67C-12 |
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Y. H. KIM1, S. P. Hong1, S. Y. Yang2, and M. H. Seo2. (1) Animal resources, Korea Food Research Institute, San 46-1 Bakhyun bundang Seongnam Kyonggido, South Korea, (2) Animal resources, KFRI, San 46-1 Bakhyun bundang seongnam kyonggido The grind beef is commonly used as patties for hamburger, and salt or other additives are also used to improve its flavor or physicochemical properties. However, the patties are apt to cause microbial food poisoning, so the application of irradiation technology to them is important for the consumer's safety. The objective of this study is to investigate the characteristics of grind beef added with food additives such as nitrate, sodium chloride, phosphate and ascorbic acid by irradiation. The grind beef was added with nitrate, sodium chloride, phosphate and ascorbic acid, and was irradiated at 0 to 18kGy. The irradiated beef was stored at chilled room for 0 day and frozen room for 90 days. Microbial counts were determined by PCA, water holding capacity(WHC), TBA value were measured, and off-odor and color characteristics were determined by 18 trained sensory panels. The total microbial counts decreased significantly with the increase of dose level of irradiation. No microorganisms were detected at 7kGy in the chilled beef group and at 3kGy in the frozen beef group. There were no significant differences in WHC in chilled or frozen beef on the irradiation dose level. However, the drip loss of frozen beef added with sodium chloride or phosphate was lower than that of control. The additive treatment of chilled beef showed lower TBA values compared with non treatment on the dose level of irradiation. In sensory evaluation, the additives improved the irradiation odor of control, and particularly ascorbic acid treatment gave a good color acceptance. These results suggest that the irradiation at 7kGy and 3kGy can control microrganisms in chilled and frozen beef, respectively, and food additives such as nitrate, sodium chloride, phosphate and ascorbic acid can be utilized to improve off-odor and color of grind beef by irradiation.
Session 67C, Food Chemistry: Food analysis, irradiation and toxicology
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