US20070062155A1 - Packaging method for removing off-odors from irradiated foods using charcoal - Google Patents

Packaging method for removing off-odors from irradiated foods using charcoal Download PDF

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Publication number
US20070062155A1
US20070062155A1 US11/405,971 US40597106A US2007062155A1 US 20070062155 A1 US20070062155 A1 US 20070062155A1 US 40597106 A US40597106 A US 40597106A US 2007062155 A1 US2007062155 A1 US 2007062155A1
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United States
Prior art keywords
charcoal
irradiated
packaging method
pork
foods
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Abandoned
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US11/405,971
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English (en)
Inventor
Myung Byun
Jang-ho Kim
Cheorun Jo
Ju-Woon Lee
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Korea Atomic Energy Research Institute KAERI
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Korea Atomic Energy Research Institute KAERI
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Assigned to KOREA ATOMIC ENERGY RESEARCH INSTITUTE reassignment KOREA ATOMIC ENERGY RESEARCH INSTITUTE ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: BYUN, MYUNG WOO, JO, CHEORUN, KIM, JANG-HO, Lee, Ju-Woon
Publication of US20070062155A1 publication Critical patent/US20070062155A1/en
Abandoned legal-status Critical Current

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    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/16—Sterilising contents prior to, or during, packaging by irradiation

Definitions

  • the present invention relates to a packaging method for removing off-odors from irradiated foods using charcoal.
  • Charcoal a blackish, light, porous material comprising about 70% to 90% carbon, the remainder consisting of volatile chemicals and ash, and resembles coal obtained by removing water and other volatile constituents from animal and vegetable substances. It is usually produced by heating wood, such as that of oaks, quercitrons, chestnut trees, larch, pine trees, cryptomeria, cypress, bamboos, plum, big cone pine, or mulberry trees. However, chaff charcoal, palm tree bark charcoal and others can be produced as well.
  • charcoal is divided into low temperature charcoal, carbonized at 400-500° C., such as dry distillation coal, open-hearth furnace coal, etc., medium temperature charcoal, carbonized at 600-700° C., such as black coal, and high temperature charcoal, carbonized at around 1,000° C., such as white coal.
  • the woody parts of plants are the source of charcoal.
  • cellulose, hemicellulose, lignin, and other components found in the woody parts are suddenly decomposed at around 280° C. into their constituting elements, such as carbon and hydrogen, in an anoxic or suboxic condition, with the concomitant production of various gases, such as carbonate, carbon monoxide, hydrogen, hydrocarbons, etc.
  • gases such as carbonate, carbon monoxide, hydrogen, hydrocarbons, etc.
  • carbon becomes abundant and amorphous.
  • the heating temperature reaches 650-700° C.
  • the woody parts have greatly diminished content of oxygen and hydrogen, with a great change in surface properties.
  • the carbon content is 50% in fresh wood and increases to 72% upon carbonization at 400° C., 89% at 600° C., and 95% or more at 1,000° C.
  • Charcoal is found to have a number of micropores when observed with a microscope. In fact, charcoal has a surface area as large as about 300 m 2 per
  • the carbon atom a major constituent of charcoal, has 6 protons in the nucleus and 6 electrons, with 4 valence electrons in the outermost orbital thereof, and has low reactivity so that it neither loses nor gains electrons easily.
  • charcoal because charcoal has free electrons remaining unbound to atoms, it is electrically conductive and can form a magnetic field so as to provide electrons to the immediate surroundings.
  • charcoal contains a large amount of minerals to keep the adjacent environment in a negative ion state. These anions emitted from charcoal increase the voltage across cellular membranes, allowing waste substances to be discharged from cells.
  • charcoal contains copper, zinc, manganese, magnesium, chrome, molybdenum, etc., which are useful for aging prevention, blood coagulation prevention, and recovery from fatigue.
  • Charcoal is a potent far infrared radiator whose infrared rays can minutely vibrate water and protein molecules at a frequency of 2000/min. Thus, when exposed to such infrared rays, cells are activated to promote cellular metabolism and spontaneously discharge waste substances therefrom.
  • charcoal shows an anti-microbial and anti-oxidant activity to inhibit the growth of microorganisms and a reduction activity to improve the freshness of neighboring materials.
  • Charcoal also has various functions such as purifying water, generating anions to filter air, absorbing positrons, which are odorizing factors, to remove unpleasant odors, and eliminating toxic materials, such as nicotine, and pollutants, such as automobile emissions, agricultural chemicals, etc.
  • charcoal is finding application in various fields, including those of food, agriculture, industry, environmental engineering, health, applied fine arts, etc.
  • Korean Pat. No. 319791 discloses a pillow which comprises charcoal as the stuffing thereof, asserting that it provides the user with a pleasant and healthy sleep and absorbs secretions from the user, such as sweat, to prevent the production of bad odors and the inhabitation of pathogens.
  • Korean Pat. Laid-Open Publication No. 2001-0104010 discloses an antibacterial resin composition superior in keeping foods fresh, made from a ceramic composition in combination with at least one selected from among illite, sericite, vermiculite, ocher, kaolinite, charcoal, jade, serpentine, germanium and elvan.
  • Irradiated foods are foods that are irradiated with energy from radioisotopes or electron, such as gamma rays (Co-60 or Se-137), X-rays, and accelerated electrons etc., that is, ionized radioactive energy at a dose from 1 kGy to 100 kGy.
  • the radioactive irradiation is intended to kill pathogens, such as microorganisms, parasites, harmful insects, etc., to sterilize foods without changing the original food properties, and to suppress the germination of foods and slow the aging of foods.
  • a variety of chemicals have been used to kill harmful bacteria and fungi present in foods, but may cause fatal injury to human bodies and destroy the environment. In most advanced countries, irradiation is widely used to sterilize foods for economic benefits and safety reasons.
  • Irradiation is generally known as an economical and safe method for sterilizing and preserving foods and public hygiene products for an extension of shelf-life without increasing product temperature.
  • Kang et al. reported that gamma irradiation was advantageous in terms of process control, rapidity and, accuracy, energy efficiency, and consumer acceptance [Kang I J, Byun M W, Yook H S, Bae C H, Lee J H, Kwon J H, Chung C K. Production of modified starches by gamma irradiation. Radiat. Physics. Chem. 54: 425-430 (1999)].
  • Off-odors due to lipid oxidation and protein degradation.
  • Off-odors known to result from the oxidation of free radicals occurring during irradiation, acts as a significant limiting factor against the industrial application of irradiation.
  • the above object could be accomplished by the provision of a packaging method for removing off-odors from irradiated foods using charcoal, comprising:
  • FIG. 1 is an analysis diagram showing odor components of irradiated and non-irradiated pork in the absence and presence of charcoal.
  • FIG. 2 is a gas charomatography/mass spectrometry chromatogram of the headspace volatiles of the non-irradiated pork which is packaged along with charcoal in accordance with an embodiment of the present invention.
  • FIG. 3 is a gas charomatography/mass spectrometry chromatogram of the headspace volatiles of the irradiated (5 kGy) pork which is packaged along with charcoal in accordance with another embodiment of the present invention.
  • FIG. 4 is a gas charomatography/mass spectrometry chromatogram of the headspace volatiles of the irradiated (10 kGy) pork which is packaged along with charcoal in accordance with a further embodiment of the present invention.
  • the present invention pertains to the preservation of irradiated foods without the production of off-odors.
  • charcoal is packed into a sac and sealed.
  • charcoal made from various wood such as bamboo, pine trees, etc. in a typical manner may be used.
  • commercially available charcoal may be used.
  • powdered oak charcoal is utilized.
  • Non-woven textiles are those which are neither woven nor knit, but are manufactured without using threads.
  • Non-woven fabric is defined as that manufactured by putting staples or filaments together in the form of a sheet or web and then binding them either mechanically (as in the case of felt), with an adhesive, or by interlocking them with serrated needles such that the inter-fiber friction results in a strong fabric. Whether it comprises felt or paper, non-woven fabric can be divided into 3 or 4 kinds.
  • Non-woven fabric is suitable as a material for the charcoal sac because it is highly porous, not flexible, able to be sewn without unraveling, and fixable or thermally agglutinative.
  • charcoal is charged in an amount from about 1 to 15 wt % based on the weight of the food to be packed, and preferably in an amount from 5 to 10 wt %, followed by sealing the sac with the aid of a thermal sealer. If charcoal is contained in an amount less than the lower limit, it cannot effectively remove the off-odors from irradiated foods. On the other hand, if too much charcoal is used, it occupies too large a space in the package of the irradiated food and is economically disadvanageous.
  • an absorbent or a preservative such as zeolite or silica, in addition to charcoal may be further added.
  • the sac including charcoal obtained in the step (a) is charged, along with foods, in a package, followed by sealing the package, either in a vacuum state or containing air.
  • the food package may be one known in the art to be suitable for packing foods.
  • the food package used in the present invention may be made from multilayer polyethylene or laminated plastic films, but is not limited thereto.
  • a typical gas or vacuum package method may be used.
  • step (c) the food in the package of the step (b) is exposed to radiation, along with the charcoal.
  • the irradiation is contained in high energy gamma rays, X-rays, and accelerated electron beams.
  • a radiation source useful for food irradiation may be a radioactive nucleic species, such as Co-60 or Se-137, an up to 5 MeV X-ray generator, or an up to 10 MeV electron beam irradiator.
  • the irradiation is performed at a radiation dose from 1 to 100 kGy, preferably at a radiation dose from 1 to 20 kGy, and most preferably at a radiation dose from 5 to 10 kGy.
  • a radiation dose less than 1 kGy cannot manifest an effect of irradiating the food.
  • the food may be not pleasant to eat.
  • the packaging method using charcoal in accordance with the present invention was assayed for off-odor removal in irradiated ground pork through various physicochemical experiments as well as a sensory test.
  • the ground pork which was irradiated along with charcoal in a package was found to have substantially the same total bacterial count and E. coli count as a control which was irradiated alone in a package, so that there was no difference in microbiological properties therebetween (p>0.05) in addition, no significant difference was found in lipid oxidation and volatile basic nitrogen content between the ground pork packed according to the present invention and the control (p>0.05).
  • the packaging method using charcoal in accordance with the present invention was found to effectively remove off-odors from irradiated ground pork, measured through a sensory test and a difference test using an electronic nose.
  • the ground pork which was irradiated along with charcoal in a package was not significantly different from the ground pork which was not irradiated.
  • an electronic nose test ified that there was a significant difference in flavor between the irradiated ground pork stored along with charcoal in a package and the non-irradiated ground pork stored in a package and between the irradiated ground pork stored along with charcoal in a package and the irradiated ground pork stored alone in a package.
  • Solid-phase Microextraction (SPME)/gas chromatography-mass spectrometry (GC-MS) for volatile analysis detected aldehydes, alcohols, acids, ketones, benzenes, and various hydrocarbons from irradiated pork at considerable levels, but could only detect them at significantly reduced or non-detectable levels.
  • dimethyl disulfide which is a main factor of the off-odors characteristic of irradiated meat, was detected from the pork irradiated at a dose of 5 kGy and 10 kGy, but from neither non-irradiated pork nor the irradiated pork packed along with charcoal.
  • the experimental results imply that the presence of charcoal upon the irradiation and storage of foods effectively removes off-odors from the irradiated foods with no influence on the taste or physicochemical properties of the foods.
  • the packaging method utilizing charcoal in accordance with the present invention can exert an excellent odor removal effect on all irradiated foods, that is, all meats, such as pork, beef, chicken, etc., fish, dairy products and so on. Further, the method of the present invention is expected to improve the safety and preservation of foods.
  • Charcoal used in this example was active carbon (Changwon, Korea) commercially available. Produced by further carbonizing a primarily heated charcoal at 1,000° C., the employed charcoal had a great number of expanded micropores and showed 3-5 fold higher absorbing power than typical charcoal.
  • the powdered charcoal was prepared in an amount from 5 to 10 weight % of the pork sample into a small non-woven sac which was then sealed using a thermal sealer.
  • a piece of pork was put, along with the charcoal powder sac prepared in Example 1-1, in a general food package and sealed with air therein.
  • the pork packaged along with charcoal in air was irradiated at room temperature (12 ⁇ 1° C.) at a dose of 83.3 Gy per min with gamma radiation (source 100 KCi, Co-60) in the Korea Atomic Energy Research Institute, so that the total absorbed dose of the pork amounted to zero, 5 r 10 kGy as measured by a ceric-cerous dosimeter, with the error allowance of total absorbed dose remaining within ⁇ 0.2 kGy.
  • the charcoal-present irradiated pork group In order to determine the sensory quality of the pork which was irradiated along with charcoal in a package (hereinafter referred to as the charcoal-present irradiated pork group), off-odors were compared among the charcoal-present irradiated pork group, a charcoal-present non-irradiated pork group, a charcoal-absent irradiated pork group and a charcoal-absent non-irradiated pork group.
  • Pork samples were tested for off-odor production using a ranking method in which each pork sample was ranked with regard to off-odors, and the sum of obtained scores and mean scores were calculated for statistical analysis. In this example, examiners were allowed to mark one for ‘no off-odor’ and six for ‘serious off-odor’ based on six levels of classification. Pork samples for the difference test were packaged along with 0, 5 or 10 wt % of charcoal and irradiated at a dose of 0, 5 or 10 kGy before testing.
  • Irradiation-induced lipid oxidation was measured using TBA (2-Thiobarbituric acid) methodology.
  • TBA values of the pork samples treated as in Experimental Example 1 In order to measure TBA values of the pork samples treated as in Experimental Example 1, first, 0.5 g of each of the pork samples was homogenized, along with 50 ⁇ l of BHA (7.2% ethanol solution) and 16 ml of distilled water, in a 50 ml centrifuge tube with the aid of a homogenizer (DIAX 900, Heidolph, Co., Ltd., Germany). 1 ml of the homogenate was mixed with 2 ml of a TBA/TCA (trichloroacetic acid) solution (20 mM TBA in 15% TCA) and heated in a water bath for 15 min.
  • TBA/TCA trichloroacetic acid
  • the resulting sample was centrifuged at 2000 rpm for 15 min using a centrifuge (UNION 5KR, Hanil Science Industrial Co., Ltd. Incheon, Korea). The supernatant was measured for absorbance at 532 nm (OD. 532 ) using a spectrophotometer (UV 1600 PC, Shimaddzu, Tokyo, Japan). The concentration of malondialdehyde (mg/kg) was determined from a standard curve.
  • the odor of irradiated pork was distinctively discriminated from that of non-irradiated pork by the electronic nose. Further, the odor of non-irradiated pork was not affected by the addition of charcoal. On the other hand, charcoal made more distinct the odor of the pork irradiated at 10 kGy.
  • irradiated pork samples produced more numerous and various volatiles than did non-irradiated pork samples. These volatiles were notably reduced or were not detected in the pork samples which were packaged along with charcoal before irradiation. Of the volatiles, particularly dimethyl disulfide, known as a main component to cause off-odors, was detected in irradiated pork samples, but not in the irradiated pork sample packaged along with charcoal.
  • the data obtained implies that the packaging method using charcoal in accordance with the present invention can effectively remove the off-odors generated upon irradiation.
  • the packaging method using charcoal in accordance with the present invention effectively removes off-odors from irradiated foods without influencing the sensory and physicochemical properties thereof, thereby allowing irradiation to be conducted and thus greatly contributing to food safety.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Toxicology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
US11/405,971 2005-09-21 2006-04-17 Packaging method for removing off-odors from irradiated foods using charcoal Abandoned US20070062155A1 (en)

Applications Claiming Priority (2)

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KR10-2005-0087592 2005-09-21
KR1020050087592A KR100735741B1 (ko) 2005-09-21 2005-09-21 방사선 조사 식품의 조사취 제거를 위한 숯을 이용한포장방법

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* Cited by examiner, † Cited by third party
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KR101023811B1 (ko) * 2009-02-11 2011-03-21 한국원자력연구원 방사선 조사 기술을 이용한 우주환경에서도 취식이 가능한 비빔밥의 제조방법
KR101423709B1 (ko) 2013-03-07 2014-08-01 한국원자력연구원 극한 환경에서도 저장이 가능한 숯불 닭갈비의 제조 방법

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2946687A (en) * 1960-07-26 Method of making vodka
US3670874A (en) * 1968-12-05 1972-06-20 Sulzer Ag Method for irradiating foodstuffs and other consumables, pharmaceuticals and the like, and a package for same
US4421235A (en) * 1979-02-08 1983-12-20 Mitsubishi Gas Chemical Co. Inc. Oxygen absorbent-containing bag and container sealing member having the same
US6000198A (en) * 1998-04-07 1999-12-14 Calgon Carbon Corporation Method and package for packaging contents at reduced pressures
US6447826B1 (en) * 1994-09-14 2002-09-10 Sealed Air (Nz) Limited Packaging for meat and foodstuff
US20030039726A1 (en) * 2001-08-24 2003-02-27 American Air Liquide Inc. Method of treating food products using irradiation and a modified atmoshpere
US6740406B2 (en) * 2000-12-15 2004-05-25 Kimberly-Clark Worldwide, Inc. Coated activated carbon
US7101417B2 (en) * 2002-12-05 2006-09-05 Usfilter Corporation Activated carbon for odor control and method for making same

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6158570A (ja) 1984-08-31 1986-03-25 Daiwa Package:Kk 有機系資材の放射線殺菌法及びこの殺菌法を用いた非膨張包装袋
KR870006857A (ko) * 1986-01-24 1987-08-13 백영수 김치의 안전한 장기저장 방법
KR100321317B1 (ko) * 1999-06-25 2002-03-18 장인순 발색제 무첨가 및 저장 안전성이 확보된 햄
KR100399154B1 (ko) * 2001-02-13 2003-10-10 한국전력공사 저장 안전성이 확보된 과메기의 제조방법

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2946687A (en) * 1960-07-26 Method of making vodka
US3670874A (en) * 1968-12-05 1972-06-20 Sulzer Ag Method for irradiating foodstuffs and other consumables, pharmaceuticals and the like, and a package for same
US4421235A (en) * 1979-02-08 1983-12-20 Mitsubishi Gas Chemical Co. Inc. Oxygen absorbent-containing bag and container sealing member having the same
US6447826B1 (en) * 1994-09-14 2002-09-10 Sealed Air (Nz) Limited Packaging for meat and foodstuff
US6000198A (en) * 1998-04-07 1999-12-14 Calgon Carbon Corporation Method and package for packaging contents at reduced pressures
US6740406B2 (en) * 2000-12-15 2004-05-25 Kimberly-Clark Worldwide, Inc. Coated activated carbon
US20030039726A1 (en) * 2001-08-24 2003-02-27 American Air Liquide Inc. Method of treating food products using irradiation and a modified atmoshpere
US7101417B2 (en) * 2002-12-05 2006-09-05 Usfilter Corporation Activated carbon for odor control and method for making same

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KR100735741B1 (ko) 2007-07-06

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