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KMID : 1024620100300050780
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Food Science of Animal Resources
2010 Volume.30 No. 5 p.780 ~ p.786
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Effect of Autoclaving and Irradiation on Microbiological Safety and Quality of Ready-to-Eat Bulgogi
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Park Jin-Gyu
Song Beom-Seok
Kim Jae-Hun
Park Jae-Nam
Han In-Jun
Hwang Han-Joon
Byun Myung-Woo
Cho Hong-Yon
Kim Young-Wan
Mah Jae-Hyung
Lee Ju-Woon
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Abstract
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This study compared the effects of autoclaving (AC; 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 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).
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KEYWORD
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bulgogi, autoclaving, irradiation, hardness, sensory property
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