The Improvement of Color and Shelf Life of Ham by Gamma Irradiation

Byun, Myung‐Woo; Lee, Ju-Woon; Yook, Hong-Sun; Lee, Kyong-Haeng; Kim, Kyoung-Pyo

doi:10.4315/0362-028x-62.10.1162

Cited by 18 publications

(8 citation statements)

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“…Food irradiation is a useful technique for controlling pathogenic microorganisms such as Escherichia coli O157:H7 and Salmonella (10). Besides the sanitation of food, irradiation can be applied to reduce allergens (11) or nitrosamines (12) in food, to enhance the color of meat products without nitrite (13), and to reduce the salt content of traditional fermented foods (14). However, the use of irradiation is limited by foods containing high fat because irradiation may increase lipid oxidation by producing reactive free radicals or ions from absorbed energy (15).…”

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Chlorophyll breakdown by gamma irradiation in a model system containing linoleic acid

Byun

Lee³

et al. 2002

J Americ Oil Chem Soc

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The possible breakdown of chlorophyll by irradiation was investigated. Chlorophyll b standard (3 ppm) was added to a methanol solution containing 1% linoleic acid. Irradiation up to 20 kGy was performed with or without N 2 -bubbling, and nonirradiated control was also prepared. Residual chlorophyll b content was analyzed by HPLC and UV-visible spectra after irradiation, and color was measured during 6 h of light exposure (3,300 lux, light intensity) to induce photooxidation. The added chlorophyll b was destroyed by irradiation at 20 kGy with or without N 2 -bubbling. With N 2 -bubbling the oil sample did not develop lipid oxidation during irradiation, and irradiated samples did not develop photooxidation during storage under light. Without N 2 -bubbling, irradiated oil samples had higher PV than nonirradiated samples. The Hunter color a-value of oil increased and the b-value decreased with irradiation at 20 kGy. UV-visible spectra also supported the breakdown of chlorophyll b in solution by irradiation. Irradiation at 2.5 kGy or above destroyed all added chlorophyll b. The results indicate that irradiation technology could be applied to reduce or eliminate the residual chlorophyll in oil processing without developing lipid oxidation during the irradiation process, which would prolong the shelf life of oil products by protecting them from photooxidation during display.Paper no. J9971 in JAOCS 79, 145-150 (February 2002).

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Chlorophyll breakdown by gamma irradiation in a model system containing linoleic acid

Byun

Lee³

et al. 2002

J Americ Oil Chem Soc

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“…Food irradiation is most popular in the uSA where this type of treatment is also used for technological purposes, for example, the colour improvement of meat products (Byun et al 1999). In most countries, only limited kinds of foods can be irradiated, as stipulated by legislation (Directive 1999/3/EC).…”

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Change of Colour and pH-value in Pheasant Meat after Exposure to Ionizing Radiation

Dvořák

Kunová

Vodňanský³

2007

Acta Vet. Brno

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Dvořák P., J. kunová, M. vodňanský: Change of Colour and pH-value in Pheasant Meat after Exposure to Ionizing Radiation. Acta vet. Brno 2007, 76: S67-S71.The purpose of this paper was to study the impact of ionizing radiation on the changes of colour and the pH-value of pectoral and femoral musculature in pheasants (Phasianus colchicus). The parameters of colour L*, a* and b* were observed before irradiation (24 hours post mortem) and after irradiation ( 60 Co source, doses of 2.5 and 5 kGy). Reduction of the L* parameter, i.e. darkening, for all exposed samples was not significant. on the other hand, a significantly higher b* parameters for both exposed groups shown rather remarkably yellow colouring of pectoral musculature. Due to irradiation with a dose of 5 kGy a significant reduction (α = 0.05) of the average a* parameter from 8.99 to 7.10 was observed. However, the above-mentioned changes would not have any negative impact on the consumer.

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“…Thus, we have used 0.05% natural Lac pigment to replace 150 ppm of sodium nitrite in LFSs. In other studies, cured meat color was found using by irradiation with a dose of 5 kGy, which was effective as the use of 200 ppm of sodium nitrite to maintain a desirable color of the ham product for 30 days (Jo et al, 2001b;Byun, et al, 1999). Since the use of sodium nitrite in meat products appears to have antimicrobial effects, and cured meat coloring has been still argued by a Korean consumer association, new natural curing agents with similar coloring properties of sodium nitrite should be found.…”

Section: Hunter Color Valuesmentioning

confidence: 99%

Product Characteristics and Shelf-Life Effect of Low-Fat Functional Sausages Manufactured with Sodium Lactate and Chitosans During Storage at 10°C

Choi¹,

Chin²

2009

Korean Journal for Food Science of Animal Resources

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Product quality and shelf-life effect of sodium lactate (SL) in combined with chitosans with various molecular weights (MW) in low-fat sausages (LFSs) stored at 10 o C were evaluated. LFSs with SL and chitosans had 75-76% moisture, 1-2% fat, and 15.8-17.1% protein with a pH range of 6.3-6.6. Water holding capacity was decreased, but most textural properties were increased with the addition of chitosan with MW of 30-40 kDa. Hunter a (redness) values were also increased with the addition of sodium lactate and chitosans in combination with laccaic acid at the level of 0.05%, resulting in similar Hunter a value of 150 ppm of sodium nitrite. The combination of SL and chitosans slightly extended the shelf-life of LFSs approximately 3-6 days at 10 o C, resulting in inhibition the growth of L. monocytogenes and E. coli O157:H7, as compared to the control. However, the inhibition of microbial growth at 10 o C was not as strong as that at 4 o C. Thus, the storage temperature should be as low (<4 o C) as possible to have a maximum antimicrobial activity in LFS containing SL and various chitosans.

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The Improvement of Color and Shelf Life of Ham by Gamma Irradiation

Cited by 18 publications

References 0 publications

Chlorophyll breakdown by gamma irradiation in a model system containing linoleic acid

Chlorophyll breakdown by gamma irradiation in a model system containing linoleic acid

Change of Colour and pH-value in Pheasant Meat after Exposure to Ionizing Radiation

Product Characteristics and Shelf-Life Effect of Low-Fat Functional Sausages Manufactured with Sodium Lactate and Chitosans During Storage at 10°C

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