감마선 조사가 파프리카와 매실 추출물로 제조된돈육포의 품질특성에 미치는 영향
Effect of Gamma-irradiation on the Quality Properties of Pork Jerky Prepared with Paprika and Japanese Apricot Extracts
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초록
This study was conducted to investigate the applicability of gamma irradiation forimproving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Porkjerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximatecomposition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory propertywere then evaluated. The results showed that the treatment of paprika and Japanese apricotextract to the pork jerky increased Hunter color value and texture property and at the same timedecreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerkydid not produce any change in its proximate composition (moisture, crude protein, crude lipidcontents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiationdose increased, whereas shear force of pork jerky was decreased. Sensory result showedthat gamma irradiation induced to decrease the sensory scores. Therefore, these results suggestthat gamma irradiation and the addition of paprika and Japanese apricot extracts could be aneffective mean to improve color and texture of restructured pork jerky without use of nitrite.
Abstract
This study was conducted to investigate the applicability of gamma irradiation forimproving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Porkjerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximatecomposition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory propertywere then evaluated. The results showed that the treatment of paprika and Japanese apricotextract to the pork jerky increased Hunter color value and texture property and at the same timedecreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerkydid not produce any change in its proximate composition (moisture, crude protein, crude lipidcontents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiationdose increased, whereas shear force of pork jerky was decreased. Sensory result showedthat gamma irradiation induced to decrease the sensory scores. Therefore, these results suggestthat gamma irradiation and the addition of paprika and Japanese apricot extracts could be aneffective mean to improve color and texture of restructured pork jerky without use of nitrite.
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