KR880000012B1 - Method of storage for sterilized meat - Google Patents
Method of storage for sterilized meat Download PDFInfo
- Publication number
- KR880000012B1 KR880000012B1 KR1019860000537A KR860000537A KR880000012B1 KR 880000012 B1 KR880000012 B1 KR 880000012B1 KR 1019860000537 A KR1019860000537 A KR 1019860000537A KR 860000537 A KR860000537 A KR 860000537A KR 880000012 B1 KR880000012 B1 KR 880000012B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat products
- storage
- gamma
- irradiated
- sterilized
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packages (AREA)
Abstract
Description
본 발명의 방법은 육류제품에 식품보존제(화학약품)을 첨가하지 않고 실온에서도 위생적으로 장기간 안전하게 저장함을 목적으로 한 것이다.The method of the present invention is intended to safely and hygienic long-term storage at room temperature without the addition of food preservatives (chemicals) to meat products.
국민의 생활수준 향상과 영양적 관심도가 높아지고 외국산 육류제품의 영향에 따라서 육류제품의 종류가 다양해졌으며 그 소비량이 매년 증가추세에 있다.Increasing people's living standards, nutritional interests and the impact of foreign meat products have led to a wide variety of meat products, and their consumption is increasing every year.
(햄, 평균년간 생산량 : 1,400톤) 그러나 육류제품의 잔유미생물의 증식에 따른 저장기간의 한계성과 유해미생물의 오염에 의한 위생적인 문제 및 내열성(Ham, average annual output: 1,400 tons) However, the limit of shelf life due to the growth of residual microorganisms in meat products, hygienic problems and heat resistance due to contamination of harmful microorganisms
식중독균에 의한 독성물질의 생성가능성이 문제점으로 지적되고 있다.The possibility of the generation of toxic substances by food poisoning bacteria has been pointed out as a problem.
육류제품의 가공과정중에 열처리를 하고 보존제(화학양품)을 첨가하여 진공 또는 반함기(半含氣)포장을 하나 내열성 세균이 잔유하여 유통과정중 변질 및 독소생성의 원인이 되며 보존제의 첨가는 잠재적으로 인체에 유해하기 때문에 사용량을 감소시키거나 금지시키는 경향에 있다.During the processing of meat products, heat treatment and preservatives (chemical goods) are added to vacuum or semi-impact packaging, but heat-resistant bacteria remain and cause deterioration and toxin production during distribution. As it is harmful to human body, it tends to reduce or prohibit the use.
따라서 육류제품을 감균시키거나 멸균시킴으로서 장기간 안전하게 저장할 수 있는 방법을 개발하여 변질되지 않고 독소가 생성될 우려가 없는 제품을 대량공급할 수 있어야 할 것이다.Therefore, the method of sterilizing or sterilizing meat products should be developed to be able to safely store them for a long time so that a large amount of products can be supplied without deterioration and toxin generation.
본 발명자는 1960년경부터 세계여러나라에서 방사선조사에 의하여 각종 식품의 미생물을 살균시킴으로서 장기간 안전하게 저장할 수 있는 방법이 개발되었으며 방사선을 조사한 식품이 인체에 건전하다고 하는 안전성이 FDA 및 FAO/IAEA/WHO 공동전문 위원회에서 공인되었고 국내에서도 보건사회부에서 조사식품(照射食品)의 건전성을 인정하였으며 특히 코발트 60 감마선을 조사하는 것 가장 유효하다고 발표되었음을 알고 그 효과를 활용하여 육류제품을 안전하게 감균 또는 살균하여 장기간 보관할 수 있는 방법을 개발하게 된 것인바, 실시예를 겸하여 본 발명의 방법을 상술하면 다음과 같다.The inventors have developed a method that can safely store long-term safety by sterilizing microorganisms of various foods by irradiation in around the world since 1960, and the safety that the irradiated food is healthy to human body is jointly with FDA and FAO / IAEA / WHO. The Ministry of Health and Social Affairs recognized the soundness of irradiated foods in Korea, and it was announced that irradiation of cobalt 60 gamma rays is the most effective, and the meat products can be sterilized or sterilized safely for long-term storage. It is to be developed a method that can be described as follows, the method of the present invention also serves as an embodiment.
시판되고 있는 진공포장 된 햄이나 반공기포장 된 쏘세이지를 제조일로부터 2-3일 경과된 것을 구입하여 코발트 60 감마선을 3-5 KGY 조사시킨다음 3-5℃ 의 저온이나 실온에 저장시킴을 특징으로 한 것이다.Commercially packaged ham or semi-air packaged sausages are purchased 2-3 days after the preparation, irradiated with 3-5 KGY of cobalt 60 gamma rays, and then stored at a low temperature or room temperature of 3-5 ° C. I did it.
방사선을 조사하기 직전의 총세균수는 그램당 5.5×103정도였으며 비조사구에서는 약10일경에 부패되었고 방사선조사구에서는 8주정도 저장기간이 연장되었다.The total bacterial count just before irradiation was about 5.5 × 10 3 per gram, and in the non-irradiated area decayed around 10 days, and the storage period was extended for 8 weeks in the irradiated area.
대장균도 비조사구에서는 양성이었으나 3 KGY 의 비교적 낮은 선량조사로서 멸균되었으며 산패정도와 관계가 있는 PH 는 저장기간중 큰 변화가 없었으나 비조사구는 조사구보다 변화가 심하였다.E. coli was also positive in the non-irradiated group, but sterilized by a relatively low dose dose of 3 KGY. The pH associated with the degree of rancidity did not change significantly during the storage period, but the non-irradiated group was more severe than the untreated group.
관능검사 및 조직감(Texture)실험에서도 적정선량(適正線量)을 조사한 육류제품이 방사선을 조사하지 않은 것보다 우수하여 30℃ 의 고온에서도 4주이상 건전하게 저장할 수 있었으며, 5 KGY 의 감마선조사로도 육류제품의 조직감에는 별 이상이 없다.In sensory and texture experiments, meat products irradiated with appropriate doses were superior to those without irradiating radiation, so they could be stored for 4 weeks or more at high temperatures of 30 ℃, and even with 5 KGY gamma irradiation. There is nothing wrong with the organization of the product.
따라서 육류제품에 적정선량의 방사선을 조사함으로서 30℃ 의 고온에서도 저장기간을 3배정도 연장할 수 있었으며 저온에서는 5배이상 연장될 수 있었다.Therefore, by applying the appropriate dose of radiation to meat products, the shelf life could be extended by three times at high temperatures of 30 ° C and more than five times at low temperatures.
육류제품의 비통기성 폴리에틸렌 백과 같은 특수용기에 밀봉되어 있으나 감마선을 강력한 투과력에 의하여 포장내부의 미생물을 감균시키거나 살균시킬 수 있고 완전포장상태로 처리되기 때문에 이차오염을 방지하여 장기저장할 수 있는 것이다.Although it is sealed in a special container such as a non-breathable polyethylene bag of meat products, it can sterilize or sterilize microorganisms inside the package by strong penetrating power, and can be stored for a long time by preventing secondary pollution.
본 발명의 방법에 의하면 재래적 방법보다 육류제품에 보존제를 첨가하지 않고서도 부패 미생물이나 독소생성균을 살균시켜서 저장기간을 3배이상 안전하게 연장할 수 있는 특징적 효과를 나타낼 수 있다.According to the method of the present invention, it is possible to sterilize the decaying microorganisms or toxin-producing bacteria without adding a preservative to meat products than conventional methods, thereby exhibiting a characteristic effect of safely extending the storage period three times or more.
본 발명에서 비통기성 폴리에틸렌 이라함은 예를들면 두께 60 미크론의 폴리에틸렌 필림의 외표면에 두께 20 미크론의 나일론 6 필림을 라리네이션시킨 80미크론 두께의 공지포장용 필림을 말하는바, 폴리에틸렌 필림은 질기고 염가이나 통기성이 있어 감마선 조사후 재 오염될 우려가 있어 비통기성이 나일론 6 필림으로 그 외표면을 보강하도록 한 것이다.In the present invention, the non-breathable polyethylene refers to a well-known packaging film of 80 microns thick, for example, by laminating a nylon 6 film having a thickness of 20 microns to an outer surface of a polyethylene film having a thickness of 60 microns. However, it is breathable, so it may be recontaminated after gamma irradiation.Non-breathable nylon 6 film is used to reinforce the outer surface.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019860000537A KR880000012B1 (en) | 1986-01-28 | 1986-01-28 | Method of storage for sterilized meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019860000537A KR880000012B1 (en) | 1986-01-28 | 1986-01-28 | Method of storage for sterilized meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR870006860A KR870006860A (en) | 1987-08-13 |
| KR880000012B1 true KR880000012B1 (en) | 1988-02-15 |
Family
ID=19248192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019860000537A KR880000012B1 (en) | 1986-01-28 | 1986-01-28 | Method of storage for sterilized meat |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR880000012B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527060A (en) * | 2018-11-16 | 2019-03-29 | 黑龙江省科学院技术物理研究所 | Preservative free sausage irradiation fresh-keeping method |
-
1986
- 1986-01-28 KR KR1019860000537A patent/KR880000012B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527060A (en) * | 2018-11-16 | 2019-03-29 | 黑龙江省科学院技术物理研究所 | Preservative free sausage irradiation fresh-keeping method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR870006860A (en) | 1987-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Radomyski et al. | Elimination of pathogens of significance in food by low-dose irradiation: a review | |
| Urbain | Food irradiation | |
| FU et al. | Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation | |
| Jeong et al. | Research Note Inactivation of Escherichia coli O157: H7 on Lettuce, Using Low-Energy X-Ray Irradiation | |
| Caillet et al. | Influence of antimicrobial compounds and modified atmosphere packaging on radiation sensitivity of Listeria monocytogenes present in ready-to-use carrots (Daucus carota) | |
| Anellis et al. | Microbiological safety of radappertized beef | |
| Patterson | Role of irradiation in a multiple-hurdle approach to food safety | |
| Kiss et al. | Reducing microbial contamination including some pathogens in minced beef by irradiation | |
| KR101023811B1 (en) | Manufacturing method of Bibimbap edible in space environment using irradiation technology | |
| CA1288276C (en) | Preservation of foodstuffs | |
| Szczawińska | Application of ionizing radiation for control of salmonella in food | |
| Alfarobbi et al. | Preservation of foodstuffs with gamma ray irradiation technology for decreasing pathogen bacteria on food and maintain sustainable food security: A review | |
| KR880000012B1 (en) | Method of storage for sterilized meat | |
| KR880000011B1 (en) | Method of storage for sterilized salted fish | |
| JPH0819387A (en) | Sterilization of food | |
| KR880000013B1 (en) | Method of storage for a dish | |
| KR880000311B1 (en) | Sterilizing method of salted food | |
| Campbell-Platt et al. | Food irradiation and combination processes | |
| Krishnamurthy et al. | Effect of packaging materials on inactivation of pathogenic microorganisms on meat during irradiation | |
| Steele | Food irradiation: a public health opportunity | |
| KR880000010B1 (en) | Method of storage for fish-paste | |
| Cabeza et al. | Destruction of Salmonella Senftenberg on the shells of intact eggs by thermoultrasonication | |
| KR860001264B1 (en) | Method for preserving dry-fish | |
| KISS et al. | H. KOVÁCS-DOMJÁN | |
| KR850001821B1 (en) | Method for preservation of ginseng powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| J801 | Dismissal of trial |
Free format text: REJECTION OF TRIAL FOR INVALIDATION REQUESTED 19881222 Effective date: 19890831 |
|
| J2X1 | Appeal (before the patent court) |
Free format text: INVALIDATION |
|
| J2X1 | Appeal (before the patent court) |
Free format text: INVALIDATION IN ENTIRETY |
|
| FPAY | Annual fee payment |
Payment date: 19910118 Year of fee payment: 4 |
|
| EXTG | Extinguishment |