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저장안정성이 개선된 천연장 소시지의 제조를 위한 감마선 조사
이주운,조철훈,변명우 경산대학교 생명자원개발연구소 2001 생명자원과 산업 Vol.5 No.-
Quality properties in the sausage stuffed into the irradiated natural lamb and pork intestine for manufacturing the high quality emulsion-type meat produces were studied. The microbial changes of irradiated casings and the microbial growth of the sausages with gamma-irradiated natural casings were observed. Population of Total aerobia bacteria was decreased by gamma irradiation, dependent upon the irradiation dose. The number of microflora in lamb and pork casings was reduced by about 5.5 log cycle at 5kGy. Population of total aerobic bactelia of sausages stuffed in non-irradiated lamb and pork casing was about 3.6 log cfu/g after just manufacture and was about 7 log after 10 day storage. However, population of total aerobic bacteria of sausages with 3 key-irradiated and 5 kGy-irradiated casings was 2.48 and 0.32 log in lamb, and 2.78 and 0.60 log in pork respectively. The sausages vacuum-packaged and stored were shown no chance in the 2-thiobarbituric acid reactive substances value during storage. Irradiated sausage showed the higher TBARS value than that of nonirradiatd control at 5-day with pork casing and at 10day with lamb casing. Shear force of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful tool to sanitize the natural pork and lamb casings and extend the shelf-life of the high quality, value-added sausage made with those casings.
변명우,이주운,육홍선 경산대학교 생명자원개발연구소 2001 생명자원과 산업 Vol.5 No.-
This study was carried out to evaluate the application of food irradiation technology as a method for reducing food allergy. Bovine α-casein and β-lactoglobulin, hen's egg albumin(ovalbumin), an egg white protein, and a heat stable protein of shrimp, tropomyosin were used as model allergens and was gamma-irradiated in an aqueous state. The changes in allergenic properties of these allergens resulted from gamma irradiation were monitored by Ci-ELISA with serum from each target food-hypersensitive patients. The results provide a new possibility to use irradiation process for reducing food allergy.