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• W855974920 abstract "계육 대퇴부위의 생육 시료는 PVDC 필름으로 호기적 포장과 진공포장을 하여 6 kGy 선량으로 전자선 조사를 실시한 후 2~4<TEX>$^{circ}C$</TEX>의 냉장실에서 보관하면서 저장기간별(0, 7일) 실험에 사용하였다. 전자선 조사 후 가열시료와 가열 후 전자선 시료는 oven에서 육 내부 온도가 70<TEX>$^{circ}C$</TEX> 될 때까지 가열한 다음 함기포장과 진공포장을 즉시 실시한 후 생육 시료와 같은 조건으로 냉장실에서 보관하면서 생육 시료와 같은 저장기간별 콜레스테롤 산화물의 발생 종류와 발생량을 조사한 결과는 다음과 같다. 생육 시료에서 저장초기에는 7<TEX>$beta$</TEX>-hydroxycholesterol <TEX>$alpha$</TEX>,<TEX>$beta$</TEX>-epoxide, cholestanetriol과 7-ketocholesterol이 검출되었으며, 처리구간에는 함기포장 처리구가 진공포장 처리구에 비하여 유의적으로(P〈0.05) 많은 발생량을 보였다. 저장기간이 경과함에 따라 저장초기에는 발생되지 않았던 7<TEX>$alpha$</TEX>-hydroxycholesterol과 6-ketocholesterol이 검출되었으며, 발생량도 저장기간이 경과함에 따라 유의적으로(P〈0.05) 증가하였다. 전자선 조사 후 가열 시료와 가열 후 전자선 조사 시료는 전처리구가 저장기간이 경과함에 따라 콜레스테롤 산화물과 지질산화물의 발생량이 유의적으로(P〈0.05) 증가하였으며, 처리구간에는 진공포장한 처리구가 함기포장한 처리구에 비하여 유의적으로(P〈0.05) 낮은 발생량을 보였다. 이상의 결과를 종합하면 콜레스테롤 산화물질과 지질산화물의 발생량은 조사로 인하여 발생되는 량보다는 저장시 포장조건이 더 많은 영향을 미치는 것으로 밝혀졌다. Chicken thigh from a retail market were used as experimental samples. Some chicken samples of raw state were packaged with PVDC at an aerobic and vacuum condition. The other samples were cooked until core temperature arrived at 70<TEX>$^{circ}C$</TEX> and then packaged immediately in the same way of raw samples. After samples were irradiated by electron beam at 6 kGy, they were stored in a refrigerator. Identification and quantity of cholesterol oxides were made at 0 and 7 days of storage, respectively. During the early stage of storage, 7<TEX>$beta$</TEX>-hydroxycholesterol, <TEX>$alpha$</TEX>,<TEX>$beta$</TEX>-epoxide, cholestanetriol and 7-ketocholesterol were produced from the raw meat samples, and the production of these chemicals were significantly higher(P〈0.05) from the samples with aerobic packaging than those with vacuum packaging. With storage time, 7<TEX>$alpha$</TEX>-hydroxycholesterol, 6-ketocholesterol and some other chemicals, which were not found during the early stage of storage, were found. Also, the formation of these chemicals were significantly increased(P〈0.05) with storage time. Cholesterol and lipid oxidation products of cooked meat after irradiation and irradiated meat after cooking were significantly increased(P〈0.05) with storage time for all treatments, and vacuum packaging results in showed significantly lower value(P〈0.05) than aerobic packaging. Summarizing the aforementioned results, it was found that the formation of cholesterol and lipid oxides and lipid oxidation was more easily affected by packaging condition than irradiation." @default.
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• W855974920 date "2003-10-31" @default.
• W855974920 modified "2023-10-02" @default.
• W855974920 title "Effect of Irradiation and Packaging Methods on the Oxidation of Cholesterol in Raw and Cooked Chicken Leg Meat" @default.
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• W855974920 doi "https://doi.org/10.5187/jast.2003.45.5.825" @default.
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