돈육 등심의 콜레스테롤 및 지질 산화에 전자선 조사 , 포장 및 저장기간이 미치는 영향

Pork loins that retailed in market were used as experimental samples. Some pork samples in raw state were packaged with PVDC in either aerobic or vacuum condition. The other pork samples were cooked until core temperature reached at 70℃ and then packaged immediately in the same way with the raw samples. After these samples were irradiated by electron beam 6 kGy, the samples were stored in a refrigerator (2∼4℃). Identification and quantification of cholesterol oxides were performed at 0 and 7 days. The results were following. Druing the early stage of storage, cholesterol oxides were not produced from the raw meat samples, but with the passage of storage time, 7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 20α-hydroxycholesterol, β-epoxide and α-epoxide, which were not produced during the early stage of storage, were produced. The production of cholesterol and lipid oxidation products were significantly higher (P