011)
- Choi YS, "Effect of irradiated pork on physicochemical properties of meat emulsions", Radiation Physics and Chemistry, 119, pp.279~281 (2016)
- Crownover RD, "The effect of hot vs. cold boning on eating quality of New Zealand grass fed beef", Meat and Muscle Biology, 1, pp.207~217 (2017)
- Rubén Domínguez, "A Comprehensive Review on Lipid Oxidation in Meat and Meat Products", Antioxidants, 8(10), pp.429~ (2019), MDPI AG[DOI]
- Farkas J, "Irradiation as a method for decontaminating food: A review", International J. Food Microbiology, 44, pp.189~204 (1998)
- Gaitán-Jurado AJ, "Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopy", Meat Science, 78, pp.391~399 (2008)
- Haque MA, "Effect of gamma irradiation on shelf life and quality of beef", J. Meat Science and Technology, 5(2), pp.20~28 (2017)
- IAEA, "Manual of Good Practice in Food, Irradiation", pp.45~53 (2015), IAEA
- Jayathilakan K, "Radiation processing : An emerging presentation technique for meat and meat products", Defense Life Science J, 2(2), pp.133~141 (2017)
- 정이지, "Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis ) Fruit Powders", 한국축산식품학회지, 39(6), pp.953~965 (2019), 한국축산식품학회[DOI]
- Kanatt SR, "Effect of radiation processing on meat tenderization", Radiation Physics and Chemistry, 111, pp.1~8 (2015)
- 김근호, "Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage", 한국축산식품학회지, 41(3), pp.428~439 (2021), 한국축산식품학회[DOI]
- Kim IS, "Effect of low-level gamma irradiation on the characteristics of fermented pork sausage during storage", Radiation Physics and Chemistry, 81, pp.466~472 (2012)
- Juntae Kim, "Economic Analysis of the Use of VCS2000 for Pork Carcass Meat Yield Grading in Korea", Animals, 11(5), pp.1297~ (2021), MDPI AG[DOI]
- 이정아, "Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages", 한국축산식품학회지, 41(3), pp.440~451 (2021), 한국축산식품학회[DOI]
- Lee SH, "Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage", Innovative Food Science and Emerging Technologies, 52, pp.429~437 (2019)
- Lee Y, "Effect of γ-irradiation on the molecular properties of Myoglobin", J. Biochemistry and Molecular Biology, 35(6), pp.590~594 (2002)
- Manchini RA, "Current research in meat color", Meat Science, 71, pp.100~121 (2005)
- Mohácsi-Farkas C, "Food irradiation : Special solution for the immune-compromised", Radiation Physics and Chemistry, 129, pp.58~60 (2016)
- Nam KC, "Effects of Irradiation on meat color", Food Science and Biotechnology, 12(2), pp.198~205 (2002)
- Park SY, "Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packing method, and storage time during frozen storage(-10℃)", J. Food Science, 72(2), pp.114~119 (2007)
- 신미혜, "Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork", 한국축산식품학회지, 34(4), pp.464~471 (2014), 한국축산식품학회
- Sousa SC, "Quality parameters of Frankfurt-type sausages with partial replacement of fat by hydrolyzed collagen", LWT-Food Science and Technology, 76, pp.320~325 (2017)
- Alfredo Teixeira, "Intramuscular Fat Prediction Using Color and Image Analysis of Bísaro Pork Breed", Foods, 10(1), pp.143~ (2021), MDPI AG[DOI]
- Thomas R, "Effect of hot-boned pork on the quality of hurdle treated pork sausages during ambient temperature storage", Food Chemistry, 107, pp.804~812 (2008)
- Voloski FLS, "Influence of stunning and deboning operations on the microbiological quality and shelf life of buffalo meat", Meat Science, 116, pp.207~212 (2016)
- Yancey JWS, "Cooking method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss and internal cooked color of beef longissimus steaks", Meat Science, 88, pp.1~7 (2011)
- 임동균, "Combined Effect of Irradiation and Ageing Condition on Physicochemical and Microbial Quality of Hanwoo Eye of Round", 한국축산식품학회지, 35(3), pp.406~412 (2015), 한국축산식품학회
- Youssef MK, "Effects of protein level and fat", oil on emulsion stability, texture, microstructure and color of meat batters, 2009, pp.82, 228~233