한국축산식품학회지 (Food Science of Animal Resources)

  • 제30권5호
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  • Pages.780-786
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  • 2010
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

Effect of Autoclaving and Irradiation on Microbiological Safety and Quality of Ready-to-Eat Bulgogi

  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Nam (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Han, In-Jun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Hwang, Han-Joon (Department of Food and Biotechnology, Korea University) ;
  • Byun, Myung-Woo (Department of Food Science and Biotechnology, Woosong University) ;
  • Cho, Hong-Yon (Department of Food and Biotechnology, Korea University) ;
  • Kim, Young-Wan (Department of Food and Biotechnology, Korea University) ;
  • Mah, Jae-Hyung (Department of Food and Biotechnology, Korea University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • 투고 : 2010.09.01
  • 심사 : 2010.10.14
  • 발행 : 2010.10.31
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초록

This study compared the effects of autoclaving (AC; $121^{\circ}C$ for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at $35^{\circ}C$ for 90 d. No viable cells were observed (p<0.05) upon AC, GR or EB at more than 15 kGy. However, adverse effects such as tenderization and deterioration of sensory properties were induced in bulgogi upon AC and high dose irradiation. Especially, the hardness and sensory qualities (texture and taste) of the AC-treated samples were extremely deteriorated (p<0.05). These results indicate that use of GR and EB (15 kGy) can ensure the microbial safety of bulgogi without compromising the hardness and sensory properties (texture, taste and flavor).

키워드

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피인용 문헌

  1. Development of Ready-to-Eat Bulgogi Sauce with No Change of Sensory Properties after High-Dose Irradiation vol.31, pp.3, 2011, https://doi.org/10.5851/kosfa.2011.31.3.366
  2. Quality Properties of Ginseng Chicken Porridge Prepared with Individually Gamma Irradiated Raw Materials vol.33, pp.6, 2013, https://doi.org/10.5851/kosfa.2013.33.6.730
  3. Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork vol.35, pp.4, 2015, https://doi.org/10.5851/kosfa.2015.35.4.421
  4. Effects of Various Physicochemical Treatments on Volatiles and Sensory Characteristics of Irradiated Beef Bulgogi vol.31, pp.2, 2011, https://doi.org/10.5851/kosfa.2011.31.2.200