학술논문
Improving Hygienic Quality of Pork Cutlets Using Electron-Beam Irradiation
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Seo-Joon Yeom Sang-Su Kim Ki-Nam Yoon Min-Ji Cho Beom-Seok Song Jong-Heum Park Do-Yeong Kim Young-Min Kim Jae-Kyung Kim
- 간행물 정보
- 『Food Science of Animal Resources』제45권 제6호, 1724~1739쪽, 전체 16쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2025.11.30
4,720원
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국문 초록
In 2020, pork cutlet products were recalled in Korea due to detection of enterohemorrhagic Escherichia coli. Electron beam (EB) irradiation is a non-thermal treatment technique that can improve hygiene quality by eliminating microorganisms. Irradiation technology for raw and ground meats has been studied extensively; however, it has not been explored adequately with regard to uncooked, breaded, and frozen pork cutlets. Therefore, the present study investigated the influence of EB at different irradiation doses (0.5–10 kGy) on pathogen inactivation (D10 value), total aerobic bacteria (TAB), yeasts and molds (Y&M), Hunter’s color values, 2-thiobarbituric acid reactive substance (TBARS), pH, and hydrocarbons in pork cutlets. The D10 values were 0.40, 0.43, 0.54, and 0.54 kGy for E. coli O157:H7, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes, respectively. The appropriate sterilization dose for reducing the pathogens by 5-Log CFU/g (99.999%) was calculated as 2.7 kGy. TAB and Y&M were decreased significantly by EB irradiation, and no microbes were detected above 7 kGy. The CIE a*increased at doses above 4.5 kGy. The TBARS value was 0.79 malondialdehyde μg/g for irradiation doses of up to 10 kGy. Hydrocarbon profile based on gas chromatography/mass spectrometry (GC/MS) data revealed 1,7-hexadecadiene and 8-heptadecene as key markers of samples irradiated at 2–10 kGy. Furthermore, two hydrocarbons showed potential applicability as rapid detection methods using headspace/solid-phase microextraction-GC/MS. In conclusion, the present study suggests that EB irradiation improves the hygienic safety of pork cutlets. Further research is required to evaluate its impact on organoleptic and quality attributes after cooking.
영문 초록
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
Supplementary Materials
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References
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