Reduction of Residual Nitrite Level in Cooked Pork Sausage with Different Packaging and Gamma Irradiation

포장방법과 감마선 조사에 의한 소시지의 잔류 아질산염 감소효과

  • Jo, Cheor-Un (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Ahn, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hyun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Song, Inn-Hwan (Korea Food and Drug Administration) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, Sejong University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • 조철훈 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
  • 안현주 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
  • 김재현 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
  • 송인환 (한국식품의약품안전청) ;
  • 김우정 (세종대학교 식품공학과) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학기술개발팀)
  • Published : 2002.08.01

Abstract

Effect of gamma irradiation on inhibition of microbial growth and reduction of residual nitrite level in cooked pork sausage were studied during 4 weeks of storage at $4^{\circ}C$. Irradiation at 5 and 10 kGy significantly reduced the number of total aerobic bacteria and almost eliminated coliform bacteria. Irradiation reduced the content of residual nitrite in cooked pork sausage in a dose-dependent manner, and among packaging methods, the sausage with $CO_2$ (100%) packaging was the lowest level of residual nitrite. Results indicate that the irradiation combined with packaging is a useful technology to reduce the residual nitrite in cooked pork sausage.

소시지 제조시 미생물을 제어함과 동시에 잔류 아질산염함량을 감소시키기 위하여 감마선을 이용하였다. 제조된 소시지는 함기, 진공, 그리고 $CO_2$(100%) 포장하여 감마선을 0, 5, 10 kGy로 조사한 후 4주 동안 냉장저장$(4^{\circ}C)$하면서 총균수, 대장균군수, 그리고 잔류 아질산염 함량을 조사하였다. 감마선 조사시 총균수와 대장균군의 수를 유의적으로 감소시켰으며 비조사구에서는 진공과 $CO_2$, 포장이 함기포장보다 미생물 생육제어에 효과적이었으며, 잔류 아질산염의 함량은 감마선 조사에 의해 유의적으로 감소하였다(p<0.05). 또한 $CO_2$ 포장구가 잔류 아질산염 함량 감소효과에 가장 뛰어난 결과를 얻어 감마선과 $CO_2$ 포장을 병용처리한다면 소시지 제조시 미생물 제어 및 잔류 아질산염의 함량을 효과적으로 감소시켜 소비자에게 더욱 안전한 식품을 공급하게 될 수 있으리라 사료된다.

Keywords

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